Sticky Date Pudding With Toffee Sauce Recipe 465

Steps:

• Remove pits from dates and finely chop them into small pieces. Transfer to a bowl and pour boiling water over. Allow them to stand for about 30 minutes until cool, then mash roughly with a fork and stir in the vanilla bean paste. Butter and flour eight 8x7-centimeter mini pudding moulds and set them aside. Preheat oven to 356°F. Mix flour and bicarbonate of soda in a dry bowl. In a large mixing bowl, beat butter and sugar together for a few minutes until slightly creamy (mixture will be grainy from the sugar). Beat eggs in a separate bowl and add them into the butter-sugar mixture a little at a time, beating well between additions. Next, beat in the black treacle, then gently fold in one-third of the flour and half of the milk with a spatula. Repeat until all the flour and milk is used. Be careful not to over-mix. Gently stir in the dates. You will achieve a soft and thick batter. Divide batter between the moulds, leaving a gap from the rim to allow space for the puddings to rise. Bake for 20 to 25 minutes until risen and a skewer inserted into the centre comes out clean. While the puddings are baking, make toffee sauce. Combine sugar, butter and half the cream in a saucepan over medium heat. Bring to a boil, stirring regularly until the sugar has dissolved. Stir in the black treacle, turn up the heat slightly and allow the mixture to bubble away for 2-3 minutes until it is a rich toffee color, stirring occasionally to make sure it doesn't burn. Remove from heat and stir in the rest of the cream. When the puddings are ready, remove them from the oven and leave aside until cool enough to touch. Trim off excess and run a palette knife along the insides of the tins to loosen them. To serve, drizzle the toffee sauce over the puddings or soak them in the sauce overnight for stickier puddings. Spoil yourself further with an indulgent scoop of ice cream and a tuile wheel! Dig in!

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 small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

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.

Steps:

• Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
• In saucepan, bring water, dates and baking soda to boil; let cool.
• In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
• Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
• While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
• Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
• To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
• Canadian Living Magazine: March 2007.

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 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.
• For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
• In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
• In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.
• Pour the mix into the prepared baking pan and sit the pan in the water bath. Bake for 20 minutes, then reduce to oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.
• For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream and, if using the vanilla and rum, simmer for 5 minutes until thickened slightly, stirring just to incorporate.
• Serve the pudding warm with warm toffee sauce and vanilla ice cream. The pudding can be made ahead and kept refrigerated until needed. It can be reheated by steamer, or lightly microwaved before serving.