Barefoot Contessa Sticky Toffee Pudding Recipes

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 CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
• Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
• In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
• Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
• For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
• Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.

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 DATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
• Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
• Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
• Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
• Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
• Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
• When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
• Serve with vanilla ice cream or whipped cream.

STICKY TOFFEE PUDDING

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

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.

BAREFOOT CONTESSA'S DOUBLE CHOCOLATE PUDDING

Steps:

• Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
• On low speed, add the cornstarch, cocoa powder, and salt.
• Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
• Combine well, then pour the mixture back into the pan.
• Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
• If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
• Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• Pour into serving bowls.
• Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.

BAREFOOT CONTESSA'S BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt.
• Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces.
• Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish.
• Spread the raisins on top of the brioche slices, and place the remaining slices on top.
• Make sure that the raisins are between the layers of brioche or they will burn while baking.
• Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set.
• Remove from the oven and cool slightly before serving.
• **Active prep time does not include allowing the egg and bread mixture to soak for 15 minutes before baking.

STICKY TOFFEE DATE CAKE (COPYCAT)

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
• Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
• Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
• Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
• Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
• Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
• When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
• 8. Serve with vanilla ice cream or whipped cream.

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Directions for Pudding:.
• Preheat oven to 350 degrees.
• Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
• Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
• While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
• Add the egg and beat until combined and smooth. Add the flour.
• Stir in soaked date mixture and mix until combined.
• Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
• Directions for sauce:.
• Melt butter in saucepan.
• Add brown sugar and cream, bring to a boil.
• Boil for 2-3 mins until texture is slightly fudgy and velvety.
• Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
• The more sauce you use, the stickier the wicket!