Best recipe for Sticky Toffee Pudding please!?

Answer 1

How ironic..I just stumbled on a recipe site a few days ago with an incredble sounding recipe for Sticky Toffee Pudding. I'll go get it. I also had the original recipe from the place that invented it in the UK, but can't find that bookmark, and I remember this sounded the closest. BTW the other recipe is definately not the real one, as it has dates in it for sure.

DANG couldn't find it then I remembered I did more than bookmark it, I saved it to Mastercook cause I really wanted to try it. So here is that one, and I'll put a few links for other varieties that I've saved as I've wanted to make this. They are SOO yummy! I really hope it's ok that I posted that recipe here.

If you try it before I do please let me know how it is! And if you want other great sounding recipes check out that site...they have some that sound awesome and they are just tons of fun to read too!

http://mysisterskitchen.wordpress.com/2006/12/04/sticky-toffee-pudding/#more-459

1 cup boiling water
3/4 cup dates, pitted and chopped
1 tsp baking soda
1/4 cup butter
3/4 cup sugar
1 egg
1 cup flour
1 tsp baking powder
1 tsp vanilla extract
Toffee Sauce:
1/4 cup butter
1/3 cup brown sugar
2 tbsp cream

1. Set oven to 350 degrees. Pour the boiling water over the dates and baking soda, and leave to stand. In a bowl, cream the butter and sugar together until the mixture is pale in color. Gradually stir in the egg, flour and baking powder. Stir in the dates with the liquid, stir in the vanilla. Pour batter into a greased loaf pan and bake about 40 minutes until risen and firm to touch. (can also fill 25 miniature cupcake size pan but bake a shorter time)

2. For the sauce: In a saucepan, combine butter, brown sugar and cream. Boil for two minutes(or until grainyness disappears) and pour over warm puddings. Serves 6 to 8 unless you use miniature cupcakes. Top with vanilla gelato or ice cream, or whipping cream.

Or check out the ones that were my finalists to try until I found the one I posted;

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3307/Recipe.cfm

http://www.oprah.com/foodhome/food/recipes/food_200503_pudding.jhtml

http://nymag.com/restaurants/articles/recipes/stickytoffeepudding.htm

Answer 2

225g (8oz) Treacle or Golden Syrup
110g (4oz) Butter or Margarine
110g (4oz) Brown Sugar
3 Slices Bread, half an inch thick
Milk

Put treacle, butter and sugar into a pan.
Stir over gentle heat until melted, then bring to the boil.
Remove crusts from the bread and cut into two-inch squares.
Soak these in milk and then fry them in the toffee for about five minutes.
Place in to a warmed dish, pouring over any remaining toffee.
Serve with whipped cream

Answer 3

This is delicious....I looked and looked for a recipe after having sticky date pudding in Australia...

Good Luck!

http://www.recipezaar.com/113993

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
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 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

or Sticky toffee pudding with tamarind and toffee sauce
For the sticky toffee pudding
3 tbsp soft brown sugar
125g/4½oz unsalted butter, plus extra for greasing
100g/3½oz self-raising flour, plus extra for dusting
1 free-range egg
1 tbsp honey
1 tsp tamarind paste
1 tsp baking powder
For the toffee sauce
125ml/4fl oz double cream
2 tbsp soft brown sugar
75g/3oz butter

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Butter and flour two dariole moulds.
3. For the puddings, blend the sugar and butter together until well mixed, then stir in all the other pudding ingredients. Pour the mixture into the dariole moulds and cook in the oven for 10 minutes.
4. To make the toffee sauce, put the double cream, brown sugar and butter into a small saucepan and cook gently over a low heat until the sugar has melted and all the ingredients have combined.
5. To serve, turn the sticky toffee puddings out of the dariole moulds and pour the toffee sauce over the top