Best Sticky Date Nut Pudding Dessert With Caramel Or Toffee Sauce Recipes

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.

Sticky Date Pudding With Caramel Sauce image

Provided by Terese

Categories Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 14

2 cups chopped pitted dates
1 1/2 teaspoons bicarbonate of soda
1 teaspoon grated fresh ginger
90 g butter
1 cup caster sugar
3 eggs
1 1/2 cups self-raising flour
1/4 teaspoon ground cloves
1/2 teaspoon mixed spice
creme fraiche or whipped cream, for serving
100 g butter
1 cup soft brown sugar
1/3 cup golden syrup
3/4 cup thickened cream

Steps:

Preheat oven to 180oC.
Grease and line the base of 23cm deep round cake tin.
Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
Coarsley mash with a potato masher.
Cream together the butter, sugar and 1 egg.
Beat in the remaining eggs one at a time.
Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
Cover with foil if over browning during cooking.
Leave to stand for 5 minutes before turning out onto a serving plate.
To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
Simmer uncovered, for about 3 minutes, or until thickened slightly.
Brush some sauce over the top and sides of the pudding until well glazed.
Serve immediately with the sauce and a dollop of cream.