UPSIDE-DOWN STICKY TOFFEE PUDDING
This ooey-gooey good British dessert is best served warm with a generous scoop of maple toffee sauce for an extra dose of sweetness. This recipe comes from TV chef Nora Singley.
Provided by Martha Stewart
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with a rack in the middle. Spray one 8 inch-by-3 inch cake pan with nonstick cooking spray; set aside.
- Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
- Pour 1/2 cup maple toffee sauce into bottom of prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center comes out clean, about 55 minutes.
- Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around edge of cake pan and invert pudding onto serving platter. Immediately pour additional maple toffee sauce over cake; let cool slightly. Serve warm with whipped cream.
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.
STICKY TOFFEE PUDDINGS
Serve this toffee and date pudding with whipped cream for a delightful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Spray 10 (4-oz) custard cups or individual baking dishes (ramekins) with cooking spray. Place on cookie sheet.
- In 2-quart saucepan, heat 3 cups whipping cream, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 14 to 16 minutes, stirring constantly, until thickened and reduced to 3 cups. Pour 1/4 cup of the toffee sauce into each custard cup. In 1-quart saucepan, heat dates and water to boiling over medium-high heat. Remove from heat; stir in baking soda. Let stand 5 minutes.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla, beating just until blended. On low speed, beat in flour and salt alternately with date mixture until smooth. Spoon 3 to 4 tablespoons batter over toffee sauce in each cup (do not spread).
- Bake 18 to 20 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes. Serve warm with whipped cream and remaining toffee sauce.
Nutrition Facts : Calories 550, Carbohydrate 62 g, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 200 mg
UPSIDE-DOWN DATE PUDDING
This sweet and tasty dessert came from a cookbook put out by Dorothy Mengering, mother of Late Night talk show host David Letterman.
Provided by loof751
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
- Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
- In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
- In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
- Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
- Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.
Nutrition Facts : Calories 211.4, Fat 2.7, SaturatedFat 1.5, Cholesterol 18.9, Sodium 179.4, Carbohydrate 46.6, Fiber 1.6, Sugar 35.5, Protein 2
UPSIDE DOWN STICKY TOFFEE PUDDING RECIPE - (4/5)
Provided by LDenvir
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with a rack in the middle. Spray one 8 inch-by-3 inch cake pan with nonstick cooking spray; set aside. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside. In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cloves. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined. Pour 1/2 cup maple toffee sauce into bottom of prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center comes out clean, about 55 minutes. Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around edge of cake pan and invert pudding onto serving platter. Immediately pour additional maple toffee sauce over cake; let cool slightly. Serve warm with whipped cream.
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