Sticky toffee pudding recipe
Lulu
10 months ago
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Lulu
10 months agoRelated Discussions
Pressure Canning Pudding?
Comments (4)We're about ice creamed out if such a thing is possible. I made toffee chip, peanut butter, chocolate marshmellow last night, cranberry ginger the night before, peach the week before and somewhere in there we had a vanilla toffee rum. Thought about making cake, but I can't eat it without milk so it's a catch 22. My grandmother use to make a canned pudding when I was growing up but I never got the recipe. I just remember she used 1/2 pt jars, it was yellowish from the eggs, tasted of vanilla and had melted brown sugar in the bottom. It was more like a flan custard than a pudding I guess....See MoreEggnog Lovers - Eggnog-Toffee Teacake Recipe
Comments (3)Gee I don't why there's the A's there, they weren't there when I previewed, try one more time: Moist, dense, and rich, this nutmeg-scented teacake is topped w/a glaze of sticky toffee mixed w/toasted pecans. A hint of rum adds an elegant touch to this cake, which can be made ahead, frozen, then thawed when you need it. Eggnog-Toffee Teacake 1 ½ c. unsalted butter, soften 2 c. sugar ½ teas. Freshly grated nutmeg 1/8 teas. Eggnog flavor, optional (I didnÂt use) 1 Tbls. Rum, optional 1 teas. Salt 5 large eggs 3 ¾ cups AP flour 2 teas. Baking powder 1 ½ cups eggnog or half and half Topping: 1/3 cup unsalted butter 1/3 cup brown sugar 1/3 cup light corn syrup Pinch of salt 1 tbls. Rum ½ cup toasted chopped nuts (pecans, almonds, or walnuts) Preheat oven to 350 degrees. 12 cup tube or Bundt pan, two 8 ½"x4 ½" loaf pans; or 6 small loaf pans (3 ½" x 7") To make cake: beat the butter, sugar, nutmeg, rum, & salt until thoroughly combined. Add the eggs one at a time, beating well after each addition. Whisk the flour & baking powder together, and add to the batter alternately with the eggnog or half and half, beating well after each addition. Pour the batter in the pan(s). Bake 30 to 35 minutes (for the small loaf pans), or 60 to 65 minutes for the large loaves or tube pan, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment, to catch any drips. To make the topping: Melt the butter, then add the brown sugar, corn syrup, & salt, stirring until the sugar dissolves. Bring the mixture to a boil & continue to boil for 3 minutes, until it reaches 240 degrees (soft ball stage) on a candy or instant read thermometer. Add the flavor & nuts, & pour the toffee over the cake. Cool completely before serving....See MoreAnyone have a T & T ' Figgy Pudding' recipe?
Comments (3)Diane, How about a traditional Sticky Toffee Pudding? That is what I intend to serve again this year. I cut it out in rounds to serve, but you can also serve it sliced. Home Cookin Chapter: Recipes From Thibeault's Table Sticky Toffee Dessert ===================== Source: Vancouver Cooks - Chef Rolf Gunter from Rim Rock Cafe & Oyster Bar 1 cup whipping cream 1 1/4 cups unsalted butter 2 1/4 cups brown sugar 6 oz. Pitted dates 1 tsp baking soda 1 1/4 cups boiling water 1 tsp vanilla 1 egg 1 1/2 cups all purpose flour 1 1/2 tsp. Baking powder NOTE: I used Medjool Dates . This comforting Pudding lives up to its name! For an extra touch, garnish dessert with a drizzle of chocolate sauce. Serves 6 to 8. Note: I used my Caramel sauce over this dessert. Preheat the oven to 350°F. Line an 8 inch springform pan with aluminum foil and butter it well. Place cream, 1 cup of of the butter and 1 3/4 cups of the brown sugar in a saucepan on medium heat. Boil for 5 minutes, until the sauce begins to turn brown and thicken slightly. Pour half into the springform pan. Save the rest of the sauce. Place dates and baking soda in a bowl. Add boiling water, mix and let cool. Place the remaining butter , the remaining sugar and vanilla in an electric mixer. Beat on medium high for about 5 minutes, until well creamed. Beat in the egg, then stir in the date mixture. Combine flour and baking powder in a bowl. Fold into the egg mixture until evenly incorporated. Pour into the springform pan and bake in the oven for 30 minutes. Turn down the oven to 300°F and bake for 60 minutes, until golden brown and firm when touched lightly. To serve: unmould the pudding, slice it and place on individual plates. Drizzle with the warmed reserved sauce. NOTE: I found that this cake cooked much quicker than the time called for in the recipe. I baked it for 30 minutes at 350°F and then for another 20 to 25 minutes at 300°F. Caramel Sauce ============= Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla . Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc.....See MoreToffee--Too Hard!
Comments (7)yes add to cookie dough..or over ice cream... love2, my recipe comes from a Betty C ...yes butter...and it is a touch sticky..but I love to suck on it. I guess I could drop the temp a touch. I think I'll try the recipe I linked to below too. Almond Butter Crunch 1 c sugar 1 c butter 2 T water 1 T corn syrup 3/4 c chopped toasted almonds 1/2 c chocolate chips Butter square 9x9 pan well. Heat sugar, butter, water and corn syrup to boiling in heavy pan over medium heat, stirring constantly. (I swirl it and only stir a little to get the "edges".) Cook, stirring, to 290F 12-15 minutes, (mixture will be light brown and thickened); remove from heat. Stir in almonds. Spread evenly into pan. Sprinkle with chocolate chips, cover and let chips soften. Spread them over the top. Let stand at room temp 3 hours until chocolate is firm. I don't stir in the almonds..I sprinkle toasted sliced almonds on one half of the pan, over the just spread chocolate. I have also used almond meal sprinkled over a whole batch. Here's what Linda C is describing. Butter Almond Toffee...See MoreLulu
10 months agoLouiseab
9 months agoLouiseab
9 months agoLulu
9 months agolast modified: 9 months agofloral_uk z.8/9 SW UK
8 months agolast modified: 8 months agoIslay Corbel
8 months agolizbeth-gardener
8 months agolast modified: 8 months agocolleenoz
8 months agolast modified: 8 months agofloral_uk z.8/9 SW UK
8 months agolizbeth-gardener
8 months agoSuzieque
8 months agofloral_uk z.8/9 SW UK
8 months agocolleenoz
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