Best Sticky Date Pudding With Caramel Sauce Recipes

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
• For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
• In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
• Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
• Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
• Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.

STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
• Place dates, boiling water and bi-carbonate soda into a food processor (or Thermomix) and leave for 5 minutes.
• Add the butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
• Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture will springs back when touched in the centre.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.
• Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.
• Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
• Place dates, boiling water and bi-carb soda into the Thermomix bowl. Leave for 5 minutes.
• Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
• Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
• Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture will springs back when touched in the centre.
• To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into the Thermomix bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).
• Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.

STICKY DATE PUDDING WITH TOFFEE SAUCE

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 TOFFEE PUDDING WITH TOFFEE SAUCE

Steps:

• Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
• Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
• Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
• Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

STICKY DATE PUDDING WITH CARAMEL SAUCE

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.

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE

Steps:

• Make sauce:
• Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
• Make cake:
• Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
• Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
• Cut cake into slices; drizzle caramel sauce over each slice.

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE

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 NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE

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!