EASY APPLE BRANDY STICKY TOFFEE PUDDING
Easy Apple Brandy Sticky Toffee Pudding is a delight for the holiday season! A warm, rich and inviting dessert.
Provided by Tara Noland
Categories Christmas
Number Of Ingredients 16
Steps:
- Butter a 9x13" pan and set aside.
- In a medium sauce pan add the dates, brandy and 1 cup of water. Bring up to a boil and reduce to a simmer for 5 to 7 min.
- Remove from the heat and add the vanilla. Let the mixture cool enough to puree. Preheat oven to 350F.
- Puree the date mixture in a food processor until smooth and then set aside.
- Whisk the flour, cinnamon, salt and baking powder in a medium bowl.
- In the bowl of a standup mixer add the butter, molasses and sugar and beat until combined. Add one egg at a time beating well after each addition. Stir in the date puree.
- Stir the flour in, adding in scoops until well combined. Stir in the chopped apples.
- Pour the batter into the prepared dish and bake for 35 to 45 min. or until set in the middle. Let cool for 10 minutes.
- While the cake is baking make the toffee sauce. In a large saucepan combine the butter, brown sugar, apple brandy and 1/2 cup water. Bring to boil and reduce to simmer for 15 minutes or until the mixture thickens into a sauce.
- After the cake has cooled for 10 minutes. Poke holes in about 1" apart. Pour over about 1 1/2 cups of the toffee sauce and let soak in for about 20 minutes. Serve warm with the extra sauce pooled on individual plates. Garnish with whipped cream or vanilla ice cream.
STICKY TOFFEE APPLE PUDDING
Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream
Provided by Emma Lewis
Categories Dessert, Dinner, Treat
Time 1h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
- For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.
Nutrition Facts : Calories 452 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.26 milligram of sodium
EASY STICKY TOFFEE, APPLE AND COGNAC PUDDING
A decadant and very easy "All-In-One" sticky toffee pudding - just put all the ingredients into your food processor and whizz it all up together! This is a lovely lighter version of the traditional & very rich sticky toffee pudding - but is still gooey & very sinful! If you cannot get hold of Golden Syrup, use Maple Syrup or Honey instead - it will be a different flavour but still very yummy! Turn out to serve & it is delicious with vanilla ice cream, creme fraiche or chantilly cream. This makes a great "Alternative Christmas Pudding" for those who are not keen on the Traditional Pud! Bring to the table and flambe with cognac!
Provided by French Tart
Categories Dessert
Time 1h50m
Yield 1 Pudding, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 160C or 320°F.
- Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
- Add the butter, eggs & sugar & pulse a few times to combine.
- Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
- Butter a 1.5 litre pudding basin & tip in all the mixture.
- Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
- While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
- To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
- Serve with Ice Cream, Creme fraiche or Chantilly Cream.
- FREEZER:.
- Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.
Nutrition Facts : Calories 697.6, Fat 38.2, SaturatedFat 16.9, Cholesterol 121.7, Sodium 614.2, Carbohydrate 88, Fiber 4.7, Sugar 61.2, Protein 7.7
TOFFEE PUDDING "CIDECAR"
Steps:
- Put some demerara sugar on a small plate. Rub the lemon wedge on the rim of a cocktail glass and dip the rim in the demerara sugar.
- Put the cognac, hazelnut liqueur, apple cider and lemon juice in a shaker with ice and shake until chilled. Strain into the sugar-rimmed glass.
EASY STICKY TOFFEE PUDDING
My easy recipe for sticky toffee pudding is quick and so tasty! I just used the ingredients that I had in my fridge and cupboards, without going to the effort of going down the shops to get any special ingredients! Best served straight from the oven with vanilla ice cream on the side.
Provided by Allrecipes Member
Categories English Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
- Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
- Drain raisins and transfer to a food processor. Add milk and blend to combine.
- Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
- Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
- While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
- Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 80.3 g, Cholesterol 92.7 mg, Fat 14.9 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 8.1 g, Sodium 616.9 mg, Sugar 51.8 g
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