JOHN TOVEY'S STICKY TOFFEE PUDDING
Sticky toffee pudding that is still made to John Tovey's original recipe. Some even say it's the best in the world. Most desserts are worthy of applause, but rare is the one that warrants a standing ovation, as does this authentic toffee pudding.
Provided by Steve P.
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 643.1, Fat 28.7, SaturatedFat 17.1, Cholesterol 177, Sodium 912.7, Carbohydrate 91.5, Fiber 3.3, Sugar 59.3, Protein 8
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
English dessert was either invented or made famous by Francis Coulson, the owner of the Sharrow Bay Hotel in the Lake District in England. If you want to make this dessert ahead of time, let the cakes cool completely and do not drizzle the sauce. Store in a Ziploc bag in the refrigerator for up to 24 hours. When ready to serve, drizzle each pudding with 1 tbsp of the sauce and heat in a 350°F oven for 5 minutes or until warmed through. This recipe is from the book "Sticky, Chewy, Messy, Gooey" and it recommends serving this with vanilla ice cream. The desserts I had in England were more likely to be served with some cream to pour over them than ice cream, so you may choose whichever you prefer.
Provided by Scarlett516
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
- Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
- Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
- Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
- While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
- In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
- Stir in the dates and any soaking liquid into the batter.
- Gently fold the dry ingredients into the wet batter until just combined.
- Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
- While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
- Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
- Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
- Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
- To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.
Nutrition Facts : Calories 795.7, Fat 43.1, SaturatedFat 26.6, Cholesterol 178.4, Sodium 369.6, Carbohydrate 101.9, Fiber 2.9, Sugar 80.7, Protein 5.5
STICKY TOFFEE PUDDING
Pudding - Cake I've tried a lot of different recipes for this delightful dessert, but this is so far the best.
Provided by Motley Oklahoman
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
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.).
Nutrition Facts : Calories 507.7, Fat 28, SaturatedFat 17, Cholesterol 146.8, Sodium 387.6, Carbohydrate 61.5, Fiber 2, Sugar 43.5, Protein 5.4
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.
UDNY ARMS STICKY TOFFEE PUDDING
I've been told by a number of Scottish friends that the Udny Arms (in Aberdeenshire, Scotland) has THE best sticky toffee pudding. Thankfully they've made it available on the web! I've had a number of sticky toffee puddings since living in Scotland, but this one is by far the best. It is also very easy to make! (Recipe info from: Recipe collected by Bernie Jurasek from the Udny Arms Hotel in Scotland and shared with Pat Busst circa 1986. Typed by Jack Busst, Calgary, Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73)
Provided by AHales
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the Pudding:.
- Cream butter and sugar until white and fluffy.
- Beat in eggs gradually.
- Fold in flour.
- In a separate bowl pour the boiling water over the dates and soda.
- When water is absorbed add other ingredients and cream mixture.
- Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.
- For the Sauce:.
- Mix all ingredients and bring to a boil.
- Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
- Brown under grill before serving.
- Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
- Top with whipped cream.
Nutrition Facts : Calories 788.6, Fat 38.9, SaturatedFat 24, Cholesterol 146.3, Sodium 351.1, Carbohydrate 108.6, Fiber 2.4, Sugar 80.6, Protein 5.8
STICKY TOFFEE PUDDING
Make and share this Sticky Toffee Pudding recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h35m
Yield 7 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 890.4, Fat 52.2, SaturatedFat 32.3, Cholesterol 195.3, Sodium 187, Carbohydrate 106.6, Fiber 2.5, Sugar 73.6, Protein 5.5
STICKY TOFFEE PUDDING
This is really a cake not a pudding. This recipe has many variations. Here cream, butter and sugar give it irresistible, gooey and rich topping.
Provided by Shawnee TX
Categories Dessert
Time 5h
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle baking soda over chopped dates in a bowl.
- Cover with boiling water and cool for 1 hour.
- Prepare toffee by heating heavy cream in a saucepan and set aside.
- Heat ½ cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
- Remove from heat, stir in cream and set aside.
- Heat oven to 350 degrees.
- Grease a 13x9-inch baking pan.
- Beat ½ cup butter and sugar in a mixer bowl until fluffy.
- Add eggs and beat 1 minute.
- Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
- Pour into prepared pan.
- Bake for 45 minutes.
- Cool in pan for 1 hour.
- Pour toffee over cake in pan.
Nutrition Facts : Calories 433.6, Fat 17.2, SaturatedFat 10.5, Cholesterol 75.3, Sodium 561.5, Carbohydrate 67.6, Fiber 2, Sugar 43.8, Protein 4.4
STICKY TOFFEE PUDDING
Make and share this Sticky Toffee Pudding recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the sticky toffee pudding:.
- Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.
- In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.
- Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.
- For the sticky toffee sauce:.
- In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.
Nutrition Facts : Calories 3395.5, Fat 148.8, SaturatedFat 89.8, Cholesterol 765.3, Sodium 1749.3, Carbohydrate 500, Fiber 20.3, Sugar 340, Protein 38.2
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