Best Aunt Frans Sticky Date Pudding With Toffee Sauce Recipes

Sticky Date Pudding With Toffee Sauce image

Provided by MarieRynr

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

180 g dried dates, pitted, chopped
1 teaspoon baking soda
50 g unsalted butter
150 g brown sugar
2 eggs
180 g self raising flour, sifted
150 g brown sugar
250 ml cream (you can use the same amount of carnation light evaporated milk, undiluted, makes it a lot lower in f)
1/2 teaspoon vanilla essence
20 g unsalted butter

Steps:

Preheat oven to 180*C/375*F.
Combine dates and baking soda in a heatproof bowl.
Pour over 250ml of boiling water.
Set dates aside till room temperature.
Cream together butter and sugar in a large bowl till pale.
Add eggs one at a time, beating until smooth.
Fold in flour then stir in date mixture, including the water.
Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
To make sauce, combine all ingredients over low heat, stirring until butter has melted.
Simmer for 5 minutes.
Serve hot!

Nutrition Facts : Calories 482.8, Fat 18.5, SaturatedFat 11.1, Cholesterol 100.7, Sodium 198.4, Carbohydrate 76.2, Fiber 2.6, Sugar 50.8, Protein 5.8

Sticky Date Pudding with Toffee Sauce image

Yield Serves 6 to 8

Number Of Ingredients 17

For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream

Steps:

Make pudding:
Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
Make sauce while pudding is cooling:
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.