Does anybody know how can I make a sticky toffee pudding?

Question

I'm Spanish but tried it when I was in England and would like to surprise my family with this sweet because I love it! Thanks!

Answer 1

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).

You will also need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly oiled with groundnut oil, a Swiss-roll tin, and a baking sheet.

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
For the pudding
150g/5oz dates, stones removed, chopped
250ml/9fl oz hot water
1 tsp bicarbonate of soda
60g/2¼ oz butter, softened
60g/2¼ oz caster sugar
2 free-range eggs
150g/5oz self-raising flour
For the toffee sauce
200g/7oz butter
400g/14oz brown sugar
vanilla pod, split
250ml/9fl oz double cream

Method
1. Preheat the oven to 180C/370F/Gas 4.
2. Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
3. In a clean bowl, cream the butter and sugar together until light and fluffy.
4. Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
5. Still stirring, gradually add the flour, then add the date mixture.
6. Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
7. To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
8. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
9. To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.

or 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

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 Sticky toffee pudding with hazelnut toffee sauce

350g/12¼oz dates
300ml/10½fl oz boiling water
100g/3½oz butter
300g/10½oz brown sugar
3 eggs
400g/14¼oz self-raising flour
½ tsp bicarbonate of soda
pouring cream, to serve
For the hazelnut sauce
600ml/21¼fl oz cream
250g/8¾oz brown sugar
100g/3½oz butter
30g/1¼oz hazelnuts

For this recipe you will need
large mixing bowl
whisk
blender
baking tin 30 X 6cm (12 x 2½in)

Method
1. Place the dates in a saucepan and cover with boiling water over a low heat.
2. Leave to simmer for 15 minutes or until the dates are soft. Drain and transfer to a blender and blend until the dates are of a smooth consistency.
3. In a large mixing bowl, whisk the butter and sugar, then one by one add the eggs. Mix in the date mixture. Sift together the flour and bicarbonate of soda, and fold in, mixing well.
4. Grease the baking tin and line with greaseproof paper. Pour in the mixture and bake for 60 minutes at 165C/330F/Gas 2.
5. While the sponge is baking, make the sauce. Pour half the cream, brown sugar and butter into a heavy-bottomed saucepan and bring to the boil, stirring frequently.
7. When the sauce reaches a golden colour, stir in the remaining cream and half the hazelnuts.
8. When the sponge is cooked, remove from the baking tin, onto a serving dish.
9. Pour over the hot toffee and hazelnut sauce and sprinkle the remaining hazelnuts on top. Serve with pouring cream

Answer 2

The best Scottish Sticky Toffee Pudding

Ingredients for 4 persons

Pudding
1 oz Butter or margarine
3 oz Castor sugar
1 Eggs
¼ lbSelf raising flower
2 ozsDates
¼ tspnBicarbonate of soda
¼ ptBoiling water

Sauce
4 persons
4 ozsButter
8 ozsBrown sugar
½ ptDouble cream


Pudding:
Cream the butter and sugar until light and fluffy.
Beat in the eggs gradually then fold in the flour.
In a separate bowl pour boiling water over dates and baking soda in liquidiser. When water has been absorbed add dates into creamed mixture. Bake in a hot oven for approx 40 minutes.

Sauce:
Boil all the ingredients together. Pour over baked pudding and brown under a grill before serving. Enjoy!

Answer 3

Sticky Toffee Pudding Cake

INGREDIENTS

1 3/4 cups dates, pitted and chopped
1 teaspoon baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs
1 1/8 cups self-rising flour
3/4 cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 cups boiling water to cover

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

Cream 1/4 cup plus 1 tablespoon of the butter with the white sugar until light. Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8 inch round baking pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.

To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and 1/4 cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.

Answer 4

ENGLISH TOFFEE PUDDING

2 c. powdered sugar
2 tbsp. cocoa
2 eggs, separated
1 3/4 c. vanilla wafer crumbs
1/4 tsp. salt
1/2 c. butter
1 tsp. vanilla
1 c. chopped nuts
Whipping cream
Cream butter. Put in sugar, salt, cocoa, and cream together. Add yolks. Add nuts and vanilla. Beat whites stiff and fold into other mixture. Use 8 x 8 pan. Put crumbs in bottom and pour mixture over top. Sprinkle more crumbs on top. Refrigerate for 24 hours. Serve with whipped cream.
Good luck to you..Hope this helps..