Sticky Toffee Puddings
Submitted by brianjwood on November 26, 2002 at 12:34 pm

DESCRIPTION
Sticky Toffee Puddings

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Two for the price of one. Enjoy!
Cheers, Brian
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Title: Sticky Toffee Pudding With Warm Toffee Sauce
Categories: Desserts
Yield: 15 Servings

Toffee sauce
3 c Whiping cream
2 t Molasses
2 1/4 c brown sugar,Packed
Pudding
1 c Date pieces (coated
With oat flour preferred)
1 c Water
1 c Plus
2 T Unbleached all
Purpose flour
1 t Baking powder
1/2 t Salt
4 T Soft butter,Unsalted
3/4 c Granulated sugar
2 lg Eggs
1 t Vanilla extract
1 t Baking soda
1 1/2 c Cold heavy whipping
Cream (unwhipped)
For serving

COOK THE TOFFEE SAUCE: stir the cream, molasses and brown sugar
together in a large saucepan. heat over medium heat, stirring, until the brown sugar is dissolved. simmer gently, uncovered, for 30 minutes. the sauce will reduce slightly.

PREPARE THE PUDDING: postition an oven rack in the middle of the oven. preheat the oven to 350 degrees. butter the loaf pan of your choice. line the bottom of the pan with wax paper and butter the paper. put the dates and water in a medium saucepan and bring to a boil. remove from the heat and set aside to cool while you prepare the pudding. sift flour and salt together and set aside. put the butter in a large bowl of an electric mixer. add the garanulated sugar and beat at medium speed until the mixture lightens in color and looks fluffy, about 1 minute. add the eggs and vanilla and beat until smooth, about
30 seconds. decreas the speed of the mixer to low and ;mix in the flour mixture just until flour is incorporated. press any lumps out of the baking powder and gently stir it into the date mixture. mix the dates and any liquid into the cake batter.
pour the batter into the prepared loaf pan and bake 35 minutes. gently touch the cake; it should feel firm. if the cake is not firm, bake another 5 minutes. reduce the oven heat to 250 and pour 3/4 of a cup of the warm toffee sauce over the top of the cake and bake another 25 minutes. the cake will sink slightly in the middle. remove the cake from the oven and let the cake cool in the pan.
TO SERVE: slice, pour warm toffee sauce over the top and then pour a bit of heavy cream over top of that.

DEEEE-LICIOUS!

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Title: Sticky Toffee Puddings With Pecan Toffee Sauc
Categories: British,Puddings,Desserts
Yield: 8 Servings

PUDDING
3 oz Butter
5 oz Caster sugar
2 Eggs
6 oz Self Rising flour
6 oz Dates
6 oz water,Boiling
2 t Coffee essence
1/2 t Vanilla essence
3/4 t Bicarb of soda
Sauce
6 oz Soft brown sugar
4 oz Butter
6 T Double cream
1 oz pecan nuts,Chopped

to serve chilled cream

8- 6oz pudding basins oiled placed on swissroll tin

gas 4 ,350f, 180c.

chop dates into a bowl pour on the boiling water add vanilla, coffee essence, and bicarb, put to one side. in a large bowl cream butter,sugar, until light and fluffy add the eggs slowly lightly fold in the flour next fold in the date mix including the liquid - be warned - it will look very sloppy divide the mixture between the pudding basins cook for 25 mins remove from oven leave for 5 mins remove from the tins.to make the sauce combine all sauce ingredients in a saucepan heat until sugar has dissolved pour sauce over puddings place under grill for
about 8 mins tops will be slightly crunchy and the sauce will be hot and bubbling serve the single cream gosh I am now ready to eat them, make a big batch and freeze some of another day

I recommend delia's christmas book I have made some very yummy
desserts from her books:} Cheryl English Email>>
cheryl@keng.demon.co.uk

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yet another.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: The Undy Arms Hotel Sticky Toffee Pudding
Categories: Desserts
Yield: 12 Servings

----- PUDDING ========================
1/2 c Butter
2 c Berry sugar
2 Eggs
3 c Flour
8 oz Dates
1 t Baking soda
2 c water,Boiling
----- SAUCE ==========================
1 c Butter
2 3/4 c Brown sugar
1 pt Whipping cream

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.

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.

Recipe collected by Bernie Jurasek from the Undy Arms Hotel in
Scotland and shared with Pat Busst circa 1986. Typed by Jack Busst,
Calgary, Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73

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