Easy Sticky Toffee Dessert Recipes

EASY STICKY-TOFFEE DESSERT

Steps:

• For the cake: Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish.
• Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks.
• For the sauce: Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche or heavy or light cream, as you wish.

STICKY TOFFEE PUDDING

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.

INSTANT POT STICKY TOFFEE PUDDING

Steps:

• For the cake: Add the dates and 3/4 cup water to a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer to a small bowl and use the tines of a fork to smash the dates and cooking liquid into a paste. Chill until cool, 30 minutes.
• Meanwhile, thoroughly butter a 7-inch (6 cup) Bundt pan, making sure to get into all the curved or ridged places; dust the pan with almond flour (do this even if your pan has a nonstick coating).
• Whisk together the oat flour, almond flour, baking powder, baking soda, allspice, cinnamon, ginger, clove and salt in a medium bowl until completely combined.
• Beat the butter with an electric mixer on high speed, occasionally scraping down the sides and bottom of the bowl, until light and fluffy, about 3 minutes. Add the sugar and continue to beat until light and creamy, about 2 minutes. Add the eggs, one at a time, and beat on low speed until incorporated, then increase to high speed and beat, scraping down the bottom and sides of the bowl once, until light and airy, about 5 minutes. Reduce the speed to low and add the flour mixture. Beat, scraping down the sides and bottom of the bowl, until completely combined. Add the dates and beat on low speed until evenly distributed. Scrape the batter into the prepared pan and smooth the top. Tap the pan firmly a few times on the counter to force the batter into the edges of the pan.
• Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine where they cross. Take the two ends of one piece of twine and tie them into a tight knot over the cake pan. Repeat with the remaining twine so that you have two twine handles crossing one another at the top of the cake pan, to support and lift it.
• Set a rack inside the pot and add 2 cups water. Using the twine handles, place the cake pan inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 35 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Lift the cake out of the pot and transfer to a wire rack. Let the cake cool in the pan, about 15 minutes. Cut the twine, invert the cake on a serving plate and carefully remove the pan.
• For the sauce: Clean the pot and place back in the base. Set to saute on high, then add the sugar, cream, butter, vanilla and salt to the pot and cook, stirring frequently, until the sugar has melted and the sauce is thick and syrupy, about 5 minutes. Brush half of the sauce over the warm cake to glaze. Let cool, about 1 hour. Serve the cake with the remaining sauce.

EASY STICKY-TOFFEE DESSERT

Steps:

• Preheat oven to 375°F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
• Combine the sugar with the flour in a large bowl.
• Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
• Fold in the dates then scrape into the prepared baking dish.
• *Don't worry if it doesn't look very full: it will do by the time it cooks*.
• Sprinkle the sugar for the sauce over the batter and dot with the butter.
• Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
• Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
• The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
• Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.

WARM STICKY TOFFEE PUDDING

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.