Desserts - Sticky toffee pudding hairy bikers recipes
Author: Robert Baker
Serve with extra cream or ice cream. Soft squidgy dates and sticky toffee sauces make this a truly scrumptious dessert and is great served with a drizzle of cream or custard.
Make-ahead sticky toffee pudding
A classic version of sticky toffee pud – some versions put sauce on the bottom too – but it doesn’t need it. Serve with extra cream or ice cream.
Provided by: The Hairy Bikers
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 13
Provided by: The Hairy Bikers
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 13
Ingredients:
- 200g/7oz pitted dates, roughly chopped
- 1 tsp bicarbonate of soda
- 300ml/10fl oz boiling water
- 50g/1¾oz butter, plus extra for greasing
- 75g/2¾oz light soft brown sugar
- 75g/2¾oz dark muscovado sugar
- 2 free-range eggs
- 175g/6oz self-raising flour
- 125g/4½ oz butter
- 75g/2¾oz light soft brown sugar
- 50g/1¾oz dark muscovado sugar
- 200ml/7fl oz double or whipping cream
- pinch salt
How to cook:
- Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in.
- Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand.
- Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour.
- Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides.
- While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon).
- While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through.
Tags:
The Hairy Bikers' Sticky ‘Cocktail' Toffee Pudding
The culinary duo are back for dessert. Imagine
Sticky Toffee pudding
meets a cocktail, and the result is fabulous. This is the ultimate festive
pudding
…
Traditional Sticky Toffee Pudding
As one of Britain's favourite puddings, this delicious treat will not disappoint. Soft squidgy dates and sticky toffee sauces make this a truly scrumptious dessert and is great served with a drizzle of cream or custard. Traditionally a Sticky Toffee Pudding will contain soft dates and dark sugar. We've added a toffee sauce to ours but it works equally well with custard or cream. Did you know Sticky Toffee Pudding originates from the Lake District where it was first served in the 1970s.
Provided by: Baking Mad
Yields: 8 servings
Number of ingredients: 24
Provided by: Baking Mad
Yields: 8 servings
Number of ingredients: 24
Ingredients:
- 100g Dates (chopped)
- 80ml Water (hot)
- 1 tsp Bicarbonate of soda
- 85g Butter (unsalted)
- 140g Billington's Unrefined Dark Muscovado Sugar
- 2 Egg(s) (free range)
- 180g Allinson's Plain White Flour
- 50ml Water
- 300g Billington's Unrefined Golden Caster Sugar
- 200ml Double cream
- 100g Golden syrup
- 100g Butter (unsalted) (cold, cubed)
- 100g Dates (chopped)
- 80ml Water (hot)
- 1 tsp Bicarbonate of soda
- 85g Butter (unsalted)
- 140g Billington's Unrefined Dark Muscovado Sugar
- 2 Egg(s) (free range)
- 180g Allinson's Plain White Flour
- 50ml Water
- 300g Billington's Unrefined Golden Caster Sugar
- 200ml Double cream
- 100g Golden syrup
- 100g Butter (unsalted) (cold, cubed)
How to cook:
- Step 1:
- Preheat the oven to 180°C (160°C fan, gas mark 4). Butter the baking tin and line the base with greaseproof paper.
- Step 2:
- Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.
- Step 3:
- In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.
- Step 4:
- Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.
- Step 5:
- To make the sauce use a large heavy bottomed pan, add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallising.
- Step 6:
- Continue to boil the sugar until it become dark brown in colour, a single wisp of smoke will appear to indicate that it is done, turn off the heat immediately and move the pan to a cooler place.
- Step 7:
- Carefully pour in the cream, stirring continuously, then whisk in the golden syrup.
- Step 8:
- Let the toffee cool for 10 minutes then gradually add the cubed butter and stir in.
- Step 9:
- To serve, cut the pudding into squares and pour over the toffee sauce.
Rachel Allen's chocolate sticky toffee pudding recipe
This chocolate sticky toffee pudding is ideal when you can't make up your mind between sticky toffee pudding or a chocolate dessert and you want both
Provided by: Rachel Allen
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 8
Provided by: Rachel Allen
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 8
Ingredients:
- 300ml (½ pint) boiling water
- 150g (5oz) chopped dates
- 100g (4oz) dark chocolate 100g (4oz) butter, softened
- 150g (5oz) soft light brown sugar or light muscovado sugar
- 3 eggs
- 225g (8oz) plain flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
How to cook:
- Preheat the oven to 180°C (350°F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
- Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
- Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.
- To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.
- To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.
