Best Sticky Date Pudding Recipes

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STICKY DATE PUDDING WITH TOFFEE SAUCE



Sticky Date Pudding with Toffee Sauce image

An easy Sticky Date Pudding recipe

Categories     Milk/Cream     Egg     Ginger     Dessert     Bake     Date     Vanilla     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

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



Sticky Date Pudding image

This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.

Provided by Lian W

Categories     Desserts     Custards and Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup flour
1 teaspoon baking powder
2 ½ ounces dark chocolate, grated
7 ounces chopped pitted dates
1 ¼ cups water
1 teaspoon baking soda
¼ cup softened butter
¾ cup superfine (castor) sugar
2 eggs
1 cup heavy cream
1 cup firmly packed brown sugar
1 cup butter
2 tablespoons confectioners' sugar for dusting
3 cups vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
  • Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
  • Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
  • Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
  • When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
  • To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g

STICKY DATE PUDDING WITH CARAMEL SAUCE



Sticky Date Pudding With Caramel Sauce image

Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.

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.

IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE



Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce image

You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.

Provided by Olha7397

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups water (375 mL)
1 1/3 cups chopped pitted dates (325 mL)
2 teaspoons baking soda (10 mL)
1 cup butter, softened (250 mL)
1/2 cup granulated sugar (125 mL)
4 eggs
1 teaspoon vanilla (5 mL)
2 1/2 cups all-purpose flour (625 mL)
2 teaspoons baking powder (10 mL)
3/4 cup butter (175 mL)
1 1/4 cups packed dark brown sugar (300 mL)
3/4 cup whipping cream (175 mL)
1/4 cup Irish whiskey (such as Bushmills or Jameson, 50 mL)

Steps:

  • Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
  • In saucepan, bring water, dates and baking soda to boil; let cool.
  • In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
  • Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
  • While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
  • Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
  • To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
  • Canadian Living Magazine: March 2007.

Nutrition Facts : Calories 585.7, Fat 34.3, SaturatedFat 21, Cholesterol 153.6, Sodium 544.2, Carbohydrate 63.7, Fiber 2, Sugar 41.1, Protein 5.8

STICKY DATE PUDDING WITH TOFFEE SAUCE



Sticky Date Pudding With Toffee Sauce image

Ok, this dessert is to die for, no kidding. Moist and sweet, full of sticky dates and lots of caramel flavour. The toffee sauce is it's crowning glory. DO please make it, but if you want you can just serve it warm with some cold vanilla ice cream melting over the top. (Make the sauce though....you won't be sorry you did!)

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 & GINGER PUDDING



Sticky date & ginger pudding image

The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.

Provided by Good Food team

Categories     Dessert, Dinner, Supper, Treat

Time 1h10m

Number Of Ingredients 12

85g butter , plus extra for greasing
200g medjool dates , pitted and roughly chopped
200ml milk
1 tsp vanilla essence
1 tsp bicarbonate of soda
140g self-raising flour
2 tsp ground ginger
85g dark muscovado sugar
2 egg , beaten
2 balls stem ginger , chopped
100g dark muscovado sugar
3 tbsp syrup , from the ginger jar

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
  • For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.

Nutrition Facts : Calories 480 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 62 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.15 milligram of sodium

STICKY TOFFEE DATE PUDDING



Sticky Toffee Date Pudding image

A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
8 ounces Medjool dates, pitted and coarsely chopped
1/2 cup light rum
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup packed dark-brown sugar
2 large eggs
1 cup heavy cream
1 cup packed dark-brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/4 cup light rum

Steps:

  • Preheat oven to 350 degrees. Make the pudding: Butter an 8-inch square cake pan; set aside. Put dates, rum, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cover, and simmer until dates are very soft, about 5 minutes.
  • Carefully transfer date mixture to a food processor, and puree (you should have about 1 cup). Let cool 15 minutes.
  • Whisk together flour, baking powder, salt, cinnamon, and baking soda in a medium bowl; set aside.
  • Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed.
  • Reduce speed to low. Add flour mixture in 3 additions, alternating with the date puree. Transfer batter to prepared pan; smooth top. Bake 25 minutes. Reduce temperature to 325 degrees, and bake until a cake tester inserted into center of pudding comes out clean, 15 to 20 minutes. Let cool in pan on a wire rack 5 minutes. Run a knife around edges of pan to loosen, and invert onto a serving plate.
  • Make the sauce: Put cream, brown sugar, and butter into a medium saucepan. Bring to a boil over medium-high heat. Cook 3 minutes. Stir in rum, and cook 1 minute more (you should have about 1 1/2 cups sauce). Pour half of the sauce over pudding. Serve immediately with remaining sauce on the side.

STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE



Sticky Date and Almond Bread Pudding with Amaretto Zabaglione image

Provided by Diane Rossen Worthington

Categories     Egg     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Quick & Easy     Date     Almond     Vanilla     Amaretto     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 11

8 cups 1 1/2-inch cubes egg bread with crust (from one 16-ounce loaf)
2 1/4 cups chopped pitted Medjool dates (about 12 ounces)
1/2 cup sliced almonds
6 large eggs
2 large egg yolks
1 cup baker's sugar (superfine sugar) or regular sugar
3 1/2 cups half and half
1 tablespoon vanilla extract
1/4 teaspoon (generous) ground nutmeg
Powdered sugar
Amaretto Zabaglione

Steps:

  • Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
  • Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.)
  • Preheat oven to 375°F. Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
  • Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
  • Remove bread pudding from oven and let stand 10 minutes. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione.

STICKY DATE PUDDING



Sticky Date Pudding image

Provided by Bryan Miller

Categories     dessert

Time 1h15m

Yield 10 servings

Number Of Ingredients 12

2 sticks of butter (cut into eight pieces) plus extra to butter pan
8 ounces pitted dates, chopped
1 teaspoon baking soda
5 tablespoons sugar
2 eggs
1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 tablespoons baking powder
1/4 cup heavy cream
4 ounces brown sugar
1 pint heavy cream, chilled, whipped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9-inch, high-sided baking pan.
  • Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
  • In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
  • Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
  • To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 337 milligrams, Sugar 33 grams, TransFat 1 gram

STICKY DATE NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE



Sticky Date Nut Pudding Dessert With Caramel or Toffee Sauce image

My sister-in-law makes this for my in-laws' Christmas meal and it is delicious. I added this to my extended family's holiday table several years ago and now I would be in trouble if I didn't make it and bring it to our holiday feast! In the past three years, it has become a new tradition for my family (which doesn't happen often!). My mother even requests this for the Thanksgiving meal. If you're searching for something deliciously different for your holiday meals, you will not be disappointed with this. It is a trifle-like dessert with layers of cubed, moist date/nut cake, cool whip, and candy-like caramel or toffee sauce. AMAZING. This recipe makes one dessert bowl. Doubling this will make it fit nicely into a 9x13" pan and into two dessert bowls.

Provided by SReiff

Categories     Dessert

Time 35m

Yield 1 bowl, 8 serving(s)

Number Of Ingredients 18

1 cup chopped pitted dates
1 teaspoon baking soda
1 tablespoon butter
1 cup boiling water
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup chopped pecans or 3/4 cup walnuts
1 (8 ounce) container Cool Whip Topping
1 cup brown sugar
2 cups water
1/2 cup butter or 1/2 cup margarine
cornstarch or flour, to thicken
1 cup soft brown sugar
3/4 cup whipping cream
1 teaspoon vanilla
2 tablespoons butter

Steps:

  • Pre-heat oven to 350°F.
  • Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
  • In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
  • Combine the cake batter with date mixture and mix well.
  • Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
  • Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
  • For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
  • For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
  • Cut the cooled cake into very small square pieces.
  • In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!

Nutrition Facts : Calories 850.4, Fat 43, SaturatedFat 22.6, Cholesterol 138.1, Sodium 322, Carbohydrate 116.1, Fiber 3.4, Sugar 92.7, Protein 5.9

DATE PUDDING WITH TOFFEE SAUCE (STICKY TOFFEE PUDDING)



Date Pudding With Toffee Sauce (Sticky Toffee Pudding) image

Sticky toffee pudding is actually more of a cake than a pudding. This is such a great and easy dessert to make.

Provided by Cupcake-Princess

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 cups chopped pittted dates
1 cup water
1 teaspoon baking soda
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground allspice
1 pinch salt
6 tablespoons butter, softened
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
6 tablespoons butter, cut into 6 pieces
1/2 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons dark rum or 2 teaspoons whiskey

Steps:

  • For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
  • In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
  • On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
  • For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
  • Cut pudding into squares and serve warm with sauce.

STICKY TOFFEE DATE PUDDING



Sticky Toffee Date Pudding image

Make and share this Sticky Toffee Date Pudding recipe from Food.com.

Provided by dale7793

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup dates, pitted and chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs
1 1/2 cups self-raising flour, sifted
1 cup soft brown sugar
3/4 cup whipping cream
1 teaspoon vanilla
2 tablespoons butter

Steps:

  • Preheat oven to 180 degrees C.
  • Mix the dates and baking soda in a bowl.
  • Pour boiling water on top and leave until needed.
  • Cream butter and sugar, then add eggs one at a time, beat well after each addition.
  • Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
  • Bake for 30-40 minutes, until a skewer comes out clean.
  • For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
  • Set aside until ready to serve.
  • Cut pudding into squares and place each square in the centre of a warm dinner plate.
  • Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.

STICKY DATE PUDDING WITH COCONUT CARAMEL



Sticky date pudding with coconut caramel image

Try this luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. This is a pudding to share - friends will thank you for it!

Provided by Tom Kerridge

Categories     Dessert, Treat

Time 1h

Number Of Ingredients 13

a little butter or oil, for the tin
350g pitted dates , roughly chopped
250ml dark rum
170g vegetable suet
200g light muscovado sugar
4 large free-range eggs
1 vanilla pod , split and seeds scraped
2 tsp ground mixed spice
400g self-raising flour
3 tsp bicarbonate of soda
3 x 400ml tins coconut milk
100g light muscovado sugar
30g coconut flakes , toasted

Steps:

  • Butter or oil a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
  • Put the dates in a heatproof bowl. In a small pan, bring the rum and 300ml water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 mins. Heat the oven to 190C/170C fan/gas 5.
  • Put the suet and sugar in a large bowl and stir to combine. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mixed spice, then sift in the flour and bicarb, folding these into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
  • Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 mins, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
  • Meanwhile, to make the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 mins until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
  • Once the pudding is cooked, remove from the oven and leave to stand for 5 mins. Cut into squares and serve warm, topped with the hot coconut caramel and sprinkled with toasted coconut flakes.

Nutrition Facts : Calories 645 calories, Fat 28 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

STICKY DATE PUDDING WITH WICKED TOFFEE SAUCE- ANNABEL LANGBEIN RECIPE - (4.4/5)



Sticky date pudding with Wicked Toffee Sauce- Annabel Langbein Recipe - (4.4/5) image

Provided by á-48807

Number Of Ingredients 10

1 cup pitted dates
1 1/4 cups water
1 tsp baking soda
60 g butter, chopped
1 packed cup brown sugar
2 eggs
1 1/2 cups self-raising flour
1 tsp vanilla extract
1 tsp ground ginger
2 pears, cored and cut into thin slices

Steps:

  • Preheat oven to 180˚C. Grease the sides of a 25cm cake tin and line the base with baking paper. Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes. Remove from the heat and mash with a potato masher to break up the dates. Stir in chopped butter and mix until butter is melted. Mix in sugar and eggs then fold in flour, vanilla and ginger. Arrange pear slices in a concentric circle around the base of the tin, placing a few slices in the centre. Pour batter over the top and smooth evenly to fully cover the pears. Bake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper. Serve with warm Wicked Toffee Sauce. This dessert keeps well for a day or two and can be frozen. Thaw and serve warm - heat it in the oven for 10 minutes or microwave it for 2-3 minutes. Wicked Toffee Sauce Place ½ cup water in a saucepan. Add 2 cups caster sugar and place over a medium heat until the sugar dissolves and comes to the boil, swirling the pot now and then. Boil without stirring until mixture turns a golden caramel colour - approximately 8-10 minutes. (Do not be tempted to stir the mixture as this could cause it to crystallise. To prevent it from crystallising, you can run a wet brush around the sides of the pot, allowing the excess water to run into the sugar mixture.) Remove from heat, add 2 cups cream and 2 tsp vanilla extract and stir until smooth. Leftover sauce can be stored in the fridge and reheated. Makes 3 cups.

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE



Sticky Date Pudding With Balsamic Caramel Sauce image

This recipe is one I tasted when a colleague brought it to work. The addition of balsamic vinegar to the caramel sauce, tempers the sweetness and adds a different dimension to the sauce. People always tell me that it is the most delicious sticky date they have ever had and I think it is the sauce that makes the difference, so be sure to at least double the sauce! Decadent and delish served with vanilla ice cream!

Provided by Good Looking Cooking

Categories     Dessert

Time 1h5m

Yield 1 pudding, 4-6 serving(s)

Number Of Ingredients 11

185 g pitted dates
1 teaspoon bicarbonate of soda
60 g unsalted butter, at room temperature
185 g caster sugar
2 large eggs
185 g self-raising flour
1 teaspoon vanilla essence
75 g soft brown sugar
4 tablespoons unsalted butter
4 tablespoons cream
2 teaspoons balsamic vinegar

Steps:

  • For Pudding:.
  • Combine dates in a pan with 300ml water, bring to a boil.
  • Remove from heat, stir in bicarb soda and set aside.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well each time.
  • Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
  • Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
  • For Sauce:.
  • Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
  • Note:.
  • I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.

STICKY DATE TOFFEE PUDDING



Sticky Date Toffee Pudding image

Provided by Food Network

Categories     dessert

Time 55m

Yield 16 servings

Number Of Ingredients 12

500 grams (17 2/3 ounces) dates, pitted and chopped
20 grams (2/3 ounce) baking soda
250 grams (8 3/4 ounces) granulated sugar
230 grams (8 1/8 ounces) unsalted butter
3 eggs
750 grams (26 1/2 ounces) all-purpose flour
20 grams (2/3 ounce) baking powder
700 grams (24 2/3 ounces) brown sugar
300 grams (10 1/2 ounces) heavy cream
250 grams (8 3/4 ounces) unsalted butter
200 grams (7 ounces) bourbon
1 vanilla bean, split and scraped

Steps:

  • For the pudding: Preheat the oven to 330 degrees F. Bring 400 grams (14 1/8 ounces) water to a boil and pour over the dates. Let sit for 2 minutes, then add the baking soda. Blend the date mixture in a food processor, leaving some chunks.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and butter until soft. Add the eggs one at a time, scraping down the sides of the bowl between additions. Add the flour and baking powder, and mix until combined. Add the date mixture to the batter and mix until combined.
  • Fill the mold three-quarters full. Cover with oven-safe plastic wrap. Place the mold in a water bath filled halfway up the sides of the pudding. Bake until golden brown, 15 to 30 minutes.
  • For the sauce: In a saucepot, combine the brown sugar, cream, butter, bourbon and vanilla seeds. Bring to a boil, then reduce the heat to a simmer; cook until the sugar dissolves. Keep warm until ready to serve.
  • Pour the warm sauce over the pudding and serve.

LOW CALORIE STICKY DATE CAKE/PUDDING



Low Calorie Sticky Date Cake/Pudding image

Just received this from a Nutritionist newsletter. Have not made it myself but wanted to post to save to make at some stage. Looks yummy! From www.CalorieKing.com.au

Provided by Wendys Kitchen

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

120 g dates, pitted and chopped
1 1/2 cups hot black tea
1 tablespoon oil
1/2 cup Splenda granular (sugar substitute)
2 eggs, lightly beaten
1 tablespoon vanilla
1/2 cup low-fat milk
2 cups self-raising flour, sifted
1/4 teaspoon baking powder

Steps:

  • Preheat oven to 180°C Grease and line a 25 cm x 15 cm loaf tin.
  • Place dates, tea and oil in a saucepan and bring to the boil. Simmer for 3-4 minutes. Remove from heat and allow to cool.
  • In a mixing bowl, combine eggs, milk, sugar and vanilla. Fold in sifted flour and baking powder. Pour in date mixture and mix until just combined.
  • Pour into prepared tin and bake for 35-40 minutes.

Nutrition Facts : Calories 197.4, Fat 3.4, SaturatedFat 0.8, Cholesterol 47.3, Sodium 433.1, Carbohydrate 35.7, Fiber 2, Sugar 10.6, Protein 5.5

AUNT FRAN’S STICKY DATE PUDDING WITH TOFFEE SAUCE



AUNT FRAN’S STICKY DATE PUDDING WITH TOFFEE SAUCE image

Categories     Dessert

Number Of Ingredients 17

For Pudding
1 ¾ cups packed pitted dates (about 10 oz)
2 cups water
1 ½ teaspoons baking soda
2 cups all- purpose flour
½ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon salt
¾ stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For Sauce:
1 ¾ sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 ½ cups packed light brown sugar
1 cup heavy cream
½ teaspoon vanilla
Accompaniment: vanilla ice cream

Steps:

  • Make Pudding: Preheat oven to 375 and butter and flour an 8 inch square baking pan (2 inches deep) Coarsely chop dates and in a 1 ½ to 2 quart saucepan simmer dates in water, uncovered. 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. With an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition. Add date mixture and with a wooden spoon stir batter until just combined. Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 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 ½ to 2 quart heavy saucepan melt butter over moderate heat and add brown sugar 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 & RAISIN PUDDING



Sticky date & raisin pudding image

Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit

Provided by Good Food team

Categories     Dessert

Time 4h

Number Of Ingredients 10

250g stoned date , roughly chopped
100g raisin
150ml milk
150ml brandy or rum
140g butter , softened, plus extra for greasing
50g soft brown sugar
2 large eggs
175g self-raising flour
1 tsp mixed spice
zest 1 orange

Steps:

  • Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed - don't worry if it looks a little curdled. Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin.
  • To prepare your steamer, place a snugly fitting upturned bowl or saucer in the base of a large, deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking parchment and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment - this will be your lid. Set aside. Boil the kettle for the steamer.
  • In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula until there are no visible lumps of flour. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment, butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding.
  • Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.

Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

STICKY DATE PUDDING (MICROWAVE)



Sticky Date Pudding (Microwave) image

This is from Janelle Bloom's microwave cookbook. It is easy to make and so delicious. She says she got the recipe from friends who own a cafe in Hornsby. She also warns not to overcook it. This is the dessert I am always asked to make.

Provided by Petroushka

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups brown sugar
300 ml cream
150 g butter
250 g dates, pitted and chopped
3/4 cup hot water
1 teaspoon bicarbonate of soda
100 g butter
1 cup caster sugar
1 orange, zest of, grated
1 teaspoon vanilla essence
2 large eggs (60 grams each)
1 cup self-raising flour

Steps:

  • Caramel sauce: Put all ingredient in a 2-litre ovenproof glass jug. Cook, uncovered in the microwave for 5-6 minutes on 850 watts/high/100%, stirring 2-3 times during cooking. Remove from microwave and set aside.
  • Grease a 22 cm ring container with high sides.
  • Combine dates and water in a heatproof dish. cook, uncovered, for 4-5 minutes on 850 watts/high/100%.
  • Quickly stir in bicarb of soda (mixture will froth, so don't worry).
  • Cream together butter, sugar and orange rind. Add vanilla and eggs, one at a time.
  • Fold in flour and date mixture. Spread in prepared container. Place on a rack and cook, uncovered, for 8-10 minutes on 650 watts/medium high/70%.
  • Gently pour two-thirds of the caramel sauce over the half-cooked pudding. Put it back into microwave oven and cook, uncovered, for a further 5-6 minutes on 500 watts/medium/50%. Allow to stand for 5 minutes before turning out.
  • Serve with remaining sauce.

Nutrition Facts : Calories 1000, Fat 51.4, SaturatedFat 31.7, Cholesterol 216.2, Sodium 776.5, Carbohydrate 135.3, Fiber 3.9, Sugar 113, Protein 6.6

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