STICKY TOFFEE SCONES
Scrumptious tea time treat, sticky toffee date scones topped with clotted cream or mascarpone and a good cherry jam, from Simon Rimmer.
Provided by lindseylcw
Categories Scones
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, sugar and baking powder together in a bowl.
- rub in the butter and then mix in th egg.
- pour in the milk and mix to form a dough.
- place the dates, bicarb of soda and water in a saucepan.
- over a low heat, cook gently until the dates soften and break down. Cool.
- Preheat the oven to 200C 400°F.
- fold the gooey dates into the scone dough.
- roll the dough out onto a floured board to 1 inch thickness and cut with round cutter.
- place round onto baking sheet and place in oven. bake for 10 minutes.
Nutrition Facts : Calories 346.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 58.3, Sodium 368.9, Carbohydrate 58.8, Fiber 2.6, Sugar 19.9, Protein 7.2
CHOCOLATE CHIP-TOFFEE SCONES
Categories Bread Chocolate Dairy Nut Breakfast Brunch Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms. about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
- Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
STICKY TOFFEE PUDDING
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
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.
ULTIMATE STICKY TOFFEE PUDDING
One of our most requested recipes - puddings don't get any better than this
Provided by Angela Nilsen
Categories Buffet, Dessert, Dinner, Supper, Treat
Time 1h25m
Yield Makes 7 little puddings
Number Of Ingredients 15
Steps:
- Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
- Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
- Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
- While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
- Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
- Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
- Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
- Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
- Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the double cream.
- Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
- You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
- Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
- When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.
Nutrition Facts : Calories 697 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
ENGLISH TOFFEE SCONES
Make and share this English Toffee Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F degrees.
- Combine flour, sugar, baking soda, and baking powder.
- Cut in butter.
- Add buttermilk, egg, and vanilla.
- Mix in toffee chips.
- With floured hands, form dough into a ball and spread it out into an 8-inch diameter circle onto an ungreased cookie sheet.
- Cut into wedges.
- Sprinkle excess flour, toffee chip mixture with a tablespoon or so of brown sugar onto the top.
- Bake for about 15 minutes.
Nutrition Facts : Calories 239.2, Fat 9.7, SaturatedFat 5.8, Cholesterol 46.8, Sodium 173.3, Carbohydrate 33.2, Fiber 0.8, Sugar 9.2, Protein 4.6
More about "sticky toffee scones recipes"
TOFFEE SCONES RECIPE - THE GUNNY SACK
From thegunnysack.com
4.5/5 (6)
- Mix in half 'n half, egg, cream cheese, vanilla and toffee bits with a fork until mixture comes together. Gently gather dough into a large lump.
STICKY TOFFEE SCONES – LUCY'S FRIENDLY FOODS
From lucysfriendlyfoods.com
Estimated Reading Time 2 mins
EASY TRADITIONAL BRITISH STICKY TOFFEE PUDDING CAKES
From scotchandscones.com
BANANA SCONES WITH TOFFEE BITS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
MASTER SCONES RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
From sallysbakingaddiction.com
PERFECT ENGLISH STICKY TOFFEE PUDDING | LOVEFOODIES
From lovefoodies.com
TOFFEE SCONES - AN EASY HOW-TO RECIPE - TEAS THE SEASON
From teastheseason3.com
5/5 (7)Estimated Reading Time 5 minsCategory Afternoon TeaTotal Time 30 mins
STICKY TOFFEE PUDDING-HEAVEN ON A PLATE! - CHRISTINA'S CUCINA
From christinascucina.com
QUICK AND EASY ENGLISH TOFFEE SAUCE (GLUTEN-FREE) - SCOTCH
From scotchandscones.com
ROYAL RECIPES: SCONES, PANCAKES, STICKY TOFFEE PUDDING AND MORE …
From tatlerasia.com
STICKY TOFFEE PUDDING - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
BANANA ENGLISH TOFFEE SCONES WITH STICKY TOFFEE GLAZE FOR WILL
From diaryofamadhausfrau.com
STICKY TOFFEE APPLE SCONES - CAKE-ANGELS.CO.UK
From cake-angels.co.uk
TOFFEE-BUTTERSCOTCH SCONES - NEVER NOT HUNGRY
From nevernothungry.com
STICKY TOFFEE CUPCAKES (BUN CAKES) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
CHOCOLATE CHIP AND TOFFEE CREAM SCONES | YOUR HOMEBASED MOM
From yourhomebasedmom.com
You'll also love