Jane Hornbys Sticky Toffee Pudding Recipes

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
• Sift together the flour, baking powder, cinnamon and salt.
• Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.
• Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
• For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.
• To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
• Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
• Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

STICKY TOFFEE PUDDING

Steps:

• For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
• In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
• Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
• Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
• Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
• Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
• For the toffee sauce:
• While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
• To finish the pudding:
• Using a skewer or chopstick, poke holes in the pudding every inch or so.
• Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
• Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

JOHN TOVEY'S STICKY TOFFEE PUDDING

Steps:

• Cream butter and sugar, add beaten eggs.
• Fold in flour.
• Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
• Mix the 2 batters together.
• Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
• Topping:.
• Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
• Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!