Any good recipes for sticky toffee pudding?

Answer 1

1¼ hours 15 min prep

Pudding
1/2 cup butter
2 cups confectioners' sugar
2 eggs
3 cups flour
8 ounces dates (pitted and cut into pieces)
1 teaspoon baking soda
2 cups boiling water
Sauce
1 cup butter
2 3/4 cups brown sugar
1 pint whipping cream

For the Pudding:

Cream butter and sugar until white and fluffy.
Beat in eggs gradually.
Fold in flour.
In a separate bowl pour the boiling water over the dates and soda.
When water is absorbed add other ingredients and cream mixture.
Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.
For the Sauce:.
Mix all ingredients and bring to a boil.
Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
Brown under grill before serving.
Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
Top with whipped cream.

Answer 2

Easy Sticky Toffee Pudding
4oz Muscovado Sugar
7oz S.R flour
1/4 pint of milk
1 egg
1 teas vanilla essence
2oz melted butter
8oz chopped dates (optional)

Sauce
8oz Muscovado sugar
1oz butter
1 pint boiling water

Mix the milk,essence,egg and butter then stir in flour and sugar,add dates if using.
Put into dish. Sprinkle on the 8oz of sugar and dot the top with the 1oz of butter. Pour over the boiling water and cook at gas 5 for 3/4 hr. Serve with cream or creme fraiche.

Answer 3

I hate dates with a interest yet discovered that in case you persist with a sticky-toffee pudding recipe yet spend extremely time reducing the dates fairly finely into basically approximately a paste you do not understand they're there. i assume which you would be waiting to actual do a sponge pudding mixture and use muscovado sugar relatively of caster to grant it extremely darkness and flavour.

Answer 4

Try the following
Little Sticky Toffee Puddings with Pecan Toffee Sauce
6 oz (175 g) stoned dates, chopped
½ teaspoon vanilla extract
2 teaspoons coffee essence
¾ level teaspoon bicarbonate of soda
3 oz (75 g) butter, at room temperature
5 oz (150 g) caster sugar
2 large eggs, beaten
6 oz (175 g) self-raising flour, sifted

For the sauce:
1 oz (25 g) pecan nuts, chopped
6 oz (175 g) soft brown sugar
4 oz (110 g) butter
6 tablespoons double cream

To serve:
chilled pouring cream
Pre-heat the oven to gas mark 4, 350°F (180°C).
Begin by putting the chopped dates in a bowl and pouring 6 fl oz (175 ml) boiling water over them. Then add the vanilla extract, coffee essence and bicarbonate of soda and leave on one side. Next, in a large mixing bowl, cream the butter and sugar together, beating (preferably with an electric hand whisk) until the mixture is pale, light and fluffy. Now gradually add the beaten eggs, a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid). You'll probably think at this stage that you've done something wrong, because the mixture will look very sloppy, but don't worry: that is perfectly correct and the slackness of the mixture is what makes the puddings so light. Now divide the mixture equally among the eight containers, place them on a baking tray and bake in the centre of the oven for 25 minutes.

When they're cooked, leave them to cool for 5 minutes, then, using a cloth to protect your hands, slide a small palette knife around each pudding and turn it out. If they have risen too much you may have to slice a little off the tops so that they can sit evenly on the plate. Now place the puddings on a shallow, Swiss-roll tin. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.

To serve the puddings: pre-heat the grill to its highest setting, and pour the sauce evenly over the puddings. Place the tin under the grill, so the tops of the puddings are about 5 inches (13 cm) from the heat (knock off any nuts on the top to prevent them browning) and let them heat through for about 8 minutes. What will happen is the tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream

or Sticky toffee pudding
55g/2oz unsalted butter
55g/2oz soft brown sugar
1 egg
30g/1oz dates, stones removed
55g/2oz self-raising flour
pinch of baking powder
butter, to grease
For the sauce
200ml/7fl oz double cream
55g/2oz soft brown sugar
30g/1oz melted butter
Method
1. Cream the butter and sugar in a food processor. Add the egg, dates, flour and baking powder and pulse to combine.
2. Grease a small pudding dish with the butter. Pour the sponge mixture in and cover with cling film.
3. Microwave on high for four minutes.
4. To make the sauce, heat the cream, sugar and melted butter in a pan until a caramel has formed.
5. Remove the pudding from the microwave and turn out on a serving plate. Drizzle the sauce over to serve.

or James' sticky toffee pudding
55g/2oz butter
170g/6oz demerara sugar
2 tbsp black treacle
1 tbsp golden syrup
2 eggs
200g/7oz self-raising flour
200g/7oz pitted dates
290ml/10fl oz boiling water
1 tbsp bicarbonate of soda
½ tsp vanilla extract
For the sauce:
110ml/4fl oz double cream
55g/2oz butter, diced
55g/2oz dark muscovado sugar
2 tbsp black treacle
1 tbsp golden syrup
For the moulds:
30g/1oz soft butter
30g/1oz flour

Method
1. Butter the moulds and dust with flour and preheat oven 200C/400F/Gas 6.
2. Using a food processor cream the butter and sugar together.
Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the flour. Mix until everything is well combined.
3. Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purée.
4. Add the bicarbonate of soda and vanilla.
5. Pour this into the batter while it is still hot and stir well.
6. Pour into the moulds and bake for 20-25 minutes until the tops are just firm to the touch.
7. Make the sauce: simply place all the ingredients in a pan, bring to the boil, stirring a few times and then remove from the heat. Put to one side until ready to use.
8. Remove the puddings from the moulds and place on plate. Coat with the warmed sauce and serve with good vanilla ice cream.

or Sticky toffee pudding with pecan praline
For the praline
butter, for greasing
100g/3½oz caster sugar
75g/2¾oz pecans, finely chopped
For the pudding
100g/3½oz unsalted butter
200ml/7fl oz double cream
100ml/3½fl oz maple syrup
150g/5½oz ready-made ginger cake, cut into 3 thick slices

Method
1. To make the praline, lightly grease a cold baking sheet with butter.
2. Place the sugar into a small frying pan over a high heat. As it begins to melt and caramelise add the pecans.
3. Once the caramel is a deep amber colour, pour the mixture out onto the baking sheet and place in a cool area to allow to set. Once brittle, place onto a chopping board and finely chop.
4. To make the sticky toffee pudding, melt the butter in a wide saucepan over a medium heat. Add the double cream and maple syrup, bring to a simmer and simmer for five minutes.
5. To serve, place the ginger cake in a warm bowl, pour over the toffee sauce and garnish with the praline pieces.

Answer 5

SORRY, but I am unable to comprehend good and sticky toffee pudding.
what is good about sticky toffee pudding?