Best Toffee Apple And Pecan Pud Recipes
STICKY TOFFEE APPLE PUDDING
My mother and I make this for dessert all the time. The whole family loves it and it is usually all eaten in 5 minutes! I have found that the granny smith apple is the perfect apple for this pudding.
Provided by Polly_Waffle_Kid
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
- Bring to the boil, reduce heat and simmer for 3 minutes.
- Pour into a greased 20cm round cake pan and allow to cool.
- Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
- Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
- Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
- Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
- Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
- Serve warm with lashings of cream.
Nutrition Facts : Calories 451, Fat 22, SaturatedFat 11.4, Cholesterol 124.3, Sodium 143.1, Carbohydrate 60.2, Fiber 1.8, Sugar 42.3, Protein 5.4
MARY'S APPLE PECAN TOFFEE PUDDING RECIPE
Provided by Cubby
Number Of Ingredients 12
Steps:
- Stir all toffee ingredients on stove for 5 min. Set aside. Sponge Cream butter and brown sugar. Add egg and vanilla. Gently fold in flour then apples. Put in half toffee topped by half pecans. The other half will be added after sponge is turned out. Gently add sponge and tamp down. Top with parchment and pleated foil. Use tripled foil to make cradle to lower into pot of boiling water half way up the pot. Lower to simmer. Cover and simmer 2 1/2 hours.
ABSOLUTELY SINFUL! STICKY TOFFEE PUDDING WITH PECAN TOFFEE SAUCE
This is as wicked as it sounds. A truly delectable combination of flavours and textures that are light and melt in the mouth. I would choose this as a Christmas or New Year dinner party dessert, as the puddings freeze well and are no trouble to re-heat. A modern British classic - sticky toffee pudding was thought to have originated from the Sharrow Bay Hotel in Ullswater in the Lake District of Northern England There is also a school of thought that John Tovey at Miller Howe in Windermere was the first to make this. Either way, the pudding is as iconic today as it was when it was first baked and devoured by the lucky diners of either one of those hotels! My recipe is based on the recipe that Delia Smith published in her Christmas cookbook, but I have made several changes that I feel work better for me, the main change is to increase the pecan toffee sauce quantities, as I have had grown people - mainly males - fighting over who gets the last dribble of this delectable sauce!! I hope you find the step-by-step photos useful when you make this for the first time. (This was featured in the September 2008 Cooking School Topic of the Month on Zaar - a wonderful event where lots of talented chefs on Zaar showed off their culinary skills through photographic tutorials!) Prep time includes the time needed for soaking the dates.
Provided by French Tart
Categories Dessert
Time 1h48m
Yield 8 Little Sticky Toffee Puddings, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/360°F Lightly butter 8 x 3" ramekin dishes. I like to spray them to coat them evenly.
- Soak the dates in the boiling water for about half an hour to soften them. Add the bicarbonate of soda, vanilla essence and coffee mixture, mix well and allow to soak for 30 minutes more.
- In a separate bowl, beat the butter and sugar until light and fluffy, then add the beaten eggs, a little at a time, and beat well after each addition. Fold in the sifted flour, again a little at a time, gently mixing through after each addition.
- Then add the date mixture. You should have a fairly sloppy mixture, it looks all wrong - but it is ALL right, I promise you! Divide the mixture equally between the ramekins, place them on a baking tray and bake for 25 to 30 minutes, or until well risen.
- Cool for 5 minutes, then loosen them around the sides with a butter knife and turn out. The puddings can be cooled and frozen at this stage. After freezing, defrost, pour the hot sauce over and re-heat to serve as instructed below.
- To serve:- Place the puddings in a shallow ovenproof dish. Heat the grill. Make the sauce by melting the butter, cream, pecans and sugar together in a pan, and stir well.When just boiling, pour HALF of the sauce over the puddings; and then continue to heat the sauce on a rolling boil until it has thickened.
- Place the puddings 5" below the grill and cook for about 8 minutes, making sure that the nuts and sauce does not burn too badly; you should have toasted nuts in places, with a sticky toffee glaze which is almost crunchy.
- Serve with the extra toffee sauce in a heatproof jug, chilled cream, custard, ice-cream, or just NAKED!
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
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