Elizas Sticky Toffee Pudding Recipes

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
• Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

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.

ELIZA'S STICKY TOFFEE PUDDING

Steps:

• To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
• Preheat the oven to 180c/350f/gas mark 4.
• Grease a cake tin (round or square) 20cm diameter, with butter.
• Put the remaining butter in a separate bowl, add sugar, and mix well.
• Beat the eggs then fold in the flour.
• Drain the soaked dates, add to the bowl and mix.
• Spoon the mixture evenly into the prepared cake tin.
• Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). The pudding is cooked when a skewer inserted into the centre comes out clean.
• About 5-10mins before the end of the cooking time, make the sauce.
• Melt the butter in a saucepan over a medium heat.
• Stir in the cream and the sugar and bring to the boil, stirring constantly.
• Lower the heat and simmer for 5mins.
• Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.

STICKY TOFFEE PUDDING

Steps:

• Cream together the butter and sugar. Beat the eggs into the mixture, then fold in the flour and baking powder.
• Pour the boiling water over the dates and add the baking soda and vanilla extract. Add this mixture to the batter and blend well.
• Butter a 11 x 7 ovenproof dish. Pour the batter into the dish and bake in 375 degree preheated oven for 40 minutes.
• To make the sauce, put the brown sugar, butter, and cream in a pan and heat gently for about 5 minutes. Remove the pudding from the oven, add half the sauce, and place under a hot broiler until it bubbles. Serve the remaining sauce separately.

EASY STICKY TOFFEE, APPLE AND COGNAC PUDDING

Steps:

• Heat oven to 160C or 320°F.
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
• Add the butter, eggs & sugar & pulse a few times to combine.
• Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
• Butter a 1.5 litre pudding basin & tip in all the mixture.
• Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
• While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
• To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
• Serve with Ice Cream, Creme fraiche or Chantilly Cream.
• FREEZER:.
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.

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 PUDDING

Steps:

• Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
• Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
• Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
• Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
• Meanwhile make the sauce:.
• Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
• Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.

JOHN TOVEY'S STICKY TOFFEE PUDDING

Steps:

• Cream butter and sugar, add beaten eggs.
• Fold in flour.
• Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
• Mix the 2 batters together.
• Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
• Topping:.
• Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
• Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!

STICKY TOFFEE PUDDING

Steps:

• For Pudding:.
• Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan.
• Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour.
• Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
• Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour ½ of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
• For Sauce:.
• Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).