can any one give me a good recipe for the perfect sticky toffee pudding?

Answer 1

Ingredients
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.

Answer 2

Sticky Toffee Pudding
8oz caster sugar
8oz self-raising flour
8oz butter
3 eggs
1 teaspoon vanilla essence
8oz butterscotch sauce (see below)

Sauce
1 block butter
1 capful whisky
3 heaped tablespoons treacle
4 heaped tablespoons golden syrup
75 gr double cream


Serves: 8 People

Prepare the sauce first, melting the butter over a gentle heat and adding the whiskey, treacle and golden syrup. Mix until all the ingredients are well combined, remove from heat and stir in the cream. For the pudding itself, combine the sugar and butter in a bowl and add the three eggs. Fold the flour in a little at a time. Add the vanilla essence and just under half of the butterscotch sauce. Mix well and pour the mixture into a suitably sized cake tin, preferably a loaf shaped tin. Cook at 190 degrees for approximately 20 minutes. Turn out onto baking rack to cool. Cut a slice of the sponge and pour over a generous helping of the warmed butterscotch sauce. Serve with vanilla ice cream.

Answer 3

Ingredients
115 (4 oz) Gram Toasted walnuts, chopped
175 (6 oz) Gram Butter, softened
175 (6 oz) Gram Soft brown sugar
4 Tablespoon Double cream
2 Tablespoon Lemon juice
2 Eggs
115 (4 oz) Gram Self raising flour

Method
Grease a 900 ml (2 pint) pudding basin and add half the nuts. Heat 50g (2 oz) of the butter with 50g (2 oz) of the sugar, the cream and 1 tablespoon lemon juice in a small pan, stirring until smooth. Pour half into the pudding basin, then swirl to coat it a little way up the sides.

Beat the remaining butter and sugar until fluffy, then gradually beat in the eggs. Fold in the flour and the remaining nuts and lemon juice and spoon into the basin. Cover the basin with greaseproof paper with a pleat folded in the centre, then tie securely with string.

Steam the pudding for about 1 1/4 hours, until set in the centre. Just before serving, gently warm the remaining sauce. Unmould the pudding on to a warm plate and pour over the warm sauce.

Answer 4

Sticky Toffee Pudding

This delightful toffee pudding can be found on the menus of many fine restaurants throughout the Lake District. The recipe is easy to make. Be sure to serve it warm out of the oven.

Ingredients:

unsalted butter for baking dish

1 cup and 1 tablespoon all purpose flour

1 teasoon baking powder

3/4 cup pitted dates

7 tablespoons unsalted butter

3/4 cup sugar

1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cup boiling water
5 tablespoons brown sugar, packed
2 tablespoons heavy cream

whipped cream for topping

Directions:

Heat the oven to 350° F. Butter an 8x6" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top bubbly, about 1 minute.

Serve warm with whipped cream.

Answer 5

http://www.grouprecipes.com/14662/sticky-toffee-pudding.html

enjoy