Best Cranberry Sticky Toffee Pudding Recipes

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STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

This is a delicious and super sweet sticky pudding. Serve with whipped cream.

Provided by Allrecipes Member

Categories     World Cuisine     European     UK and Ireland     English

Time 1h30m

Yield 8

Number Of Ingredients 20

1 ½ cups finely chopped, pitted dates
1 ¼ cups hot brewed tea
¾ cup white sugar
2 tablespoons white sugar
½ cup unsalted butter, softened
3 large eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon instant espresso coffee granules
½ cup white sugar
1 tablespoon white sugar
¾ cup brown sugar
1 tablespoon brown sugar
¾ cup golden syrup
1 tablespoon golden syrup
½ cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine dates and tea in a bowl and soak for 15 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
  • Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
  • Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
  • When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
  • Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g

CRANBERRY STICKY TOFFEE PUDDING



Cranberry Sticky Toffee Pudding image

This is from our local foodie magazine, City Palate... Made it for Xmas and it was amazing. Any recipes I've ever tried out of this magazine have been incredible (the contributors are mostly big chefs around town)

Provided by Cadillacgirl

Categories     Dessert

Time 55m

Yield 1 pudding, 9 serving(s)

Number Of Ingredients 12

1/3 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla or 1 teaspoon rum extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup orange juice
2 cups frozen cranberries, coarsely chopped
3/4 cup butter
1 3/4 cups packed brown sugar
1 cup whipping cream

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well.
  • In a small bowl, stir together the flour, baking powder, and salt.
  • Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries.
  • Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.
  • TOFFEE SAUCE.
  • Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick.
  • Serve the pudding warm with the sauce!

Nutrition Facts : Calories 642.3, Fat 33.2, SaturatedFat 20.5, Cholesterol 136.3, Sodium 339, Carbohydrate 84.5, Fiber 1.6, Sugar 65.4, Protein 4.5

CRANBERRY TOFFEE PUDDING



Cranberry Toffee Pudding image

Provided by Tyler Florence

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 ounces dates, pitted and coarsely chopped (about 1 1/4 cups)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus for dusting the pan
8 tablespoons (1 stick) unsalted butter, at room temperature, plus for greasing the pan
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup fresh cranberries, 12 cranberries reserved for topping
6 tablespoons (3/4 stick) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
1/4 cup heavy cream

Steps:

  • For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F. Grease a loaf pan with butter and dust with flour; set aside.
  • Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat. Bring to a boil, then remove from the heat and set aside.
  • Place the salt and flour in a medium bowl and whisk to combine; set aside. Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated. Remove the bowl from the mixer and stir in the date mixture until well combined. Add the flour mixture and the cranberries, and stir just until incorporated (don't overmix). Pour the batter into the prepared loaf pan. Arrange the reserved cranberries, evenly spaced, on top.
  • Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes. Meanwhile, prepare the toffee sauce.
  • For the toffee sauce: Melt the butter in a medium saucepan over medium heat. When it foams, add the brown sugar and vanilla extract; stir once. Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes. While stirring, carefully add the cream in a slow stream. Cook until the sauce bubbles up and increases in volume, about 2 minutes. Remove from the heat.
  • When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool. Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake.
  • Place the cake upright on a serving plate. Serve at room temperature or slightly warmed, covered in warm toffee sauce.

EASY STICKY TOFFEE PUDDING



Easy Sticky Toffee Pudding image

My easy recipe for sticky toffee pudding is quick and so tasty! I just used the ingredients that I had in my fridge and cupboards, without going to the effort of going down the shops to get any special ingredients! Best served straight from the oven with vanilla ice cream on the side.

Provided by Allrecipes Member

Categories     English Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 cup hot black tea
¾ cup raisins
1 tablespoon milk
6 tablespoons unsalted butter
½ cup white sugar
⅓ cup light brown sugar
2 large eggs
1 ⅓ cups self-rising flour
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon baking soda
¼ cup light brown sugar
2 teaspoons margarine
2 tablespoons golden syrup

Steps:

  • Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
  • Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
  • Drain raisins and transfer to a food processor. Add milk and blend to combine.
  • Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
  • Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
  • While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
  • Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 80.3 g, Cholesterol 92.7 mg, Fat 14.9 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 8.1 g, Sodium 616.9 mg, Sugar 51.8 g

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Wow your guests with their own mini cake-like dessert. This super moist treat is topped with a warm brown sugar sauce.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1 package (8 ounces) pitted dates
1 cup orange juice
1/2 cup butter, softened
1 cup packed brown sugar
3 large eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon grated orange zest
1 teaspoon vanilla extract
TOFFEE SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
Vanilla ice cream or whipped cream

Steps:

  • In a small saucepan, combine dates and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool. Pour into a blender; cover and process until smooth., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt, ginger, cinnamon and baking soda; gradually add to creamed mixture. Stir in date mixture, orange zest and vanilla., Fill six greased 4-in. fluted tube pans two-thirds full. Bake at 375° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack., Meanwhile, in a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. To serve, invert puddings onto dessert plates. Serve warm with sauce and ice cream or whipped cream.

Nutrition Facts : Calories 999 calories, Fat 48g fat (29g saturated fat), Cholesterol 240mg cholesterol, Sodium 894mg sodium, Carbohydrate 138g carbohydrate (99g sugars, Fiber 5g fiber), Protein 10g protein.

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