WARM STICKY TOFFEE PUDDING
This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. -Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 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 over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.
Nutrition Facts : Calories 571 calories, Fat 27g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 3g fiber), Protein 4g protein.
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
- Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
- Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.
STICKY TOFFEE PUDDING WITH WARM CARAMEL SAUCE
These small warm cakes are lightly scented with ginger. They make an impressive dessert and are easier to make than you think!! Crystallized ginger adds a lovely texture to these moist toffee pudding cakes. The warm caramel sauce makes the dessert so special.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Lightly grease a 12 cup muffin tin.
- Place dates and water in a medium saucepan and bring to a boil. Lower heat and simmer 8-10 minutes or until the dates are softened and the water is absorbed. Stir in butter util melted. Remove from heat and stir in baking soda and vanilla.
- Whisk brown sugar and eggs in a medium bowl with a hand held whisk. Stir in flour, baking powder, ground ginger and crystallized ginger. Spoon mixture into prepared muffin pan.
- Bake in preheated oven 20 minutes or until firm and springy to the touch.
- Remove the puddings from pan, and serve warm with heated caramel sauce poured over the top. So-o-o-o-o Good!
- This is not for freezing.
Nutrition Facts : Calories 228.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.4, Sodium 214.2, Carbohydrate 48.9, Fiber 1.9, Sugar 25.1, Protein 1.9
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Date Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
- Make cake:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
- Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
- Cut cake into slices; drizzle caramel sauce over each slice.
LITTLE ICKY STICKY PUDDINGS WITH CARAMEL SAUCE
These old fashioned puddings have now been rediscovered by 'cafe society' and are common on the menus of the best restaurants. I cook them in a muffin tin to provide easy individual servings. They are so good I've given batches of them, together with a bottle of their delicious sauce, as Christmas presents. In winter, it's wonderful to make a batch or two and keep them handy in the freezer - simply reheat gently in the microwave or in the oven. The sauce will keep for at least a week in the refrigerator, but it's easy to make when you need it anyway. Many thanks to Lorraine from the beautiful Maleny Lodge Bed & Breakfast for this recipe.
Provided by Kookaburra
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
- Remove saucepan from the heat and stir in the bicarbonate of soda.
- Now, allow the date mixture to cool while you prepare the other ingredients.
- Set the oven to 180C (350F).
- Grease a muffin tin (I use one that makes 12 muffins) very well.
- In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
- Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
- Add vanilla and mix briefly to combine.
- Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
- When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
- A light hand in mixing at this stage will ensure light puddings.
- Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
- Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
- Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
- When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
- (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
- TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
- Reduce heat and simmer for 2 minutes.
- Serve over warm puddings.
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QUICK STICKY TOFFEE PUDDING WITH CARAMEL RECIPE
From deliciousmagazine.co.uk
5/5 (2)Total Time 50 hrs 25 minsCategory Proper Pudding RecipesCalories 460 per serving
- Heat the oven to 170°C/fan150°C/ gas 31/2. Put the dates in a bowl with the bicarbonate of soda and 200ml freshly boiled water. Stir and set aside. Cream the butter, sugar and spices together in a large mixing bowl with an electric hand mixer until light and fluffy, then beat in the vanilla extract and eggs, one at a time, mixing well between additions. Don’t worry if the mixture curdles – it will come back together.
- Add the flour, beat well, then pour in the dates and their liquid and mix to make a runny batter. Pour into a buttered 1.6 litre ovenproof dish and bake for 50-60 minutes until the top is golden and firm to the touch, and a skewer pushed into the centre comes out clean.
- Once the pudding is out of the oven, warm the caramel sauce until runny, either in a microwave or saucepan. Poke holes all over the pudding with a skewer, then pour over some of the hot caramel, allowing it to seep into the pudding. Leave to stand for 15 minutes, then cut into squares. Serve with the rest of the warmed sauce drizzled over.
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