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 COOKIES
Sticky toffee pudding made in cookie form.
Provided by nxslove
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
- Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
- Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 13 to 15 minutes.
- Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
- Let cookies cool before drizzling with warm toffee sauce.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 13.5 g, Cholesterol 15.9 mg, Fat 4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 107.5 mg, Sugar 6.4 g
STICKY TOFFEE PUDDING COOKIES
Soft and spongy and covered in a sticky toffee sauce, these may look messy to eat, but that won't stop you from reaching for more. Yields 13 cookies
Provided by admin
Categories Dessert
Time 12m
Yield 13 cookies
Number Of Ingredients 22
Steps:
- Make the date puree: In a medium saucepan, boil the water and the dates until the dates begin to soften and almost fall apart. Stir in the baking soda, then transfer the mix to a food processor or blender. Blend until it begins to turn into a paste/puree (it doesn't need to be perfectly smooth for these cookies).
- Whisk together the flour, baking soda, salt, instant espresso, and cocoa powder; set aside. In the bowl of a stand mixer, or with a hand-mixer, cream together the butter, brown sugar, and date puree until light and fluffy.
- Add the egg, vanilla, and molasses one at a time, mixing until combined between each addition.
- Half at a time, add the dry ingredients. Mix until the flour is just incorporated and the dough begins to come together. Fold in the chopped dates and walnuts. Allow the dough to chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 325°F and line a baking sheet with parchment paper. Scoop the dough onto the prepared sheet and bake for 12-15 minutes. Immediately transfer the cookies to a cooling rack.
- Make the Toffee Sauce: Put all of the ingredients for the toffee sauce into a medium saucepan. Whisk the ingredients together until the butter has melted and the sugar has dissolved. This should only take about 5 minutes or so. Allow the sauce to cool and thicken a bit before pouring on top of the cooled cookies.
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 OATMEAL COOKIES
Provided by Food Network Kitchen
Time 3h
Yield about 30
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
- Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
- Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
- Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
STICKY TOFFEE PUDDING
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
- Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
- Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
- Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
- For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
- Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.
STICKY TOFFEE PUDDING
This is a delicious and super sweet sticky pudding. Serve with whipped cream.
Provided by Allrecipes Member
Categories World Cuisine European UK and Ireland English
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Combine dates and tea in a bowl and soak for 15 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
- Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
- Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
- When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
- Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g
More about "sticky toffee pudding cookies recipes"
STICKY TOFFEE PUDDING COOKIES | A PUDDING COOKIE RECIPE …
From cookiesandcups.com
Reviews 56Category DessertCuisine AmericanTotal Time 463381 hrs 39 mins
STICKY TOFFEE PUDDING - RECIPE GIRL
From recipegirl.com
STICKY TOFFEE PUDDING - JO COOKS
From jocooks.com
STICKY TOFFEE PUDDING CAKE - THE COOKIE ROOKIE®
From thecookierookie.com
STICKY TOFFEE PUDDING COOKIES | THE DOMESTIC REBEL
From thedomesticrebel.com
GLUTEN-FREE STICKY TOFFEE PUDDING RECIPE BEST EVER!
From philippines.icomos.org
Reviews 62
STICKY TOFFEE PUDDING | REDPATH SUGAR
From redpathsugar.com
CHRISTMAS SPICED STICKY TOFFEE PUDDING WITH CALVADOS TOFFEE SAUCE
From irishtimes.com
STICKY TOFFEE PUDDING! - JANE'S PATISSERIE
From janespatisserie.com
STICKY TOFFEE PUDDING RECIPE | KITCHN
From thekitchn.com
MARY BERRY'S EASY STICKY TOFFEE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
STICKY TOFFEE PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
STICKY TOFFEE PUDDING - MASTERCOOK
From mastercook.com
STICKY TOFFEE PUDDING - MAINE GRAINS
From mainegrains.com
BOOZY STICKY TOFFEE PUDDING
From coopwinespiritsbeer.com
STICKY TOFFEE PUDDING RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
STICKY TOFFEE PUDDING COOKIES RECIPE | ALLRECIPES
From stage.element.allrecipes.com
STICKY TOFFEE PUDDING BITES - GAY LEA FOODS CO-OPERATIVE LIMITED
From gaylea.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love