Best 3 Delias Sticky Toffee Pudding Recipes
In the realm of decadent desserts, Delia's sticky toffee pudding reigns supreme. This classic British dish tantalizes taste buds with its moist, spongy texture, rich toffee sauce, and addictive caramel notes. Whether you're a seasoned baker or a novice in the kitchen, embarking on a journey to create this culinary masterpiece can be a rewarding and delightful experience. This article will guide you through the essential steps and provide valuable tips to ensure your sticky toffee pudding turns out perfect. From selecting the finest ingredients to mastering the art of steaming, we'll unlock the secrets to crafting this iconic dessert that will impress your family and friends.
Here are our top 3 tried and tested recipes!
STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
ELIZA'S STICKY TOFFEE PUDDING
This recipe is out of a pudding cookbook and is delicious! Notes: The sauce is to be served hot but the pudding can be cold, do not be put of by the amount of sugar-it will be worth it and do not mind if you do not like dates, I do not but this is my favourite pudding...ever! Also the cooking time may be longer in a non-fan oven and it is easier if the ingredients are ready prepared but not crucial. Enjoy xxx
Provided by Eliza Chocoholic
Categories Dessert
Time 35m
Yield 16 slices, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
- Preheat the oven to 180c/350f/gas mark 4.
- Grease a cake tin (round or square) 20cm diameter, with butter.
- Put the remaining butter in a separate bowl, add sugar, and mix well.
- Beat the eggs then fold in the flour.
- Drain the soaked dates, add to the bowl and mix.
- Spoon the mixture evenly into the prepared cake tin.
- Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). The pudding is cooked when a skewer inserted into the centre comes out clean.
- About 5-10mins before the end of the cooking time, make the sauce.
- Melt the butter in a saucepan over a medium heat.
- Stir in the cream and the sugar and bring to the boil, stirring constantly.
- Lower the heat and simmer for 5mins.
- Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.
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!
Tips:
- For the best flavor, use good quality dates. Medjool dates are a popular choice, as they are large and have a soft, caramel-like flavor.
- If you don't have any dates, you can substitute raisins or sultanas.
- To make sure the pudding is cooked through, insert a skewer into the center. If it comes out clean, the pudding is ready.
- Allow the pudding to cool slightly before serving. This will help it to set and make it easier to slice.
- Serve the pudding with a dollop of whipped cream, custard, or ice cream.
Conclusion:
Delia's Sticky Toffee Pudding is a classic British dessert that is sure to impress your guests. It is a moist, dense pudding with a rich toffee sauce that is simply irresistible. Follow these tips to make the perfect Sticky Toffee Pudding every time.
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