Sticky Toffee Pear Pudding Recipes

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TOFFEE-PEAR STICKY PUDDING



Toffee-Pear Sticky Pudding image

Make and share this Toffee-Pear Sticky Pudding recipe from Food.com.

Provided by ddav0962

Categories     Dessert

Time 1h10m

Yield 12 , 9-12 serving(s)

Number Of Ingredients 19

1 1/4 cups water
1 1/4 cups pitted dates, preferably Medjool dates
1 cup chopped peeled fresh pear
1/2 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
1/3 cup butter, softened
2 eggs
1/2 teaspoon vanilla
toffee pieces, pear sauce
1 fresh pear
1 tablespoon butter
1/2 cup butter
3/4 cup packed dark brown sugar
3/4 cup whipping cream
1 teaspoon vanilla

Steps:

  • In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
  • Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
  • Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.

Nutrition Facts : Calories 520.7, Fat 27, SaturatedFat 16.6, Cholesterol 117.1, Sodium 436.5, Carbohydrate 69.3, Fiber 3.3, Sugar 52.8, Protein 4.1

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 9 portions

Number Of Ingredients 21

2 1/2 cups water
1 (10-ounce container) pitted dates, chopped
2 teaspoons baking soda
1/2 cup (1 stick) unsalted butter
1 1/3 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups unsifted all-purpose flour
2 teaspoons baking powder
1 cup brown sugar
1/3 cup butter
1/3 cup half and half
Caramelized Pears, recipe follows
Dried Pear Chips, recipe follows
1/4 cup unsalted butter
1/2 cup sugar
1 tablespoon brandy
1 teaspoon lemon juice
2 pears, peeled, halved, cored, sliced
2 pears
1 cup simple syrup 1 to 1

Steps:

  • Preheat oven to 325 degrees. Grease a 13 x 9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease paper.
  • Place date pieces in a pot with water and bring to a boil. Stir in soda and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack. Invert cake onto rack; remove paper; invert cake again. Cover and chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in microwave.
  • For sauce, add last 4 ingredients together and boil 3 minutes. Garnish with caramelized pears and dried pear chips.
  • In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.
  • Wash fruit and slice very thin on an electric meat slicker. Dip slices in simple syrup then lay on a parchment lined sheet pan. Place in a 200 degree convection oven for 40-60 minutes, until dried out. While still hot, peel slices off paper. Cool completely on a wire rack. Store in an airtight container.

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