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Sticky toffee pudding without dates recipe

Sticky toffee pudding without dates recipe


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  • Dessert
  • Puddings
  • Sticky toffee pudding

A warm, moist and lovely sticky toffee pudding without dates, which is especially welcome on a cold winter's day!

1662 people made this

IngredientsServes: 6

  • 190g plain flour
  • 1 1/2 teaspoons baking powder
  • 120g soft brown sugar
  • 1 pinch salt
  • 120ml milk
  • 2 eggs
  • 6 tablespoons melted butter or margarine
  • 2 teaspoons vanilla extract
  • Toffee sauce
  • 120g butter or margarine
  • 200g soft brown sugar
  • 250ml double cream

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 170 C / Gas 3.
  2. In a large bowl sift together the flour, salt and baking powder. Add the sugar and mix well.
  3. In another bowl add the milk, eggs, vanilla and melted butter. Whisk together until a light frothy foam forms on top.
  4. Add the milk mixture to the flour and mix together until smooth.
  5. Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top; start checking after 20 minutes.
  6. For the sauce, add the butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 minutes before serving with pudding.

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Reviews & ratingsAverage global rating:(73)

Reviews in English (71)

Halfway through making this pudding I noticed the earlier review and my heart sunk. Since I was, as I said, halfway through I continued - thank goodness! The recipe (as far as I could see) has no specific pan size for the cake, so I used a medium sized porcelain bread form. The cake rose perfectly, it took about 30 mins - the toffee sauce bubbled over - it needs a large saucepan - I had 6 people for lunch and the whole lot went! It really was very good. I will be making this again.-26 Jan 2012

Wow! What an amazing pudding. Have never made anything like this before, followed the recipe exactly and it was perfect. Makes six large portions with lots of delicious toffee sauce.-24 Feb 2013

Was desperate for some sticky toffee pudding, but i didn't have any dates, then i came across this recipe. I was a bit concerned about trying it out because a previous reviewer didn't have anything good to say about it! Tasted bad, looked bad, doughy, etc etc. Well, i was pleasantly surprised! It wasn't flat and doughy at all, it was well risen and a lovely golden colour that didn't look at all bad! And tasted scrummy. Go on give it a try! Quick sticky toffee pudding fix if you are out of dates!-21 Jul 2012


OH CRUMBS !

The other weekend I was feeling the need to bake something. Not just any old thing but something really indulgent and wicked. The post Christmas abstinence from baking and sweet stuff had caught up with me and I was having serious withdrawal symptoms.

However, I couldn’t be bothered to drag myself to the shops in the horrid weather – we were out walking our dog Lulu when I announced my urge to Nick and there was a bitterly cold wind stinging our faces. Thinking about what we had in our cupboards at home that I could use, I mentioned sticky toffee pudding, something I have never actually made before, and Nick’s eyes lit up. He often orders it when we go for a meal out so I knew he would be pleased. I then said “I think we have a pack of chopped dates somewhere” and he looked rather less pleased. He doesn’t like dates, apparently. Something else I hadn’t known about him for the last twenty years!

Now I’m pretty sure that most sticky toffee puddings do contain dates but he assured me that the one he normally gets at our favourite restaurant absolutely doesn’t. Hmmm……. Maybe the dates are so squidgy that he doesn’t realise they’re there. Anyway, I found myself consulting my cookbooks and eventually the internet for a recipe for a dateless sticky toffee pudding and found this one on the allrecipes website.

I followed the recipe exactly – it wasn’t difficult – and ended up with a nice sponge over which was poured a lovely toffee sauce. The sauce was delicious but overall the pudding was just ok. Not sticky enough for either of us and disappointing having read some of the reviews of the recipe.

Then I read further down the reviews and spotted that someone else had found a similar recipe in a blog here but with an interesting difference.

Instead of serving the sauce with the pudding, on removing the sponge from the oven you had to prick it all over, smother it with the sauce rather like a lemon drizzle cake, and let it seep into the cake.

Now this was much more like it! What a transformation from the rather dull to the incredibly wicked and indulgent! It was very, very sweet but totally gorgeous and I will most definitely be making it again – but not too soon………

Ingredients

For the sponge

120g dark soft brown sugar

For the sauce

200g dark soft brown sugar

Preheat the oven to 170°C / 150° fan. Butter a suitable baking tin or dish, approx 21 x 18 cm.

Sift the flour, salt and baking powder into a large bowl. Add the sugar and mix well.

In another bowl whisk together the milk, eggs, vanilla and melted butter, until a light frothy foam appears on top.

Add the liquid to the flour mixture and mix together until smooth and well blended.

Pour into the baking dish and bake for 20-30 minutes until the the sponge is firm and golden brown.

While the sponge is baking, make the sauce by putting all the ingredients into a large saucepan and heating gently, stirring all the time, until smooth and dark brown. Set aside to cool slightly until the sponge is done.

When the sponge is cooked, remove it from the oven and prick all over with a skewer or fork, going right through to the bottom of the cake. Then pour the toffee sauce over it to allow it to seep into the sponge. There will be plenty of sauce left over to serve separately with the pudding.

Serve warm with the reserved toffee sauce, plus cream or ice cream for that extra indulgence – might as well be hung for a sheep as a lamb as my dear mother used to say !!


1. Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish. OR individual ramekins, (If using ramekins, reduce your cooking time.)

2. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish.

3. Bake for 35–40 minutes or until well risen and springy in the center. If you stab it with a knife and it comes out clean it is also fully baked.

4. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve, pour some sauce over the pudding in the a bowl. Serve with the cream or ice cream.

If serving at a dinner party i would recommend pouring some sauce into a the ramekin and dusting with icing sugar!


How to make the perfect Sticky Toffee Puddings

A guaranteed crowd-pleaser at any dinner table, you just can’t beat a sticky toffee pud, and Sue’s step-by-step recipe makes 8 portions of gooey perfection.

A great friend of Lakeland (she writes lots of our recipes), Sue believes that it’s so important to have well-written recipes that are easy to follow and give great results – without any hassle – just like this one.

Ingredients

For the toffee sauce

  • 120g butter
  • 120g light muscovado sugar
  • 120g golden syrup
  • Pinch of sea salt
  • 100ml double cream

For the sponge

  • 150g Medjool dates
  • 1 tbsp bicarbonate of soda
  • 300ml boiling water
  • 50g butter, plus extra for greasing
  • 150g light muscovado sugar
  • 2 large eggs
  • 2 tbsp black treacle
  • 1 tsp vanilla extract
  • 175g self-raising flour
  • 1 tsp ground mixed spice

Instructions

  1. First of all, make the sticky toffee sauce. Put the butter, muscovado sugar and golden syrup into a heavy-based saucepan and heat gently, stirring often with a wooden spoon until the sugar has dissolved. Take care that the sauce doesn’t boil. Remove the sauce from the heat and let it cool for 5 minutes. Add a pinch of salt, then stir in the double cream.
  2. Remove the stones from the dates, then chop the dates roughly. Put them into a heatproof bowl and sprinkle the bicarbonate of soda over them. Pour over 300ml of boiling water. Leave them to soak for 10 minutes while you make the sponge – this helps to soften them. (If you’re not keen on dates, you could use raisins or sultanas instead.)
  3. You’ll need 8 small pudding basins or ramekins with a 200ml capacity. Grease them all with a little butter. Pour half the toffee sauce into the bases of the basins or ramekins, then transfer them to the freezer while you make the sponge. The reason for chilling the sauce like this is to help to keep a separate layer at the base of the puddings.
  4. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. In a large mixing bowl, beat together the butter and sugar until light and creamy using a hand-held whisk. Beat the eggs together, then whisk them into the mixture a little at a time. Stir in the black treacle and vanilla extract.
  5. Mix the flour and spice together, then sift them into the creamed mixture. Fold them in gently using a large metal spoon. Next, use a hand-held blender to blend half the dates and all their soaking liquid to a puree. Stir this into the creamed mixture with the remaining dates. If you don’t have a hand-held blender, transfer to a regular blender and blend for just a few seconds.
  6. Remove the pudding basins or ramekins from the freezer and place them onto a baking sheet. Spoon the sponge mixture over the sauce. If you are using ceramic dishes, wait a few minutes for the dishes to warm up a little, otherwise they could crack if they are transferred immediately to the hot oven. Bake on the middle shelf of the oven for 25 minutes.
  7. Just before the puddings are cooked, reheat the remaining sauce. Take the puddings from the oven and use a skewer or wooden kebab stick to make a few holes all over the surface. Spoon some of the remaining sauce over the hot puddings and leave for a few moments to soak in. Turn out the puddings and serve with the rest of the sauce poured on top.

Added extras

Sticky Toffee Apple Puddings
Cook thinly sliced apples with a knob of butter until the slices soften and start to caramelize. Add a few pecans, then stir in some of the sticky toffee sauce. Spoon the mixture onto the desserts just before serving – delicious.

Stem Ginger Ice Cream
Vanilla ice cream is perfect with Sticky Toffee Pudding, though a little stem ginger gives added oomph! Simply soften a tub of good-quality vanilla ice cream at room temperature (about 15 minutes), finely chop 2-3 pieces of stem ginger in syrup from a jar (about 20g), then stir through the softened ice cream and re-freeze.

Troubleshooting
Got a query? Let Sue help.

Q I love oodles of sauce with Sticky Toffee Pudding – any ideas?
A This recipe is quite generous, though you could always double the sauce quantity. Keep any that’s spare in the fridge to serve with ice cream (it will need warming first).

Q How can I achieve a really good flavour?
A Easy! Use quality ingredients that are already flavour-packed – real butter, muscovado sugar (either light or dark) and genuine vanilla extract. Now taste the difference!

Q How do I measure syrup accurately?
A Good question! Put your saucepan onto digital scales and zero them, then slowly spoon in the syrup to reach the weight required.

Q If I don’t have any black treacle, could I use golden syrup?
A Yes, though the finished puddings won’t be quite as dark, and will have a slightly different flavour.

Q The recipe makes 8 puddings. Can I freeze some?
A Definitely! They will freeze for up to 3 months. Thaw, then re-heat in the microwave for 30 seconds.


Sticky Toffee Pudding

Break out your Wellies and bumbershoot, it's a drizzly day. When it's nearly time for dinner, what treats can we make to chase away the cold weather blahs and fill us with comfort? Even more important, what can we make for pudding today?

Dash away all thoughts of a box of powdered cocoa and sugar concoction, in Britain "pudding" is how they say "dessert". Before you think I'm telling porkies, I swear by my only chavy I'm speaking the truth. Okay, I'll get off of the British slang glossary website and speak American again. Loosely translated, it says "before you think I'm telling lies, I swear by my only child I'm telling the truth." Your Wellies and bumbershoot? That's your rainboots and your umbrella.

I may kid around about mudboots and my level of mental stability, but I never kid about dessert. On a rainy day, I know you want comfort food. No pickled pepper chocolate truffles, no vanilla bean asparagus shortbread, just good old pudding. In this case, a sticky toffee pudding.

What exactly is a sticky toffee pudding? Well first of all it's a name that's very hard to pronounce without at least a hint of British accent, no matter who you are. The dessert itself is a slightly sweet molasses cake that is soaked in a homemade caramel sauce that creates the "sticky" part of the dish. For some reason, I always used to think that sticky toffee pudding took days to make and tasted of coffee (my former arch-nemesis). When Charlotte our recipe developer was creating and testing this recipe I was pleased to learn it could be made in about half and hour and was a wealth of caramel flavor without a hint of coffee in site. Move over chocolate lava cake, there is a new soft and sweet sensation in town.

Don't Adam and Eve it? (don't believe it?) Come on, let's go make some sticky toffee pudding.

Soak the 1 cup dried dates or figs in the 2/3 cup boiling water as you work on the batter.

You'll see how nicely they soften up and become plump and tender.

In the bowl of your mixer, blend together until light and fluffy:
¼ cup soft butter
1/4 cup brown sugar
3/4 teaspoon salt
1/2 teaspoon baking powder

Add in:
1 large egg
2 tablespoons dark molasses
1 teaspoon vanilla extract

10 points to your house if you know what is wrong with this picture. That's right, always scrape down the bowl after beating! Just look at how much flour would go unincorporated if you didn't scrape it down with a spatula.

Puree the softened dates and water in your food processor of blender.

A word of caution. If you aren't careful with your spatula, you'll end up with it stuck fast to the blades. My dilemma prompted me to send an email out to a few of the guys in the department, promising a warm sticky pudding to anyone would could come and pull the sword from the stone, or at least open the bottom of the blender to free my poor stuck spatula. Public shout out to Frank, who came to my rescue.

After you blend in the puree and the baking soda, scoop the batter into 6 mini silicone baking pans, or 6 small ramekins.

If you use silicone cups, it's still a good idea to give them a spritz with cooking spray to ensure the cakes slide out, and place them on a baking sheet for stability.

Bake in a pre-heated 350°F oven for 18 to 22 minutes, or until the cakes are light and springy in the center when touched lightly. Set aside to cool in the cups.

The cakes are very good on their own, but it's the caramel sauce that really sends them over the top into sticky pudding goodness land. In a small saucepan, combine:
½ cup Baker's superfine sugar, or granulated sugar
6 tablespoons butter
¼ teaspoon salt omit if using salted butter

Whisk over medium-low heat until the sauce turns from pale to deep amber in color. This sugar mixture will scorch if left unattended, so stay right on top of it.

Mmm, thick caramel sauce, so good. But we're not done yet.

Whisk in 3/4 cup heavy cream and continue to cook for another 5 minutes or so, until the sauce coats the back of a spoon. It will seem thinner than when you started but that's exactly how you want it, so it will soak into the cakes.


To serve, place each cake in a small bowl or serving dish with a rim so you keep every drop of sauce as you pour it over the top of the cake.

The first bite is a revelation of warm cake, warm sauce and rich caramel flavor. The cake is soft and tender from the Unbleached Cake Flour blend, and the sauce soaks in to each bite and creates the sticky goodness this dessert is famous for.

This is a dessert I would make on a rainy night, when you want a cozy, comfortable dessert that will wrap your taste buds in little blankets of caramel. So, tell your bricks and mortars (daughters), and your baker's dozen (cousin), you can make pudding with the best of them.


Ingredients

For the Cake

  • 100 grams dark brown muscovado sugar
  • 175 grams self-raising flour
  • 125 millilitres full fat milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 50 grams unsalted butter (melted)
  • 200 grams chopped dates

For the Sauce

  • 200 grams dark brown muscovado sugar
  • approx. 25 grams unsalted butter (in little blobs)
  • 500 millilitres boiling water

For the Cake

  • ½ cup dark brown sugar
  • 1¼ cups self-rising flour
  • ½ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter (melted)
  • 1½ cups chopped dates

For the Sauce

  • 1 cup dark brown sugar
  • 2 tablespoons unsalted butter (in little blobs)
  • 2 cups boiling water

Everyone loves this decadent dessert, a cross between a date cake and a gooey date pudding! Do not—I repeat—serve it without the sauce, which most say is truly finger-lickin’ good! It makes a very celebratory St. Patrick’s day sweet. You’ll find suggestions for other baking versions (cupcakes, etc) in my new cookbook “Favorite Flavors of Ireland.” Bon appetite!

STICKY TOFFEE PUDDING

Both the English and the Irish love this sweet, which is actually more like a cake than a pudding. Some cooks add Guinness to the pudding or whiskey to the sauce, as in this recipe.


Vegan Sticky Toffee Pudding

This vegan sticky toffee pudding is a devilishly delicious dessert. Sticky toffee pudding is a British classic. It’s dark, rich and moist. Believe me when I say dessert doesn’t get better than this.

I absolutely adore sticky toffee pudding. For those of you unlucky souls yet to have tried sticky toffee pudding, it’s a wonderfully decadent British dessert consisting of a moist datey sponge covered in the smoothest toffee sauce.

This vegan sticky toffee pudding holds nothing back and it’s just as delicious as its traditional sticky toffee counterpart. I’ve substituted butter for margarine/vegan butter and replaced the eggs with a cunning mixture of yoghurt and plant milk. The result… a truly irresistible cake which is dairy-free, egg-free and nut-free, winner winner!

Have you tried out this cake and are looking for more delicious vegan treats? I’ve got some amazing ones on the blog. Check out my awesome recipe for moist apple cake, and my speedy 20-minute banana cake.


Sticky Toffee Pudding

There’s one pudding that always makes an appearance in the Baking with Granny household at Christmas (or any special occasion to be honest) and that is Sticky Toffee Pudding.

Why Sticky Toffee Pudding is always a winner in our house is simple…it is amazing! A real family favourite for all of us soft, sticky sponge, doused in a rich & creamy toffee sauce. Served with your choice of pouring cream, ice cream or (my favourite) custard. It’s no wonder it’s a winner with everyone, from Papa, to the boys.

What Granny likes most about Sticky Toffee Pudding is how well it keeps when made in advance. There’s some recipes that are best enjoyed within the first day or two of being made Sticky Toffee Pudding however can be made weeks in advance and popped in the freezer. This could be why we always have it on Christmas Day – we’d much rather spend that extra time as a family than preparing yet another dish.

That being said, we usually end up with a small serving of Sticky Toffee Pudding, due to stuffing our faces with the many other dishes we’ve spent the day preparing instead.

Ingredients:

Dried Pitted Dates
I was (rather shamefully) well into adulthood before discovering that the main staple ingredient in Sticky Toffee Pudding is dates. But given that you will blend/mash them, it’s perhaps not that obvious.

Water
This is to soak your dates. They provide the moisture and body of the pudding sponge.

Butter or Margarine
It’s personal preference which you use. I usually use margarine as a way to omit dairy from the recipe but Granny prefers butter. Just make sure whatever you use is softened before you start.

Soft Dark Brown Sugar
There is a lot of sugars out there to choose from but Granny has it sussed that a soft Dark Brown sugar is the best for Sticky Toffee Pudding. If you’re struggling to find some, a standard light soft brown sugar would suffice.

Free-range Eggs
The size of your eggs doesn’t matter too much, just be sure to check they are free-range.

Treacle
For that deep colour and warming flavour, treacle is a must! For those outside the UK struggling to get treacle, molasses can be used as a substitute, although you may need to experiment with the quantities to get the perfect flavour.

Golden Syrup
Similar to treacle, golden syrup will give your Sticky Toffee Pudding a warming flavour but also an undeniable punch of extra sweetness.

Vanilla Extract
A nice little extra that gives a familiar undertone to the flavours.

Self-raising Flour
With a lot of wet ingredients in this recipe, the lift that self-raising flour provides is a must. Remember to sift it before adding to the batter too!

Bicarbonate of Soda
The flour does lift the batter but bicarbonate of soda adds a little extra science to the mixture and causes a chemical reaction to make your pudding rise more – neat, huh?


This recipe is for individual puddings. The can be made in any small receptacle but I have always found ramekin dishes are ideal. You can get small pudding bowls either but ramekins are more adaptable for other purposes.

Sticky Toffee Pudding Recipe


Ingredients

  • 110g / 3oz stoned dates, chopped
  • 1/2 teaspoon vanilla extract
  • 1 heaped teaspoon instant coffee dissolved in 40ml hot water
  • 1/2 teaspoon bicarbonate of soda
  • 40g / 1.5oz butter
  • 60g / 1.5oz soft brown sugar
  • 1 large egg, beaten
  • 110g / 3oz self raising flour