Sticky Croissant 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 BREAD & BUTTER PUDDING

Steps:

• Preheat oven to 170C/325F/Gas 3.
• Put dates and bicarb of soda in a pan, barely cover with water and simmer until you get a thick 'mush'.
• Butter one side of your Brioche slices or, if you're using rolls, cut them in half and butter each half. Arrange the brioche and date mixture in alternate layers in an oven-proof dish, starting and ending with a Brioche slice.
• Beat the yolks, vanilla and sugar in a bowl. Heat the cream until scalding and then mix little by little into the egg mixture. Pour over the layered Brioche and leave to sink in for 15-20 minutes. Sprinkle the top with some brown sugar.
• Bake for 40 minutes or until the custard mixture has set and the top is golden brown.
• Whilst cooking, make the sauce by putting the butter, syrup and sugar in a bowl and bringing to the boil. Stir until it's smooth, remove from the heat and add the cream and brandy, stir and return to the heat briefly. Keep warm and serve with the pudding.

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 CROISSANT TOFFEE PUDDING

Steps:

• Preheat the 425 degrees F.
• Heat the butter, sugar, maple syrup and honey gently in a small saucepan and stir until well mixed together.
• Heat the cream in another saucepan and reduce slightly then mix with the sugar and butter mixture.
• Place the sliced croissant in an ovenproof gratin dish and pour over the sugar and cream mixture.
• Bake in a hot oven for 12-15 minutes.
• Remove from oven and dust with icing sugar.