5 recipes found
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.
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.
Combine dates and tea in a bowl; set aside to 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.
Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until edges are golden, 13 to 15 minutes.
Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
Let cookies cool before drizzling with warm toffee sauce.
Place dates in a small heatproof bowl. Pour in enough boiling water to cover, then stir in baking soda, and soak dates for 10 minutes.
Meanwhile, place 1 cup butter in a light colored saucepan over medium-low heat. Cook, stirring constantly, until butter is browned, 5 to 10 minutes. Pour browned butter into a large mixing bowl and allow to cool for 10 minutes.
Drain dates; add to a food processor or blender, and pulse until mixture is thick and paste-like, with few large chunks of date remaining.
To the browned butter, add brown sugar, molasses, vanilla, espresso powder, salt, nutmeg, cloves, and allspice; stir to combine. Add in egg and stir until well incorporated, about 1 minute. Add in dates, and stir until thoroughly combined. Add in 1 1/2 cups flour, cornstarch, and baking powder and mix until just combined. Add in remaining 1 cup flour and stir until just incorporated.
Pour 1/2 cup white sugar in a small bowl.
Scoop out 1 tablespoon dough and roll into a ball; roll in sugar until completely coated. Dough will still be so somewhat soft, but should still roll into a ball. Using your thumb, or the handle of a wooden spoon, spatula, or small whisk, make an indentation in the center, about 1/2-inch wide. Place cookies on a plate. Repeat this process with remaining dough. Refrigerate until chilled, at least 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with silicone baking mats or parchment paper. Arrange chilled cookies 1 inch apart on prepared baking sheets.
Bake until cookies begin to puff, and small cracks begin to appear, 12 to 14 minutes. Remove cookies from oven, and immediately use the handle of a wooden spoon or spatula to press the center of cookies back down. Cool cookies on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
For toffee sauce, place brown sugar, butter, water, molasses, and salt in a heavy-bottomed sauce pot over medium-low heat. Cook, stirring constantly, until mixture is boiling. Reduce heat to low and boil for 2 minutes, stirring constantly. Carefully pour in cream (mixture will sputter), while continuing to stir. Return to a boil, and cook for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and lemon juice. Pour into a heatproof glass measuring cup with a pour spout. Allow toffee sauce to cool until slightly thickened, stirring occasionally, 15 to 20 minutes.
Carefully pour toffee sauce into center of each cookie, taking care to not overfill. Alternatively, you can spoon the sauce into the cookies instead of pouring from a measuring cup. Toffee sauce will thicken as it cools. Store cookies in a single layer in an airtight container.