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    You are in: Home / Recipes / Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce Recipe
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    Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce

    Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce. Photo by French Tart

    1/35 Photos of Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 48 mins

    1 hrs 10 mins

    38 mins

    French Tart's Note:

    This is as wicked as it sounds. A truly delectable combination of flavours and textures that are light and melt in the mouth. I would choose this as a Christmas or New Year dinner party dessert, as the puddings freeze well and are no trouble to re-heat. A modern British classic - sticky toffee pudding was thought to have originated from the Sharrow Bay Hotel in Ullswater in the Lake District of Northern England There is also a school of thought that John Tovey at Miller Howe in Windermere was the first to make this. Either way, the pudding is as iconic today as it was when it was first baked and devoured by the lucky diners of either one of those hotels! My recipe is based on the recipe that Delia Smith published in her Christmas cookbook, but I have made several changes that I feel work better for me, the main change is to increase the pecan toffee sauce quantities, as I have had grown people - mainly males - fighting over who gets the last dribble of this delectable sauce!! I hope you find the step-by-step photos useful when you make this for the first time. (This was featured in the September 2008 Cooking School Topic of the Month on Zaar - a wonderful event where lots of talented chefs on Zaar showed off their culinary skills through photographic tutorials!) Prep time includes the time needed for soaking the dates.

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    Ingredients:

    Serves: 8

    Yield:

    Little ...

    Units: US | Metric

    Puddings

    Sauce

    Directions:

    1. 1
      Heat the oven to 180C/360°F Lightly butter 8 x 3" ramekin dishes. I like to spray them to coat them evenly.
    2. 2
      Soak the dates in the boiling water for about half an hour to soften them. Add the bicarbonate of soda, vanilla essence and coffee mixture, mix well and allow to soak for 30 minutes more.
    3. 3
      In a separate bowl, beat the butter and sugar until light and fluffy, then add the beaten eggs, a little at a time, and beat well after each addition. Fold in the sifted flour, again a little at a time, gently mixing through after each addition.
    4. 4
      Then add the date mixture. You should have a fairly sloppy mixture, it looks all wrong - but it is ALL right, I promise you! Divide the mixture equally between the ramekins, place them on a baking tray and bake for 25 to 30 minutes, or until well risen.
    5. 5
      Cool for 5 minutes, then loosen them around the sides with a butter knife and turn out. The puddings can be cooled and frozen at this stage. After freezing, defrost, pour the hot sauce over and re-heat to serve as instructed below.
    6. 6
      To serve:- Place the puddings in a shallow ovenproof dish. Heat the grill. Make the sauce by melting the butter, cream, pecans and sugar together in a pan, and stir well.When just boiling, pour HALF of the sauce over the puddings; and then continue to heat the sauce on a rolling boil until it has thickened.
    7. 7
      Place the puddings 5" below the grill and cook for about 8 minutes, making sure that the nuts and sauce does not burn too badly; you should have toasted nuts in places, with a sticky toffee glaze which is almost crunchy.
    8. 8
      Serve with the extra toffee sauce in a heatproof jug, chilled cream, custard, ice-cream, or just NAKED!

    Ratings & Reviews:

    • on December 23, 2009

      45

      There's no such thing as bad sticky toffee pudding but some are better than others. Some people prefer the light, golden type and others the dark, dense type. I prefer the latter, especially when it is made with black treacle. While tasty, this recipe seemed to lack 'something' compared to others I've made, which surprised me considering that I thought coffee would make the flavor more complex. The sauce was different with the "twice boiled then broiled" method so I may try it with another recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2008

      55

      These were great and very sinful. The recipe calls for stone dates and I just got what ever dates the produce section at my grocery had, don't know if they were the right ones, but they seemed to work just fine. I really dislike coffee and was a little worried that I wouldn't like this because of the coffee in it but I would have never known there was coffee in the pudding if I hadn't made it myself.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 687.3
     
    Calories from Fat 367
    53%
    Total Fat 40.8 g
    62%
    Saturated Fat 22.4 g
    112%
    Cholesterol 152.2 mg
    50%
    Sodium 617.1 mg
    25%
    Total Carbohydrate 78.9 g
    26%
    Dietary Fiber 2.9 g
    11%
    Sugars 58.3 g
    233%
    Protein 5.7 g
    11%

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