Recipes for toffee pudding

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Sticky toffee pudding Recipe

Ingredients:

  • Sticky toffee pudding

    Sticky toffee pudding

    For that sponge

  • 175g/6oz dates, chopped
  • One and a halfrounded teaspoon bicarbonate associated with soda
  • 50g/2oz salted butter
  • pinch salt
  • 75g/2½oz demerara sugar
  • 75g/2½oz molasses sugar
  • 2 free-range eggs
  • 175g/6oz self-raising flour
  • 1 tsp vanilla extract
  • butter, for greasing
  • For the sticky toffee topping
  • 250ml/9fl ounce double cream
  • 80g/3oz butter
  • 80g/3oz molasses sugar
  • For that extra sauce
  • 300ml/10fl oz whipping cream
  • 50g/2oz molasses sugar
  • 50g/2oz salted butter
  • double cream, to serve

How to make Sticky toffee pudding

  • Preheat the actual oven to 180C/350F/Gas
  • Pour 275ml/10fl oz cooking water into a big mixing dish and include the dates. Stir and hang apart till lukewarm. At the same time, calculate away all the other elements for that sponge. Add these phones the dates and water as well as blend together till nicely mixed.
  • Blend the actual date combination in a mixer till nearly sleek, however with several specks associated with date still visible. Amply butter a cooking dish upon just about all surfaces and pour within the sponge batter. Bake with regard to 40 minutes, or even until just firm to touch.
  • Preheat the grill to medium.
  • Meanwhile, make both the topping and the extra sauce through heating system the components gently in individual cookware, whisking frequently, till they briefly boil. Put the topping over the cooked pudding.
  • Place the sticky toffee pudding under a moderate barbeque grill till effervescent.
  • To serve, tea spoon the actual pudding into individual bowls as well as pour around the extra sauce.

  • Sticky toffee pudding is ready to serve.

Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 4

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Toffee Pudding Recipe

Toffee Pudding Ingredients

  • Toffee Pudding Recipe

    Toffee Pudding Recipe

    1 cup plus 1 tablespoon all-purpose flour

  • 1 teaspoon baking powder
  • 3/4 cup pitted dates
  • 1 1/4 cups boiling water
  • 1 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla

TOFFEE SAUCE:

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 1 cup heavy cream, whipped

How to make Toffee Pudding

  • 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.
  • Toffee Pudding is ready to serve.

Prep 20 min
Cook 45 min
Total:1 hr 5 min

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