Sticky Toffee Pudding With Dates And Candied Ginger Recipes

Steps:

• 1. Preheat the oven to 350F. Butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.) 2. Make the toffee sauce by bringing the cream, sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar. 3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving. 4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using. Set aside, but keep it slightly warm. 5. Sift together the flour, baking powder, and salt. 6. In the bowl of a standing electric mixer, beat the butter and sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don't be alarmed if the mixture looks a bit curdled.) 7. Stir in half the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don't overbeat the batter. 8. Remove the soufflé dish from the freezer and scrape in the batter. Bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. 9. Remove the pudding from the oven, and let cool slightly before serving. Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are also good accompaniments. Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.

Steps:

• For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

Steps:

• For the pudding: Preheat the oven to 330 degrees F. Bring 400 grams (14 1/8 ounces) water to a boil and pour over the dates. Let sit for 2 minutes, then add the baking soda. Blend the date mixture in a food processor, leaving some chunks.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and butter until soft. Add the eggs one at a time, scraping down the sides of the bowl between additions. Add the flour and baking powder, and mix until combined. Add the date mixture to the batter and mix until combined.
• Fill the mold three-quarters full. Cover with oven-safe plastic wrap. Place the mold in a water bath filled halfway up the sides of the pudding. Bake until golden brown, 15 to 30 minutes.
• For the sauce: In a saucepot, combine the brown sugar, cream, butter, bourbon and vanilla seeds. Bring to a boil, then reduce the heat to a simmer; cook until the sugar dissolves. Keep warm until ready to serve.
• Pour the warm sauce over the pudding and serve.

Steps:

• In a small saucepan, combine dates and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool. Pour into a blender; cover and process until smooth., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt, ginger, cinnamon and baking soda; gradually add to creamed mixture. Stir in date mixture, orange zest and vanilla., Fill six greased 4-in. fluted tube pans two-thirds full. Bake at 375° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack., Meanwhile, in a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. To serve, invert puddings onto dessert plates. Serve warm with sauce and ice cream or whipped cream.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
• For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.

Steps:

• Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
• Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
• Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
• Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
• In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
• Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.