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Sticky Toffee Pudding Recipe

  • Ingredients: 15
  • Serves: 6

Sticky toffee pudding with special equipment: a 6-cup bundt pan or 6 one-cup bundt pan molds.

Ingredients

Pudding:

  • 1/4 cup unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups sifted all-purpose flour plus more for pan
  • 1 1/2 cups chopped pitted dates
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs

Sauce:

  • Special equipment: A 6-cup Bundt pan or 6 one-cup Bundt pan molds

Special Equipment:

  • deep fry/candy thermometer, two 13×18-inch rimmed baking sheets, 2 wire cooling racks

For serving:

  • Equipment: Pastry brush; 1 large baking sheet; deep-fry thermometer

For the beef:

To serve:

  • Special equipment: Blender; spaetzle maker, food mill, or colander

Directions

For pudding:

  1. Step 1 Preheat oven to 350°F. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides.

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  2. Step 2 Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy).

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  3. Step 3 Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture.
  4. Step 4 Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes.

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For sauce:

  1. Step 5 Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly.

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  2. Step 6 Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla.

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Sticky Toffee Pudding Recipe

  • Ingredients: 14
  • Serves: 12

Sticky toffee pudding with powdered sugar, whipped cream, caramel sauce.

Ingredients

For meringues

For cream

  • 2 cups heavy cream
  • 1 tbsp. sifted confectioners’ sugar
  • 1/2 tsp. pure vanilla extract or seeds from 1 vanilla pod

To serve

  • 1 pint seasonal berries such as strawberries, raspberries, or blueberries
  • Additional whipped cream for garnish

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper; butter parchment.
  2. Step 2 Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition.

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  3. Step 3 Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
  4. Step 4 Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules.
  5. Step 5 Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
  6. Step 6 Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.

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Sticky Toffee Pudding Recipe

  • Ingredients: 20
  • Serves: 10

Sticky toffee pudding with whipped cream or crème fraîche.

Ingredients

  • Whipped cream or crème fraîche

For pudding

For sauce

For assembly

  • 2 cups fresh raspberries
  • 2 tablespoons red currant jelly, melted with 1 tbsp. water
  • 1 1/2 tsps. sugar
  • Red currant bunches or red grape clusters

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Preheat oven to 350°F. Butter 13 x 9 x 2-inch metal baking pan. Line bottom with parchment; butter parchment.

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  2. Step 2 Combine dates and 1 2/3 cups water in heavy medium saucepan. Bring to boil. Reduce heat and simmer until dates are tender and all but scant 1/4 cup liquid evaporates, about 10 minutes.

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  3. Step 3 Sift flour, baking powder, and baking soda into medium bowl. Beat brown sugar and butter in large bowl until blended.

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  4. Step 4 Add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 additions, beating until smooth.

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  5. Step 5 Spread batter in prepared pan. Bake until cake is firm to touch and tester inserted into center of cake comes out clean, about 35 minutes.
  6. Step 6 Turn cake out onto work surface. Remove parchment. Trim 1/2 inch from short sides of cake and 1/4 inch from long sides.
  7. Step 7 Using serrated knife, cut cake horizontally into 3 equal layers. Return 1 layer to same pan. Pour 1 cup sauce over.
  8. Step 8 Preheat oven to 350°F. Bake cake uncovered until sauce bubbles around edges, about 20 minutes. Serve warm with whipped cream and remaining sauce.

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Sticky Toffee Pudding Recipe

  • Ingredients: 24
  • Serves: 6
  • Prep: 25 min
  • Bake: 1 1/4 hr

Sticky toffee pudding with sticks unsalted butter, softened, plus additional for greasing pan, self-rising cake flour plus additional for flouring pan, pitted dates , finely chopped, packed dark brown sugar, large egg. To make this sticky toffee pudding for 6 persons you will need 25 min for preaparation and 1 1/4 hr for baking.

Ingredients

For pork

  • 2 California bay leaves
  • 1 1/2 tbsps. kosher salt
  • 1 tbsp. fennel seeds
  • 1 center-cut boneless pork loin roast*
  • 1/4 cup coarse-grain mustard
  • 2 tsps. olive oil plus additional for greasing

For sauce

  • Special equipment: an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan with a rack; an instant-read thermometer
  • Accompaniment: pork cracklings

For pudding

  • Special equipment: a heavy-duty stand mixer with whisk attachment and dough hook; an 8 1/2-inch aluminum ring mold* ; a 2-inch round cookie cutter

Whiskey Butter Sauce

For the barbecue

Directions

  1. Step 1 Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan.

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  2. Step 2 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.

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  3. Step 3 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.

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  4. Step 4 Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined.

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  5. Step 5 Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.
  6. Step 6 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.

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  7. Step 7 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.

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  8. Step 8 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.
  9. Step 9 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.

Nutrition information

Calories 603 Carbohydrates 80 g (27%)
Fat 32 g (49%) Protein 4 g (7%)
Saturated Fat 20 g (98%) Sodium 29 mg (1%)
Polyunsaturated Fat 1 g Fiber 2 g (8%)
Monounsaturated Fat 8 g Cholesterol 112 mg (37%)
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Sticky toffee pudding recipe

  • Ingredients: 12
  • Serves: 6
  • Prep: 25 mins
  • Bake: 30 mins
  • Level: easy

Sticky toffee pudding with dates, tea, golden syrup, butter (unsalted), unrefined light muscovado sugar, egg(s) (free range), plain white flour, baking powder, butter (unsalted), unrefined dark muscovado sugar, double cream, dark chocolate. To make this sticky toffee pudding for 6 persons you will need 25 mins for preparation and 30 mins for baking.

Ingredients

For the pudding

  • 150g Dates
  • 125ml Tea
  • 375g Golden syrup
  • 75g Butter (unsalted)
  • 150g Unrefined light muscovado sugar
  • 3 Egg(s) (free range)
  • 150g Plain white flour
  • 1½tsp Baking powder

For the chocolate toffee sauce

Directions

  1. Step 1Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 6 dariole moulds.
  2. Step 2Soak the dates in tea and set aside.

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  3. Step 3In a bowl add the butter, sugar and golden syrup. Whisk together until well combined and smooth.

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  4. Step 4Add in the eggs one at a time, whisking all the time.

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  5. Step 5Fold in sifted flour and baking powder with a spatula. Drain the dates and add into the mixture.

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  6. Step 6Fill each Dariole mould with 1 tbsp of golden syrup and fill up to 3/4 high with the date mixture.

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  7. Step 7Place the moulds onto a baking tray and bake for 25-30 minutes or until cooked. Check by inserting a skewer and if it comes out clean, it is cooked. Leave to rest for 2 minutes. Turn out the puddings and serve warm with the chocolate toffee sauce.
  8. Step 8For the chocolate toffee sauce: In a saucepan add the sugar, cream and butter. Bring to the boil and simmer, stirring until all melted and the mixture is smooth and thickened slightly. Remove from the heat and leave to cool for 10 minutes before adding the dark chocolate and stir until melted.

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