STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Date Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
- Make cake:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
- Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
- Cut cake into slices; drizzle caramel sauce over each slice.
LITTLE ICKY STICKY PUDDINGS WITH CARAMEL SAUCE
These old fashioned puddings have now been rediscovered by 'cafe society' and are common on the menus of the best restaurants. I cook them in a muffin tin to provide easy individual servings. They are so good I've given batches of them, together with a bottle of their delicious sauce, as Christmas presents. In winter, it's wonderful to make a batch or two and keep them handy in the freezer - simply reheat gently in the microwave or in the oven. The sauce will keep for at least a week in the refrigerator, but it's easy to make when you need it anyway. Many thanks to Lorraine from the beautiful Maleny Lodge Bed & Breakfast for this recipe.
Provided by Kookaburra
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
- Remove saucepan from the heat and stir in the bicarbonate of soda.
- Now, allow the date mixture to cool while you prepare the other ingredients.
- Set the oven to 180C (350F).
- Grease a muffin tin (I use one that makes 12 muffins) very well.
- In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
- Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
- Add vanilla and mix briefly to combine.
- Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
- When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
- A light hand in mixing at this stage will ensure light puddings.
- Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
- Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
- Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
- When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
- (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
- TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
- Reduce heat and simmer for 2 minutes.
- Serve over warm puddings.
STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM
The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 14g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 112mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
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