Sticky Toffee Rice Pudding With Caramel Cream Recipes

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STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM



Sticky Toffee Rice Pudding with Caramel Cream image

The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 11

3 cups water
1 cup uncooked medium grain rice
1/4 teaspoon salt
3 cups pitted dates, chopped
3 cups 2% milk
2 teaspoons vanilla extract
1 cup packed brown sugar
1-1/2 cups heavy whipping cream, divided
1/4 cup butter, cubed
1/2 cup sour cream
1/4 cup hot caramel ice cream topping

Steps:

  • In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 14g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 112mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE



Sticky Toffee Pudding with Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Date     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 14

For sauce
4 cups whipping cream
2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
For cake
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups water
1 1/4 cups chopped pitted dates
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract

Steps:

  • Make sauce:
  • Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
  • Make cake:
  • Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
  • Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
  • Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
  • Cut cake into slices; drizzle caramel sauce over each slice.

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