English Sticky Toffee Pudding Recipes

STICKY TOFFEE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
• Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
• Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
• To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
• In a small bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don't be alarmed if the mixture looks a bit curdled.)
• Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don't overbeat the batter.
• Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
• Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
• In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
• With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
• Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
• Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

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!

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 F. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans) and place then in a roasting pan with sides higher than the baking dishes.
• Place the dates in a bowl and pour the hot tea over top. Let the mixture sit a few minutes, then stir in the vanilla and baking soda.
• In a separate bowl, beat the butter and sugar until blended, then add the eggs one at a time and beating well after each addition. Sift the flour and baking powder over the butter mixture and stir to blend. Add the still-warm date mixture and stir until evenly combined. Divide this evenly between the prepared dishes.
• Pour boiling water around the dishes so that it comes half way up, and cover the entire pan with foil. Bake the pudding s for about 30 minutes, until the cake springs back when gently pressed. Remove the ramekins from the roasting pan, let them cool for 10 minutes, then turn them out onto plates and serve warm with Toffee Sauce.
• The cakes can be prepared and baked in advance, stored chilled and then microwaved for just 10-15 seconds to re-warm.
• Melt the butter and brown sugar in a sauté pan over medium high heat until bubbling. Stir in the whipping cream, add the raisins and return to a simmer. Add the brandy (taking care in case it ignites). Spoon this over the steamed puddings and serve warm.

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Preparation 1 Follow the simple instructions found on the package of Dr. Oetker Pudding Suprême to prepare one pouch of the English Toffee pudding. 2 Pour into 4 serving dishes and let stand for 15 minutes. 3 Break up one toffee chocolate bar like Skor and sprinkle the crumbles on top. 4 Finish it off with a dash of salt to create an amazing Salted Caramel flavour.

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• Before starting add bring dates and water to a small saucepan and bring to a boil.
• Turn off heat and leave to soak for 10 minutes.
• Add dates and water to a blender and puree (CAREFULLY, water will still be hot).
• Pour into large mixing bowl and add in flour, baking powder, baking soda and salt, whisking well until just combined.
• To your stand mixer add butter and brown sugar on medium speed, beating until light and fluffy, about 1 minute.
• Add in the egg, vanilla extract and orange zest until well combined.
• On the lowest speed setting add in the date mixture until just combined.
• Pour into baking pan and bake for 25-30 minutes.
• To a large saucepan add the heavy cream, butter, brown sugar, molasses, corn syrup and vanilla extract.
• On medium heat, whisk well until combined.
• Bring to a boil and cook for 3 minutes.
• Remove from heat.
• Serve slices covered with toffee sauce.

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

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.