Jane Hornbys Sticky Toffee Pudding Recipes

Steps:

• Make the cake: Place dates in a small saucepan and add just enough water to cover. Place pan over medium heat and bring to a boil; cook until dates are very soft, about 5 minutes.
• Drain the dates and discard cooking liquid. Transfer to the bowl of a food processor; process until smooth. Let cool slightly. Meanwhile, preheat oven to 350 degrees; butter an 8-by-8-inch baking pan and line with parchment paper.
• Add butter and brown sugar to bowl of food processor with dates; process until smooth.
• Add eggs, vanilla, cinnamon, clove, nutmeg, flour, and salt; process until smooth. Spoon batter into prepared pan; transfer to oven and bake until a cake tester inserted into cake comes out dry, 40 to 45 minutes.
• Make the sauce: Meanwhile, place butter and sugar in a medium saucepan. Add heavy cream and cook over low heat until butter is melted and sugar dissolved, about 5 minutes. Increase heat to medium-high and simmer until sauce has thickened and darkened, about 10 minutes; remove from heat and set aside.
• Cut cake into squares and transfer to serving plates. Spoon sauce over cake and serve with cream or ice cream, if desired.

Steps:

• Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
• Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
• Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
• Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
• In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
• Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

Steps:

• Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.

Steps:

• For pudding:
• Preheat oven to 350°F. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
• Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
• Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
• For sauce:
• Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
• Cut cake into wedges. Serve with sauce and whipped cream.

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan. In a small saucepan, combine dates and 1 cup water; bring to a boil over medium-high. Add baking soda and stir until dates begin to break down and mixture thickens slightly, 1 to 2 minutes. Set aside.
• In a medium bowl, whisk together flour, baking powder, allspice, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, 3 to 5 minutes. Add eggs and vanilla; beat until combined (mixture may look curdled). Scrape down bowl.
• With mixer on low, beat in flour mixture in three additions, alternating with date mixture and beginning and ending with flour mixture. Increase speed to medium and beat to combine. Pour batter into prepared pan and bake until a skewer inserted in center comes out with only a few moist crumbs attached, about 45 minutes. Meanwhile, make Toffee Sauce.
• Set baking pan on a wire rack and poke holes all over top of cake with skewer. Pour 1/2 cup Toffee Sauce over cake; let stand 10 minutes. Cut cake into squares and serve warm with remaining sauce.

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
• Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
• Drain raisins and transfer to a food processor. Add milk and blend to combine.
• Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
• Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
• While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
• Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

Steps:

• Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
• In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
• With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
• Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.

Steps:

• Combine dates and tea in a bowl and soak for 15 minutes.
• Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
• Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
• Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
• When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
• Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.