Sticky Toffee Pudding Without Black Treacle Recipes

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.

TREACLE SPONGE PUDDING/ DATELESS STICKY TOFFEE PUDDING

Steps:

• butter 2 pint pudding basin or medium mixing bowl - anything that will take heat.
• Put the 3 tablespoons of golden syrup (corn syrup) at the bottom of pudding basin/bowl.
• sift flour and baking powder into a large bowl.
• Add all other ingredients (except to serve obviously) and beat with electric mixer - or ALOT of strength and a large fork. Mix until everything is combined ( roughly two mins using mixer).
• Now this is the part which sounds complicated but it's very easy in practice.
• Get a layer of grease proof paper and place a layer of foil on top - original instructions called for a pleat, i didn't but it made no difference.
• Cover the top of the pudding basin/bowl with the foil on top. Tie string around it to secure paper and foil then trim excess.
• In a large deep saucepan poor previously boiled water from kettle to save time - fill it roughly half way up. and place pudding in pan .
• Put on medium heat until water goes up to boil again then turn to very low heat.
• Place lid on top of saucepan. Steam for 2 hours.
• now this is the beauty of it. Often when serving hot deserts by the time everyones seated and ready - if your previously got the desert out its cold or if you left it in the oven overcooked. The pudding can joyfully go on steaming until your ready for it without any harm - i think it's virtually impossible to oversteam it on such a low heat although I could be wrong.
• Sand castle time! untie string and take of foil and paper. get a palette knife to loosen edges place pudding upside down onto a previously warmed plate and wallah your pudding is ready.
• If you want, as I've put in the ingredients list you can serve with a variety of things but it doesn't actually need anything as it's lovely and moist and sweet as it is.