Indulge in a delectable journey with our collection of sticky toffee pudding recipes, a classic dessert that tantalizes taste buds with its moist, spongy texture and luscious toffee sauce. From traditional to unique variations, discover an array of flavors that will elevate your dessert repertoire. Dive into the indulgent Sticky Toffee Pudding with Dates, where the richness of dates complements the toffee sauce, creating a symphony of sweet and sticky flavors. For a boozy twist, try our Sticky Toffee Pudding with Guinness, where the stout adds a delightful depth and complexity that pairs perfectly with the toffee sauce. Experience a taste of nostalgia with our Granny's Sticky Toffee Pudding, a beloved family recipe that embodies the essence of this classic dessert. Gluten-free enthusiasts will delight in our Gluten-Free Sticky Toffee Pudding, a delectable rendition that caters to dietary restrictions without compromising taste and texture. Embrace the simplicity of our Easy Sticky Toffee Pudding, a straightforward recipe that yields moist, flavorful results without any fuss. No matter your preferences, our collection offers a sticky toffee pudding recipe for every occasion, promising an unforgettable dessert experience.
Here are our top 3 tried and tested recipes!
INDIVIDUAL STICKY TOFFEE PUDDINGS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
- In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
- With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
- Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.
PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that's broiled until bubbling, and, well, sticky. Don't skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
- Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
- Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
- Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
- Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
- Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
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
Tips:
- Use ripe bananas: Overripe bananas add a rich flavor and moist texture to the pudding. If you don't have ripe bananas, you can ripen them quickly by baking them in their skins at 350°F for 15-20 minutes.
- Don't overmix the batter: Overmixing the batter can result in a tough and dense pudding. Mix just until the ingredients are well combined.
- Use a greased baking dish: Greasing the baking dish will help prevent the pudding from sticking. You can also use a nonstick baking dish if you have one.
- Bake the pudding in a water bath: Baking the pudding in a water bath helps to create a moist and evenly cooked pudding. If you don't have a water bath, you can place the baking dish in a larger baking dish filled with hot water.
- Let the pudding cool completely before serving: The pudding will need to cool completely before serving, or it will be too runny. You can refrigerate the pudding for at least 2 hours, or overnight, before serving.
Conclusion:
Sticky toffee pudding is a classic British dessert that is loved by people of all ages. It is a moist and flavorful pudding that is topped with a rich toffee sauce. This recipe is easy to follow and results in a delicious and impressive dessert. Whether you are a beginner or an experienced baker, you will be able to make this recipe successfully. So next time you are looking for a special dessert to serve your family and friends, give this sticky toffee pudding recipe a try. You won't be disappointed!
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