Sticky Date Nut Pudding Dessert With Caramel Or Toffee Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
• Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
• Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
• Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
• Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
• Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
• When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
• Serve with vanilla ice cream or whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
• Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
• Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
• When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
• To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Steps:

• Preheat oven to 180oC.
• Grease and line the base of 23cm deep round cake tin.
• Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
• Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
• Coarsley mash with a potato masher.
• Cream together the butter, sugar and 1 egg.
• Beat in the remaining eggs one at a time.
• Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
• Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
• Cover with foil if over browning during cooking.
• Leave to stand for 5 minutes before turning out onto a serving plate.
• To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
• Simmer uncovered, for about 3 minutes, or until thickened slightly.
• Brush some sauce over the top and sides of the pudding until well glazed.
• Serve immediately with the sauce and a dollop of cream.

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:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

Steps:

• Make sauce:
• Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
• Make cake:
• Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
• Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
• Cut cake into slices; drizzle caramel sauce over each slice.

Steps:

• Butter or oil a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
• Put the dates in a heatproof bowl. In a small pan, bring the rum and 300ml water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 mins. Heat the oven to 190C/170C fan/gas 5.
• Put the suet and sugar in a large bowl and stir to combine. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mixed spice, then sift in the flour and bicarb, folding these into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
• Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 mins, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
• Meanwhile, to make the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 mins until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
• Once the pudding is cooked, remove from the oven and leave to stand for 5 mins. Cut into squares and serve warm, topped with the hot coconut caramel and sprinkled with toasted coconut flakes.

Steps:

• Pre-heat oven to 350°F.
• Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
• In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
• Combine the cake batter with date mixture and mix well.
• Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
• Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
• For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
• For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
• Cut the cooled cake into very small square pieces.
• In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!