Best 2 Make Ahead Sticky Toffee Pudding Recipes

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• Before starting add bring dates and water to a small saucepan and bring to a boil.
• Turn off heat and leave to soak for 10 minutes.
• Add dates and water to a blender and puree (CAREFULLY, water will still be hot).
• Pour into large mixing bowl and add in flour, baking powder, baking soda and salt, whisking well until just combined.
• To your stand mixer add butter and brown sugar on medium speed, beating until light and fluffy, about 1 minute.
• Add in the egg, vanilla extract and orange zest until well combined.
• On the lowest speed setting add in the date mixture until just combined.
• Pour into baking pan and bake for 25-30 minutes.
• To a large saucepan add the heavy cream, butter, brown sugar, molasses, corn syrup and vanilla extract.
• On medium heat, whisk well until combined.
• Bring to a boil and cook for 3 minutes.
• Remove from heat.
• Serve slices covered with toffee sauce.

THE ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F /160 C / Gas 3.
• Butter and lightly dust an 8 x 8 x 2 1/2-inch square baking tin with flour.
• Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
• Sieve the flour and bicarbonate of soda into a large baking bowl.
• In another baking bowl, cream the butter and sugar together until light and creamy, don't worry about grains of sugar, they will melt during cooking.
• Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
• Using a large metal spoon carefully fold in one-third of the flour, then carefully stir in one-third of the milk. Repeat until all the flour and milk is used up.
• Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
• Pour the mixture into the baking tin and bake in the center of the oven for 45 to 50 minutes until the sponge is raised and firm to the touch. Remove from the oven and leave to cool in the tin for 10 minutes before turning out.
• Over medium heat, melt the butter, sugar, and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved.
• Add the treacle and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
• Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
• Serve with custard or ice cream.