Best 2 Gary Rhodes Sticky Toffee Pudding Recipes

GARY RHODES - STICKY TOFFEE PUDDING

Gary Rhodes - Sticky Toffee Pudding image

Gary Rhodes Recipe: "This is a good old English pudding which is made all over the country. I think this recipe originated with Francis Coulson of Sharrow Bay in Ullswater, and it works better than any of the other recipes I have tried. The best dates to use are Medjool, which come from India. They are plump and meaty with almost a molasses taste".

Provided by - Carla -

Categories Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup dates, stoned and chopped
1 1/4 cups water
1 teaspoon baking soda
4 tablespoons unsalted butter
3/4 cup sugar
2 eggs, beaten
1 1/3 cups self-raising flour
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
1/3 cup brown sugar
2 teaspoons molasses or 2 teaspoons dark corn syrup

Steps:

Preheat the oven to 350°F and grease an 11x7 inch baking dish.
Boil the dates in the water for about 5 minutes until soft, then add the baking soda.
Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch.
To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil.
Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.

STICKY TOFFEE PUDDING

Sticky Toffee Pudding image

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

Ingredients

1 cup dates, pitted and chopped
1 cup boiling water
3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup plus 1 teaspoon Demerara sugar
1/3 cup plus 1 teaspoon dark brown sugar
2 eggs
3/4 cup plus 2 tablespoons flour
1 teaspoon vanilla extract
5 tablespoons butter
1 cup cream
6 tablespoons dark brown sugar
1/8 teaspoon fine sea salt
3 tablespoons butter
1 1/4 cup cream, plus more for serving, if you like
3 tablespoons dark brown sugar
1/8 teaspoon fine sea salt

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.

Tips:

Make sure all ingredients are at room temperature before beginning. This will help ensure that the batter mixes smoothly and evenly.
Use a high-quality sticky toffee pudding mix. This will make a big difference in the flavor and texture of the finished pudding.
Don't overmix the batter. Overmixing can make the pudding tough.
Bake the pudding in a greased and floured 9x13 inch pan. This will help prevent the pudding from sticking.
Poke holes in the surface of the pudding before pouring on the toffee sauce. This will help the sauce soak into the pudding.
Serve the pudding warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Gary Rhodes' sticky toffee pudding is a delicious and classic dessert that is perfect for any occasion. With its rich and flavorful toffee sauce, this pudding is sure to be a hit with everyone who tries it. Follow these tips to make sure your sticky toffee pudding turns out perfect every time.

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