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#1 Sun 25 Mar 07 7:10pm

En

Member
Occupation Educator
From Maldives
Member since Tue 20 Mar 07

Sticky toffee pud

Years ago, I had the yummiest sticky toffee pudding in Scotland. Rich dark cake, sweet sticky caramelly sauce, and lots of whipped cream on top. Yum!!!

I've tried several recipes since then, but havent managed to recreate the taste. Anyone got any good recipes for sticky toffee pud?

En

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#2 Mon 26 Mar 07 10:38am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Sticky toffee pud

Little Sticky Toffee Puddings with Pecan Toffee Sauce
By Delia Smith

Serves 8

Ingredients
6 oz (175 g) stoned dates, chopped


½ teaspoon vanilla extract


2 teaspoons coffee essence


¾ level teaspoon bicarbonate of soda


3 oz (75 g) butter, at room temperature


5 oz (150 g) caster sugar


2 large eggs, beaten


6 oz (175 g) self-raising flour, sifted


For the sauce:

1 oz (25 g) pecan nuts, chopped


6 oz (175 g) soft brown sugar


4 oz (110 g) butter


6 tablespoons double cream


To serve:

chilled pouring cream


Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly oiled with groundnut oil, a Swiss-roll tin, and a baking sheet.



Serves 8

Ingredients
6 oz (175 g) stoned dates, chopped


½ teaspoon vanilla extract


2 teaspoons coffee essence


¾ level teaspoon bicarbonate of soda


3 oz (75 g) butter, at room temperature


5 oz (150 g) caster sugar


2 large eggs, beaten


6 oz (175 g) self-raising flour, sifted


For the sauce:

1 oz (25 g) pecan nuts, chopped


6 oz (175 g) soft brown sugar


4 oz (110 g) butter


6 tablespoons double cream


To serve:

chilled pouring cream


Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly oiled with groundnut oil, a Swiss-roll tin, and a baking sheet.


Begin by putting the chopped dates in a bowl and pouring 6 fl oz (175 ml) boiling water over them. Then add the vanilla extract, coffee essence and bicarbonate of soda and leave on one side. Next, in a large mixing bowl, cream the butter and sugar together, beating (preferably with an electric hand whisk) until the mixture is pale, light and fluffy. Now gradually add the beaten eggs, a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid). You'll probably think at this stage that you've done something wrong, because the mixture will look very sloppy, but don't worry: that is perfectly correct and the slackness of the mixture is what makes the puddings so light. Now divide the mixture equally among the eight containers, place them on a baking tray and bake in the centre of the oven for 25 minutes.

When they're cooked, leave them to cool for 5 minutes, then, using a cloth to protect your hands, slide a small palette knife around each pudding and turn it out. If they have risen too much you may have to slice a little off the tops so that they can sit evenly on the plate. Now place the puddings on a shallow, Swiss-roll tin. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.

To serve the puddings: pre-heat the grill to its highest setting, and pour the sauce evenly over the puddings. Place the tin under the grill, so the tops of the puddings are about 5 inches (13 cm) from the heat (knock off any nuts on the top to prevent them browning) and let them heat through for about 8 minutes. What will happen is the tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream – and sit back to watch the looks of ecstasy on the faces of your guests.

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#3 Tue 03 Apr 07 9:08am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Sticky toffee pud

Sticky Toffee Pudding

Pudding

1/2  cup butter 
2  cups confectioners' sugar 
2  eggs 
3  cups flour 
8  ounces dates (pitted and cut into pieces) 
1  teaspoon baking soda 
2  cups boiling water 
Sauce
1  cup butter 
2 3/4  cups brown sugar 
1  pint whipping cream 

For the Pudding:.

Cream butter and sugar until white and fluffy.
Beat in eggs gradually.
Fold in flour.
In a separate bowl pour the boiling water over the dates and soda.
When water is absorbed add other ingredients and cream mixture.
Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.

For the Sauce:.

Mix all ingredients and bring to a boil.
Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
Brown under grill before serving.
Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
Top with whipped cream.

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