Traditional recipes

Sticky toffee pudding

Sticky toffee pudding

Sticky toffee pudding recipe by of 09-03-2020

The sticky toffee pudding it is a very good Anglo-Saxon dessert (probably of Canadian origin) that I tasted at Rosso Pomodoro in New York and that surprised me very much. The most amazing part, if I have to be honest, was discovering that it is a dessert made with dates! I assure you that I would never have imagined it! It is a kind of cake, soft and moist, which contains blended dates in the dough, and which is served with a toffee sauce and a scoop of vanilla or fiordilatte ice cream. If, like me, you love caramel sauce, you can't miss it! If, like me, you are not a lover of dates, do not be scared by their presence in the dough: they will help to give moisture to the base, together with a caramel aftertaste that goes well with the toffee sauce and ice cream. In short, I strongly suggest you try this recipe, then you do;)

Method

How to make sticky toffee pudding

First of all, ston the dates, heat the water, pour it over the dates and let it rest for 10 minutes, then blend everything together until you get a puree.

In a separate bowl, whip the brown sugar (I used muscovado, so it's so dark and sandy) with the very soft butter, then add molasses (I used honey), flour, yeast and eggs.

Finally, add the date puree.

Pour the mixture into the greased mold and level it well with a spatula, then cook for about 40 minutes in a preheated static oven at 180 ° C.

Meanwhile, prepare the caramel sauce: put the cream, butter, molasses and sugar in a saucepan on the heat and stir for 1-2 minutes, until it thickens slightly, then turn off.
Once the cake is taken out of the oven, let it cool before turning it out, then cut it into 12 cubes and sprinkle with part of the sauce, which must be absorbed by the dough.

The sticky toffee pudding is ready, serve it with a scoop of ice cream and a little more sauce.


Sticky toffee pudding

Caramel. Here, I said it. If you too can't resist this goodness or if the very thought has already made your mouth water, you are in the right place indeed, I could tell you that I have the perfect solution for you, and this solution is called sticky toffee pudding. !

You must know that this English dessert originally comes from Canada and its main peculiarity, in addition to being a true triumph of caramel, lies in the soft dough made with dates. It seems to have been served for the first time in 1970 by Francis Coulson at the Sharrow Bay Country House Hotel, although the recipe was spread by a woman who could learn it directly from some Canadian soldiers staying at his hotel after World War II.

The sticky toffee pudding, believe me, is truly irresistible! Oh I forgot: you can serve it accompanying it with good vanilla ice cream or custard better than that!


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Pastry

Eccles cake

This pastry puck filled with dense fruit mincemeat * tells you everything you'd ever want to know about the cuisine of its birth county, Lancashire. These cakes have been reclaimed by London's St John restaurant, who serve it with strong cheese. The pastry should be flaky and leaning away from shortcrust towards puff but falling somewhere in between. The filing should match the pastry in ratio and the top should be sprinkled with sugar crystals. One is enough for an individual portion, and they can be served warm from the oven or cooled.

* NB: A note on mincemeat. This is a sweet yet foreboding dark, slightly-liquid concoction made from dried fruit, citrus peel, and usually a spirit. In ye auld worlde it contained actual meat. These days it usually has a only a peppering of shredded suet to honor its savory-sounding name. It's stored in jars and usually languishes at the back of cupboards for at least a decade.

Bakewell tart

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Yum yum

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Custard tart

Another staid shortcrust base, this time filled with a set egg custard hidden beneath a baked-on layer of grated nutmeg. Custard tarts can be anything up to 1-inch deep and made as one large pie or in individual portions. In Yorkshire, they have their own version, a curd tart with an added scattering of beloved currants. These are seriously addictive babies — the slightly gelatinous, yellow cartoon custard flips the bird at your fancy "creme anglaise."

Flapjacks

Versions of flapjacks appear all around the world under various guises: cereal bar, granola bar, or even plain old oat bar. In the UK, we use the term to describe a chewy, baked, individual snack bar made from rolled oats, butter and honey or syrup. The bold and gallant can add dried fruit, nuts, seeds or chocolate chips, or even a drizzle of melted chocolate on top. Most newsagents sell factory-produced, cellophane-wrapped flaps on the counter, occasionally offering a "yogurt topped" version, featuring a soft set creamy top layer — pondering how they achieve this from a liquid dairy product keeps me awake at night.

Cakes Battenberg

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Parkin

Poor Guy Fawkes. Not only did he fail in his gunpowder plot, but his effigy is still mindlessly burned every November 5th under the thin premise it's for "Bonfire Night," which everyone knows was only invented for eating hot dogs and parkin. This moist, tray baked sponge is made from treacle and oatmeal and has a soft texture and gloss surface. It's served un-iced and cut into small squares.

Victoria sponge

For all the coffee cakes, fudge brownies, and lemon drizzles that have followed in its path, this regal sandwich cake is pretty much the finest example of simple British baking. Two airy vanilla sponges are cooled then filled with up to an inch of buttercream (a heavenly blend of one part butter to two parts icing sugar), plus a generous smear of raspberry or strawberry jam and a top layer of crunchy caster sugar or decorative icing sugar. It's served sliced ​​in wedges and eaten with a dainty fork.

Sticky toffee pudding

The extreme moistness of this almost muffin-like baked dessert comes from the addition of dates, yet another dried fruit that's used for little more than STP in the UK. The dense, individually portioned sponge cake is served as a cube or dome with a cascading brown sugar-based caramel sauce, which should be of a loose viscosity. If that's insufficient moisture for the diner, a dollop of ice cream or splash of custard is often added, which melds with the toffee into an exquisite soupy mix.

Welsh cakes

The best thing about Welsh cuisine is that it has names that sound like the residents of Mordor — cawl, crempogau, lobscows. These flat, beer mat-sized patties are cooked on a griddle, dusted with sugar, and served with optional butter. They have a crumbly, close texture a little like a scone, and are only lightly sweetened. And they're also known as picau ar y maen. Fantastic.

Dorset apple cake

We may not have abundant stocks of paw paw, lychee, and persimmon, but one thing we're guaranteed to always have on hand is the dependable apple. Folk from the coastal county of Dorset bake them into a moist sponge cake with sultanas. Of course. It has a no-nonsense, pastoral finish, and served cut into wedges.

Jaffa cakes

You'll find everything you need to know about the excellent composition of a Jaffa cake from this roving piece of on-the-ground investigative journalism. These small round pucks consist of a crispy dark chocolate top layer, a just-tart set orange jam core, and a spongy but firm 'biscuit' base. But is it a biscuit or a cake? According to the taxman, it's a cake. Don't agree? Tell it to the judge.


Sticky toffee pudding - Recipes

I should stop making good resolutions that - on time - I can't keep.
I haven't published anything for a long time, I couldn't attend last month's Goodbye, I don't know if I will be able to participate this month, I didn't come by to congratulate you for the holidays, in short. a complete debacle, what a pity!

The only thing I was able to do in this period was to restore the different indices that you find in the left column, I don't know if they are essential for you but for me they are: both in recipe books and in blogs I like to be able to find exactly what I need in a moment, I missed them a lot. Even more so in the last two months, since I started going to the Veggie Shop kitchen, having to do a lot of research to decide what to propose.

In fact, this is the small novelty that has taken me away from the web: for some time I have been supporting this one bio-vegetarian gastronomy (which then, to be honest, the dishes proposed are almost all vegan) in Verona, a whole new reality that is slowly growing and making itself known, also giving me great satisfaction since some of the dishes proposed are my workhorses .
If you pass by Verona I suggest you go and visit them, you can eat on the spot on the counter available or take everything home and enjoy it at your leisure.
The environment is really pleasant and I feel unbalanced by saying that the food is too, the criticisms I am gathering are all extremely positive: if you try it let me know, it is something I really care about :) and the exact address it is. found in them Facebook page. I guess there is no need to tell you that a like would be more than welcome :)

This afternoon I will be with them and among the recipes we will cook there are these Scottish sticky toffee pudding for which I have to thank dear Rossana, who came to my rescue when I was looking for a recipe that contained a few eggs and butter to use as a starting point.
They are delicious desserts based on dates, covered with a delicious Mou sauce sticky and very sweet, a kind of attack on health -eddai, every now and then sepoffà- that will please the sweet tooth among you. Here they are in single-portion version, but if you want you can also make a unique dessert and serve it cut into slices. indeed, perhaps it would be even better, perhaps before cooking it dig out the center a little so that it makes as little hump as possible so the sauce will not fall all along the edges, but the choice is yours.
I prefer these, of the right size, in order to avoid the temptation to a hair. straighten the slice, you do it too, right? Who knows why I always make crooked slices, a great excuse to cut a little bit more, and again, and again, you don't want to leave it all cropped up, do you? : D


The 40 Best Cake Recipes for Literally Any Occasion

Sometimes you want to bake a special dessert for a celebratory occasion & mdash and other times you just want to surprise the kids on Saturday night. So we rounded up the best cake recipes for you, no matter the reason you & rsquore in need of a baking recipe. Is someone in your family getting another year older? We have the best birthday cake recipes (and the best birthday Instagram captions to go with & lsquoem) to fill with candles and enjoy with loved ones. But that & rsquos not all & mdash we have all types of cakes on our list, whether you prefer vanilla or chocolate or all the flavors in between.

So, which is the most delicious? That & rsquos up to you to decide! Sometimes the best easy cake recipes for beginners are super simple with just a few ingredients, while the best picks for more experienced bakers might involve getting creative or piling on the layers. And since pumpkin spice is great any time of year, we have plenty of warm, spicy and seasonal fall cakes to enjoy with your next afternoon cup of coffee. So preheat your oven, because the exact-right recipe is coming right up.


THERMOMIX ® RECIPE

No need to wash bowl between any of the following steps.

Put dates and 175 mls of bowling water in small dish with 1 teaspoon of bicarbonate soda. Soak for 10 mins.

Place chocolate in TM bowl and grate on speed 8 for 5 secnand set aside.

Place the date mixture into TM bowl and blend on speed 7 for 5 secs or until smooth And set aside.

Place butter, sugar, and vanilla in TM bowl fitted with butterfly. Mix on speed 4 until light and fluffy, scraping down sides every minute or so. Add eggs and beat on speed 4 until we'll combined (about 20 secs).

Remove butterfly, scrape down sides and all remaining ingredients including date mix and chocolate. Combine speed 3 10 secs then "Counter-clockwise operation" speed 3 10 secs.

Spread into prepared tin and bake for 40 to 45 mins until skewer comes out clean. Leave in tin for 15 mins then turn out onto wire rack.

For sauce place all ingredients in TM set to temp 60 degrees for 4 mins speed 2 or until all melted and mixed.


Sticky toffee pudding with toffee sauce (UK)

Recipe adapted from here

  • 225 gr whole Medjool dates - & gt 250 gr dates
  • 175 gr boiling water
  • 1 teaspoon of vanilla extract & # 8211 & gt orange extract
  • 175 gr self-raising flour
  • 1 teaspoon of baking soda
  • 2 eggs
  • 85 gr soft butter & # 8211 & gt 80 ml seed oil
  • 140 gr demerara sugar
  • 2 tablespoons of black treacle & # 8211 black molasses
  • 100 ml milk
  • fresh cream or cream for serving, optional (not really.)
  • pinch of salt, my addition
For the toffee sauce
  • 175 gr light muscovado sugar
  • 50 gr diced butter
  • 225 ml fresh cream
  • 1 tablespoon black treacle & # 8211 black molasses

Soak the pitted and coarsely chopped dates in boiling water and add the orange extract. Leave to macerate for at least 30 minutes.

Whip the eggs with the sugar until you have a nice frothy mixture, add the molasses and mix gently.

Separately, mix the self-raising flour with the baking soda and salt. Then add 1/3 of the flour to the mixture and mix well. Pour in half the milk and stir in. Continue alternating another third of flour with the remaining milk and finish with the flour.

Add the macerated dates and mashed well with a fork. Mix gently.

Pour into a greased and floured pan or monoporziopne molds and bake, in a preheated oven at 180 C for 20-25 minutes or until a toothpick stuck in the center comes out dry.

Serve warm with the toffee sauce and cream or cream.

For the toffee sauce:

Put the sugar and butter with half the cream in a saucepan. Put on the heat over medium heat and bring to a boil, stirring all the time. Pour in the molasses, raise the heat slightly and simmer everything for 2-3 minutes, until it has a nice caramel color. Remove from the heat and incorporate the rest of the cream.


Sticky toffee pudding

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Ingrediants

Pudding

  • 75 g of butter in pieces + to taste
  • butter to taste
  • 300 g of water
  • 250 g of pitted dates
  • 1 teaspoon of baking soda
  • 1 teaspoon of natural vanilla extract
  • 170 g of muscovado sugar
  • 30 g of maple syrup
  • 45 g of brown sugar molasses
    or 45 g of honeydew honey
  • 2 eggs
  • 210 g of flour type 00

Toffee sauce

  • 55 g of butter in pieces
  • 55 g of muscovado sugar
  • 15 g of brown sugar molasses
    or 15 g of honeydew honey
  • 30 g of maple syrup
  • 120 g cream (min.30% fat)
  • 1 teaspoon of natural vanilla extract

BigShade

For a long time I have wanted to remake the sticky toffee pudding, a cake made with dates and covered with toffee, which is perhaps the equivalent of ours. mou? I have always thought that the recipe for this dessert should be "improved" as I have always found it to say. heavy? so I decided to try adding fresh fruit to the dough, sweet and refreshing red globe grapes, which at least partially contributed to mitigating the "caloricity" of dried dates and toffee. (even if considering the Christmas cold it makes outside, never sweet was more apt.)

350-400 ml of water
1 teaspoon of baking soda
210 gr flour
12o gr sugar
2 medium eggs (about 100 gr)
50 gr butter
2 caps of rum
1 level tablespoon of baking powder

for the toffee sauce:
250 gr cream
140 gr sugar
110 gr lightly salted butter

to decorate:
8 walnut kernels and some chopped walnuts
sugar for the caramel

Stone the dates, put them in a pot with the water (I went to eye but not more than 400 ml!) and add the spoonful of baking soda. Begin to incorporate the flour and when the mixture is well mixed add the yeast.
Put more than half of the mixture in a pan: I used a 28 cm circular pan because I wanted to get a low low cake, but if you want it more high you should use a smaller pan, or even a plum cake mold .
Spread the grapes on the dough and cover the berries with the rest of the mixture.
In the oven at 175 & # 176 for half an hour.
While the cake is cooking caramelize the walnuts and, if you like, make squiggles with the remaining caramel to decorate the slices of cake.
Prepare the toffee sauce:
put the sugar in a saucepan on the fire, once melted, lower the heat and add the butter, stirring quickly melted the butter add the liquid cream (obviously unsweetened.) Do not worry if what you are mixing becomes "unmanageable", continue to mix. it will become a cream!
Once the cake has cooled, cut it and decorate it with walnuts and caramel and if you have them on the balcony, even with two mint leaves. Finally, make a generous pour of Toffee on each slice of cake.


Video: How to make sticky toffee pudding - BBC Good Food (December 2021).