Sticky toffee puding with butterscotch

motherkitty

Delia Smith has a recipe for little sticky toffee puddings in her Christmas book. I'm sure if you put in a search in Yahoo/Google for Delia recipes you will be able to find it.

nannaC

motherkitty wrote: »

Delia Smith has a recipe for little sticky toffee puddings in her Christmas book. I'm sure if you put in a search in Yahoo/Google for Delia recipes you will be able to find it.

Here it is
LITTLE STICKY TOFFEE PUDDINGS with PECAN TOFFEE SAUCE
serves 8 people.
FOR THE PUDDINGS
3oz/75gm butter
5oz/150gm castor sugar
2 eggs size2 beaten
6oz/175gm SR flour softed
6oz/175gm chopped stoned dates
6fl oz175ml boiling water
1/2 tsp vanilla essence
2 tsps coffee essence
3/4 tsp bicarb soda
FOR THE SAUCE
6oz/175gm soft brown sugar
4oz/110gm butter
6 tablespoons doubole cream
1oz/25gm chopped pecan nuts
TO SERVE
chilled pouring cream

PREHEAT THE OVEN TO GAS MARK4, 350F 180C

Put chopped dates into bowl pour boiling water over them. add vanilla, coffee essence, bicarb leave on side. In large mixing bowl, cream butter/sugar together [preferably with electric mixer] until pale/fluffy. Graduly add beaten eggs a little at a time beating well after each addition. Next carefully fold in sifted flour using a metal spoon, then fold in the date mixture [including the liquid]. Dont worry the mixture will look sloppy this is correct. Divide mixture between 8 tins place on baking tray place in centre of oven for 25 mins.
When cooked leave them to cool for 5 mins, slide a palette knife carefully around each pud turn out.
Place puds in a shallow heatproof dish. Next make sauce by combining all the ingredients in a pan and heating very gently until sugar has melted and all the crystals have dissolved.
To serve puds place dish under the grill so the top of the puds is about 5ins away from the heat and let them heat through for about 8 mins. The tops wil become browm and slightly crunchy and the sauce will be bubbling. Serve with chilled cream.

My appologies to Delia I have condensed the words a little. Also to save time I have always just put the butter/sugar/eggs/flour altogther into my kenwood chef and mixed at full speed then added the date mix and it has always turned out fine.

npsmama

I have company for lunch tomorrow and am making a sticky toffee date cake as per Delia that requires a topping of sugar, butter and double cream to be poured on the cake half way through baking.
I haven't got any double cream - do you think I could use sweetened condensed milk instead of the sugar/butter/cream mixture?

Thanks

auntymabel

I think it would be too runny.

mumto1_2

and too sweet - if that's possible.

sazzy6

Hiya,

I am making a pudding for 7 adults tomorrow night and I have to make it tomorrow too. I think I will make sticky toffee pudding but I wondered if I could make a kind of sticky toffee muffin (with the sauce obviously) so they would be like an individual portion. I would then make the sauce and pour on to serve.

Do you think this would work? Should I use a normal sticky toffee pudding recipe and then bake in muffin cases or does it need a different kind of recipe.

Paulie'sGirl

I can't see why not, I would just alter the cooking time accordingly.

PGxx

champys

Yes, I always make my sticky toffee puds in a muffin tin - then freeze them. That way I have a quick solution for a pudding for either the two of us, or just DH, or any number of unexpected guests. The recipe I use came from this forum, will see if I can find a link, otherwise I'll do a cut&paste. It is great, because all I need to do is microwave them 2 or 3 minutes from frozen, pour over some sauce or custard, and that's it!

champys

Cut & paste is quickest - here goes. With thanks to original poster!!

Ok, sticky toffee pudding recipe...It makes 12 muffin sized portions or can be cooked as a whole cake. Muffins freeze really well and can be warmed up in microwave

Sticky toffee pudding
6oz chopped dates
1 tsp bicarb soda
2oz butter
6oz dark soft brown sugar
1/2 tsp vanilla essence
1/2 pint water
6oz self raising flour
2 eggs

Grease tin. Preheat oven to 160'C. Bring water and dates to boil in a pan. Add bicarb soda. Leave mixture to cool. Cream butter and sugar. Beat in eggs. Fold in flour. Stir in date gooey liquid mush and vanilla essence. Bake until springy and skewer comes out clean. If doing as a whole cake this will take 30-40 minutes. If doing as individual muffins will take about 20 minutes.

Delicious served with custard, cream or the sauce below.

Sticky toffee sauce
7oz soft dark brown sugar
5oz butter
6 tbsp double cream.
1/2 tsp vanilla extract
Melt all ingredients in pan until sugar dissolved. Pour over cake. Have heart attack.

To be honest I have never measured out the ingredients for this and it always tastes fine. Not sure if the sauce freezes. Maybe somebody could test it out!

zippychick

Hi Sazzy6

As you have your answer I have added your thread to the current one on Sticky toffee puddings to keep all the information together for future users.

Do let us know how you get on!

Thanks
Zip