TOFFEE SAUCE
Serve this buttery toffee sauce with our Sticky Toffee Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.
STICKY TOFFEE SUPER SAUCE
Easy Sticky Toffee Sauce for sweetening desserts! Yum!
Provided by sophiesaussage
Time 7m
Yield Serves 4
Number Of Ingredients 6
Steps:
- First Add both sugars, butter, golden syrup, cream and vanilla extract in to a bowl and mix well.
- Put the mixture in to a pan and heat on a gentle simmer for around 1-3 minutes until hot Pour and Enjoy!
STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
STICKY TOFFEE SAUCE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
- Serve with a couple of scoops of vanilla ice cream.
STICKY DATE PUDDING WITH TOFFEE SAUCE
Ok, this dessert is to die for, no kidding. Moist and sweet, full of sticky dates and lots of caramel flavour. The toffee sauce is it's crowning glory. DO please make it, but if you want you can just serve it warm with some cold vanilla ice cream melting over the top. (Make the sauce though....you won't be sorry you did!)
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180*C/375*F.
- Combine dates and baking soda in a heatproof bowl.
- Pour over 250ml of boiling water.
- Set dates aside till room temperature.
- Cream together butter and sugar in a large bowl till pale.
- Add eggs one at a time, beating until smooth.
- Fold in flour then stir in date mixture, including the water.
- Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
- To make sauce, combine all ingredients over low heat, stirring until butter has melted.
- Simmer for 5 minutes.
- Serve hot!
Nutrition Facts : Calories 482.8, Fat 18.5, SaturatedFat 11.1, Cholesterol 100.7, Sodium 198.4, Carbohydrate 76.2, Fiber 2.6, Sugar 50.8, Protein 5.8
STICKY DATE MUFFINS WITH TOFFEE SAUCE
Variation of the old sticky date pudding, but easier to serve this way. I haven't frozen these, but I would imagine they would freeze ok, and then reheat in the microwave. These are nice warm or cold, with the toffee sauce poured over and cream for afternoon tea, and ice-cream for dessert :)
Provided by mummamills
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dates and water in a pan, bring to boil.
- Remove from heat and stir in baking soda. let stand 5 minutes.
- Sift flour into a bowl, add all other ingredients and stir until just combined.
- Spoon into muffin pan, any size, but cooking times based on normal muffin pan.
- Bake in a moderately hot oven for about 20 minutes.
- Toffee Sauce:.
- Combine sugar and cream, stir over heat until the sugar dissolves, simmer for 5 minutes.
- Serve muffins warm or cold with toffee sauce and thick cream.
Nutrition Facts : Calories 422.6, Fat 13.8, SaturatedFat 6.2, Cholesterol 46.6, Sodium 63.4, Carbohydrate 73.1, Fiber 2.2, Sugar 52.8, Protein 4.4
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.
STICKY TOFFEE PUDDING
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
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.
TOFFEE SAUCE
This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes, as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.
Provided by ANNETTE BROKENSHIRE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 44.9 g, Cholesterol 18.9 mg, Fat 6.3 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 74 mg, Sugar 36.4 g
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
- Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
- Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.
STICKY DATE PUDDING WITH TOFFEE SAUCE
An easy Sticky Date Pudding recipe
Categories Milk/Cream Egg Ginger Dessert Bake Date Vanilla Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Make pudding:
- Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
- Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
- While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
- Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
- Make sauce while pudding is cooling:
- In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
- Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.
STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
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