Sticky toffee pudding recipe?
I want to make a really nice sticky toffee puddin, but have no recipe. I was wondering if anyone could give me a recipe of theirs (or someone else's) that they've made before that was tasty?
- 7 years agoFavorite Answer
This recipe is simple and delicious I use it regularly. Hope this helps xxSource(s): Home Economist
- Nana LambLv 77 years ago
here is about 50 something recipes for sticky toffee pudding. I am sure one of them fits your pantry!!
- Anonymous7 years ago
the Sticky toffee's recipe is egg, milk, flower with toffee
- 7 years ago
Sticky Toffee Pudding - http://www.epicurious.com/recipes/food/views/Stick...
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan
1 cup self-rising cake flour plus additional for flouring pan
1 cup pitted dates (5 oz), finely chopped
1 1/4 cups packed dark brown sugar
1 large egg
Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan.
Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes.
Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined. Add dates and mix until just combined well.
Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.
Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover.
Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes.
Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately.
Sticky toffee puddings with caramel sauce - http://food.chatelaine.com/recipes/view/sticky_tof...
1/2 (375 g) pkg pitted dates, about 1 1/4 cups (300 mL), coarsely chopped
1 tsp baking soda
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp ground ginger
3 tbsp unsalted butter, at room temperature, plus more for pan
2/3 cup granulated sugar
FOR WARM CARAMEL SAUCE:
1/4 cup unsalted butter
1/2 cup lightly packed brown sugar
1/4 cup 35% whipping cream
1. Preheat oven to 350F. Stir dates with 3/4 cup water in a small saucepan. Bring to a boil over medium. Gently boil, stirring often, for 3 min. Remove from heat. Stir in baking soda. Let stand 10 min.
2. Butter 12 cups in a muffin tin. Bring a kettle of water to a boil. Stir flour with baking powder and ginger in a small bowl. Beat butter with sugar in a large bowl, using a hand mixer. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in dates. Spoon batter halfway full into each cup.
3. Set muffin tin in a large roasting pan. Place pan in centre of oven. Pour hot water into pan halfway up sides of muffin tin. Bake for 15 min. Reduce heat to 325F. Continue baking until a skewer inserted in centre of puddings comes out clean, about 15 more min. Transfer muffin tin to a wire rack. Cool 10 min. Run a knife along inside edges to unmold puddings.
4. For Warm Caramel Sauce:
Melt 1/2 cup brown sugar with 1/4 cup butter in a small pan over medium-high. Stir in 1/4 cup 35% cream. Boil gently until slightly thickened, about 3 min. Serve warm over puddings.
Sticky Toffee Pudding - http://www.fortysomething.ca/2008/01/sticky_toffee...
1 1/2 cups pitted dates, chopped
1 1/2 cups water
1/2 cup butter
1 cup brown sugar
2 cups all-purpose flour
1 tsp.baking powder
1/2 tsp. baking soda
For Toffee Sauce:
1 cup whipping cream
1 cup brown sugar
1/2 cup butter
Combine the dates and water in a medium-sized saucepan. Bring to a boil and simmer gently for 10 minutes, or until most of the liquid had been absorbed by the dates or evaporated. Puree the dates in a food processor, blender or stick mixer.
With an electric mixer, beat the butter with the brown sugar. Beat in eggs, one at a time.
In a medium-sized bowl, mix flour with baking powder and baking soda. Add to the wet batter and then stir in pureed dates.
Spoon the batter into a buttered 9″ x 13″ baking dish, lined with parchment paper. Bake in a 350° over for 35 to 45 minutes or until the top feels firm when gently pressed in the center.
While pudding is cooking, make the toffee sauce by combining cream sugar and butter in a heavy-bottom saucepan. Bring to a boil then cook, boiling and stirring for about 3 minutes. Let cool slightly.
When cake is done and cooled slightly, ***** with a skewer to make lots of tiny holes. Spoon half of the toffee sauce over the cake.
When ready to serve, top with remaining toffee sauce and whipped cream. Can be served warm or at room temperature