Sticky Toffee Pudding

"From Beginish Restaurant in Dingle, Ireland"
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 30mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F.
  • Butter 9-inch-diameter springform pan.
  • Line bottom of pan with parchment paper; butter parchment.
  • Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
  • Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition.
  • Add half of flour and beat to blend.
  • Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
  • Add remaining flour and beat until blended.
  • Combine instant coffee and baking soda in small bowl.
  • Pour into date mixture, stirring to dissolve coffee granules.
  • Add date mixture to batter and beat to blend.
  • Pour batter into prepared pan.
  • Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
  • Cool pudding until just warm; unmold; sprinkle with powdered sugar.
  • Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.

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Reviews

  1. Miller, I had a table-full of Brits this weekend and this dessert made me an honorary subject of the Queen! I never saw such a bunch of people so homesick for school lunch dessert in my life! I used pre-smushed dates, very handy! I also used margarine instead of butter to make it non-dairy, and served it with my own non-dairy vanilla ice cream. With something as delicious as this I'm amazed that the sun has set on the British Empire!
     
  2. This is tasty and quite sweet but after all it is dates. Instead of the coffee granules I used my own hot strong coffee instead of the 1 cup boiling water. Blended the soda with the flour. I sprinkled with powdered sugar and served at room temperature.We love dates so this went over well.Next time I will try it with dried figs as we love figs also.
     
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Tweaks

  1. This is tasty and quite sweet but after all it is dates. Instead of the coffee granules I used my own hot strong coffee instead of the 1 cup boiling water. Blended the soda with the flour. I sprinkled with powdered sugar and served at room temperature.We love dates so this went over well.Next time I will try it with dried figs as we love figs also.
     
  2. Miller, I had a table-full of Brits this weekend and this dessert made me an honorary subject of the Queen! I never saw such a bunch of people so homesick for school lunch dessert in my life! I used pre-smushed dates, very handy! I also used margarine instead of butter to make it non-dairy, and served it with my own non-dairy vanilla ice cream. With something as delicious as this I'm amazed that the sun has set on the British Empire!
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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