Date Pudding With Toffee Sauce Sticky Toffee Pudding Recipes

Steps:

• Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
• Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
• Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
• Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

Steps:

• Make pudding:
• Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
• Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
• While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
• Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
• Make sauce while pudding is cooling:
• In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
• Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

Steps:

• For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
• In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
• On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
• For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
• Cut pudding into squares and serve warm with sauce.

Steps:

• Preheat oven to 180*C/375*F.
• Combine dates and baking soda in a heatproof bowl.
• Pour over 250ml of boiling water.
• Set dates aside till room temperature.
• Cream together butter and sugar in a large bowl till pale.
• Add eggs one at a time, beating until smooth.
• Fold in flour then stir in date mixture, including the water.
• Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
• To make sauce, combine all ingredients over low heat, stirring until butter has melted.
• Simmer for 5 minutes.
• Serve hot!

Steps:

• Preheat oven to 180˚C. Grease the sides of a 25cm cake tin and line the base with baking paper. Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes. Remove from the heat and mash with a potato masher to break up the dates. Stir in chopped butter and mix until butter is melted. Mix in sugar and eggs then fold in flour, vanilla and ginger. Arrange pear slices in a concentric circle around the base of the tin, placing a few slices in the centre. Pour batter over the top and smooth evenly to fully cover the pears. Bake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper. Serve with warm Wicked Toffee Sauce. This dessert keeps well for a day or two and can be frozen. Thaw and serve warm - heat it in the oven for 10 minutes or microwave it for 2-3 minutes. Wicked Toffee Sauce Place ½ cup water in a saucepan. Add 2 cups caster sugar and place over a medium heat until the sugar dissolves and comes to the boil, swirling the pot now and then. Boil without stirring until mixture turns a golden caramel colour - approximately 8-10 minutes. (Do not be tempted to stir the mixture as this could cause it to crystallise. To prevent it from crystallising, you can run a wet brush around the sides of the pot, allowing the excess water to run into the sugar mixture.) Remove from heat, add 2 cups cream and 2 tsp vanilla extract and stir until smooth. Leftover sauce can be stored in the fridge and reheated. Makes 3 cups.