Sticky toffee pudding recipe, no dates?
Does anyone have a simple but yummy sticky toffee pudding that doesnt need dates? I dont like them!!
- 1 decade agoBest Answer
1 cup chopped pitted dates
1 teaspoon baking soda
90 g (3 1/4 oz.) butter, softened
115 g (1/2 cup) soft brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
185 g (1 1/2 cups) self-rising flour
230 g (1 cup) soft brown sugar
250 ml (1 cup) cream
90 g (3 1/4 oz.) butter
1/2 teaspoon vanilla extract
1. Preheat oven to 180 (350 F/Gas 4). Brush an 18 cm (7 inch) sqaure cake pan with melted butter and line with parchment paper. Put the dates and baking soda in a bowl and add 250 ml (1 cup) boiling water. Stir and leave for 15 minutes.
2. Beat together the butter and sugar until light and creamy. Beat in the eggs gradually. Add the vanilla extract. Fold in half of the flour then half of the date mixture. Stir in remaining flour and dates, mixing well. Pour into the prepared cake pan and bake for about 50 minutes, or until cooked when tested with a skewer. (Skewer comes out clean, with little crumb sticking to it.) Leave to cool in pan for 10 minutes before turning out onto serving plate.
3. To make the sauce, put all of the sauce ingredients in a saucepan and bring to a boil while stirring. Reduce heat, and watching carefull, simmer for 5 minutes. Pour over warm pudding and serve.
just take out the dates in any recipie you find this is so good! recommend it
- 1 decade ago
If you don't mind apricots you could try this recipe:
Apricot Sticky Toffee Pudding
Pudding base :
- 200 g dried apricots, pitted and quartered
- 1 tsp baking soda
- 1 C boiling water
- 2 Tbsp (30 g) butter
- 1 C (200 g) brown sugar
- 2 eggs
- 1 1/2 C (180g) flour
- 2 tsp baking powder
- 1/2 tsp salt
Toffee sauce :
- 1 C (200 g) brown sugar
- 3/4 C (20 cl) whipping cream
- 1/2 tsp vanilla extract
- 2Tbsp (30 g) butter
Preheat the oven to 180°C (360°F), and lightly butter a 7'' (18 cm) square or round cake pan.
Combine the apricots and the baking soda in a heatproof bowl. Add the boiling water, stir, and leave to stand.
In a food processor (Jill does it by hand), mix a cup of sugar and 2 tablespoons of butter. Add the eggs one by one, mixing well after each addition. Add in the flour (sifted if you're hand-mixing), baking powder and salt, mix well. Add the apricots and their water, and mix again thoroughly.
Pour the batter into the cake pan, and bake for 30 to 40 minutes, until puffed and golden. Jill recommends using a skewer to test the cake for doneness (it is ready when the skewer comes out clean), but my wooden skewer still came out with moist crumbs after 40 minutes, and the result was fine.
To make the sauce, combine the sauce ingredients in a medium saucepan, large enough to allow the mixture to rise when it boils. Bring to a boil, stirring until the sugar is dissolved. Simmer for five minutes, without stirring, until thick and golden brown. Set aside, and reheat just before serving.
The pudding and the sauce should be served warm. Glaze the whole pudding with the sauce, or cut the pudding into slices or squares and pour the sauce over each serving. I am told sticky toffee pudding is often served with custard, fresh cream, ice-cream or yogurt, but it's also fine as is, washed down with a cup of good tea.
or for a simple sticky toffee pudding just make a good bread pudding of your choice and put this sauce on top
Sticky Toffee Sauce
3/8 c unsalted butter .
2 tbsps dark corn syrup .
3/4 c soft dark brown sugar, plus .
2/3 c heavy cream .
Serving suggestion .
1 tbsp soft dark brown sugar .
vanilla ice cream
Step #1 Put the sugar, syrup & butter in a pan & slowly bring to the boil, allowing the butter to melt & the sugar to dissolve.
Step #2 Let the mixture bubble for a couple of mins before carefully adding the cream.
Step #3 Cook for another 2 to 3 mins or until the sauce is thick, sticky & glossy.
Step #4 Serve with a couple of scoops of vanilla ice cream.
- lacieLv 43 years ago
I hate dates with a keenness yet discovered that in case you stick to a sticky-toffee pudding recipe yet spend quite time reducing the dates fairly finely into purely approximately a paste you do no longer understand they are there. i assume which you would be waiting to easily do a sponge pudding blend and use muscovado sugar rather of caster to furnish it quite darkness and flavour.
- PerryLv 41 decade ago
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- Claire ELv 41 decade ago
Just use your favourite recipe and miss out the dates or substitute them for something else. You could experiment with a different ingredient and you may discover something really tasty! Good luck!