CREAMY BUTTERSCOTCH PUDDING
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
BUTTERSCOTCH PUDDING CAKE
Provided by Sandra Lee
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
- In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
- In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
- Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.
WARM STICKY FIGGY PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
- Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
- Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
- Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
- Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
- Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
Steps:
- Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
- Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
- In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
- Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
- When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings (2-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 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; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g protein.
FIG "PUDDING" CAKE WITH CREAMY BUTTERSCOTCH SAUCE
This is more of a dense cake, rich and perfect for a chilly night. A few steps, but more fiddly to make than difficult. Can be made up to a day ahead and re-heated. Serve with lashings of whipped cream and/or ice-cream. From the magazine "Super Food Ideas" Australian edition.
Provided by Betty Bramanis @RecipesandSmallTalk
Categories Puddings
Number Of Ingredients 12
Steps:
- Pre-heat oven to 180oC/375oF. Well grease a 20cm x 6cm deep round cake tin ( 8 inches x 2 inches deep). Line the base and sides with baking paper.
- MAKE THE BUTTERSCOTCH SAUCE FIRST: Combine all the ingredients in a small saucepan and stir over a low heat for 3-5 minutes or until the sugar is dissolved. Increase the heat and bring to the boil for 5 minutes. It should be slightly thickened.
- While the sauce is cooking: cut 10 figs in half horizontally. Arrange the the figs cut side DOWN over the base of the prepared cake tin. Drizzle 1/3 of the sauce over the figs and reserve the rest for serving.
- This step can be done also be done while cooking the butterscotch sauce: Combine the chopped apples, remaining figs (chop those fine too) and 1 cup of hot water in another small saucepan. Bring to the boil over a medium heat. Remove from the heat once boiled and add the bicarb. Stand for 10 minutes.
- In a bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time. Add the flour (sifted) and nutmeg. Stir. Add the slightly cooled fig and apple mixture and stir well.
- Carefully spoon the batter over the figs in butterscotch sauce in the prepared cake tin. Spread evenly, using gentle movements. Bake in the prepared oven for an hour- or until cooked when tested. Cool in the tin for a full 15 minutes. BEWARE - the figs will be hot!
- Warm the remaining butterscotch sauce (I use the microwave). Slice the pudding cake and dizzle with remaining sauce and top with cream and/or ice-cream.
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STICKY FIG AND WALNUT PUDDING WITH BUTTERSCOTCH SAUCE …
From womanandhome.com
Estimated Reading Time 2 mins
- Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Butter and flour the pudding basins, tapping out any excess flour.
- Place the figs in a bowl with the bicarbonate of soda and 200ml (7fl oz) boiling water. Stir well and set aside.
- Place the butter and sugar in the bowl of an electric mixer and beat until smooth and fluffy. Beat the eggs with the vanilla and pour on to the butter and sugar mixture, beating continuously.
- Add the flour and beat well, then pour in the figs, walnuts and all the liquid. Mix well. Divide the mixture between the pudding basins and bake for 20 to 25 minutes or until well risen and springy to the touch.
- To make the sauce, place all the ingredients in a saucepan and heat gently, stirring, until the sugar has dissolved. Pour a couple of spoonfuls over each pudding and serve the rest in a warmed jug.
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