STICKY DATE PUDDING WITH COCONUT CARAMEL
Try this luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. This is a pudding to share - friends will thank you for it!
Provided by Tom Kerridge
Categories Dessert, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Butter or oil a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
- Put the dates in a heatproof bowl. In a small pan, bring the rum and 300ml water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 mins. Heat the oven to 190C/170C fan/gas 5.
- Put the suet and sugar in a large bowl and stir to combine. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mixed spice, then sift in the flour and bicarb, folding these into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
- Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 mins, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
- Meanwhile, to make the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 mins until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
- Once the pudding is cooked, remove from the oven and leave to stand for 5 mins. Cut into squares and serve warm, topped with the hot coconut caramel and sprinkled with toasted coconut flakes.
Nutrition Facts : Calories 645 calories, Fat 28 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
STICKY DATE PUDDING WITH CARAMEL SAUCE
Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.
Provided by Terese
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180oC.
- Grease and line the base of 23cm deep round cake tin.
- Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
- Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
- Coarsley mash with a potato masher.
- Cream together the butter, sugar and 1 egg.
- Beat in the remaining eggs one at a time.
- Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
- Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
- Cover with foil if over browning during cooking.
- Leave to stand for 5 minutes before turning out onto a serving plate.
- To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
- Simmer uncovered, for about 3 minutes, or until thickened slightly.
- Brush some sauce over the top and sides of the pudding until well glazed.
- Serve immediately with the sauce and a dollop of cream.
STICKY DATE NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE
My sister-in-law makes this for my in-laws' Christmas meal and it is delicious. I added this to my extended family's holiday table several years ago and now I would be in trouble if I didn't make it and bring it to our holiday feast! In the past three years, it has become a new tradition for my family (which doesn't happen often!). My mother even requests this for the Thanksgiving meal. If you're searching for something deliciously different for your holiday meals, you will not be disappointed with this. It is a trifle-like dessert with layers of cubed, moist date/nut cake, cool whip, and candy-like caramel or toffee sauce. AMAZING. This recipe makes one dessert bowl. Doubling this will make it fit nicely into a 9x13" pan and into two dessert bowls.
Provided by SReiff
Categories Dessert
Time 35m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 350°F.
- Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
- In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
- Combine the cake batter with date mixture and mix well.
- Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
- Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
- For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
- For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
- Cut the cooled cake into very small square pieces.
- In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!
Nutrition Facts : Calories 850.4, Fat 43, SaturatedFat 22.6, Cholesterol 138.1, Sodium 322, Carbohydrate 116.1, Fiber 3.4, Sugar 92.7, Protein 5.9
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