Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Thermobron on October 12, 2009, 01:52:11 pm
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All I can say is AMAZING :) :) :)
Well I can say more....made it for my husbands birthday and we were blown away.
I can highly recommend this one, very naughty but lovely
Bronte
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I've often looked at this recipe and wondered if it is as nice as 'hand made'. May have to try it I think.
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It is a lovely recipe, as DD made it usually once a week over winter.
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Absolutely agree. Did it for my son's 18th as it is one of his favourites. Have done it several times since & it is consistently fabulous.
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Excellent, I have been wondering whether to convert mum's recipe or just use this one, so this really helps. Thanks!
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Thanks for trying & REVIEWING :-* :-* :-* :-*
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My husband is obsessed with this pudding so he is somwhat of an expert and he says its better than the ones in rest. I was very pleased to say the least as he is VERY fussy....lol
I would definatley try it and I'm sure you will love it. I just brought no name brand dates and thought it wouldnt be that good...it was great
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I've nevermade sticky date pudding before and from memory have only eaten it once so thought I would try this recipe. I made it in 10 dariole moulds instead of the 20cm tin and only cooked them for about 15 minutes and they were perfect. The mixture also seemed to be very forgiving, I made up to where you put the bicarb in with the date mixture, and ended up talking to a neighbour for about and hour before getting around to finishing them and then after mixing it all together and filling the moulds realised we were running late to go out so had to just leave them sitting on the stove top uncooked for about two hours. When we returned just popped them into the preheated oven, cooked and they were perfect - the pudding was so light and the sauce was great.
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Thanks for the review :-* :-* - yes it is very forgiving ;D
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All I can say is AMAZING :) :) :)
Well I can say more....made it for my husbands birthday and we were blown away.
I can highly recommend this one, very naughty but lovely
Bronte
I would LOVE to have a copy of this recipe. We don't have access to the Festive Cookbook in Canada. I make a sticky date pudding with caramel sauce every Christmas, and can definitely figure out how to make the sauce in the TM, but didn't even think of doing the pudding in it. Would it be possible fo a kind person to e-mail me the recipe? I hate to be such a bother, but this is a recipe (well, I have seen more than a few, actually) that I would really love to have!
Thanks,
Valerie
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Valerie I am off to bed now but will scan it for you in the morning if you like ;)
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Agreed! I'd never made SDP before, but was keen to try it, so cooked it a couple of months ago. Glad I did - just sublime!
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Given that I have only been TMX owner since Sunday, the fault which occured could have been human error 100%. The sticky date pudding was sensational, however I had issues with the caramel suace separating out with a layer of butter appearing on the top of the sauce, this morning there is a layer of solidified butter. Tasted ok but zero for appearance and presentation, luckily the smooth, perfect custard provided the necessary 'liquid'. The date pudding was the lightest I have made or eaten for that matter.
Any suggestions as to what I may have done!!!!!!!!
With thanks
Cheers
Robyn (aka johnro) - Qld
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not sure why this happened, as this has always worked out beautifully every time. did you have the correct amount of butter? (was the cord twisted or TM sitting on it giving an incorrect weight measurement)
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I always do my sauce in a saucepan because the TMX is dirty from making the puddings, and I am too lazy to handwash it ;D
I follow the recipe though, and it's always perfect...
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Thanks all for the constructive comments - as I said human error would have been the cause, thought that I had followed recipe.
Cheers
Robyn - Qld
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Hi Johnro.
I too have had trouble with the caramel sauce. The best result I have had was halving the sauce recipe and doubling or sometime even tripling the cooking time to thicken the sauce. I have made it this way lots and it works beautifully every time.
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I made this recently - I thought the pudding was really light and fluffy, and the caramel sauce was, in my father's words, 'the most beautiful thing' he had ever tasted.... :-))
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Made this for tea tonight, very nice . It made 12/14 serves, this is a lot ;D ;D ;D. The sauce made about 6 serves, so next time I will make 1/2 the sponge recipe and all the sauce recipe. It is from the EDC book. I used 2 bowls, this is one of those times when the second bowl comes in handy.
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This is a divine recipe and has always worked perfectly each time I've made it. Sorry I can't help with your caramel problem ???
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Can't believe this is the first time I've made this dessert. :o Took Chookie's recommendation and halved the sponge ingredients but made the full sauce amount. Still baked in a 20cm round tin for around 40 mins.
I think it made a perfect sized sponge. Ideal for 8 slices.
Sponge was so soft and delicious. I may try reducing the sugar content in the sauce slightly to see if I can get away with it.
Definitely 5/5. ;D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/IMG_4322.jpg)
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Great looking dessert JulieO, nice to see you back posting pictures. Have missed you :-* :-*
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Great work JulieO - now you'll probably have it on the menu often with these cold nights. :-* :-*
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JulieO, great photo, we found that you can eat it cold, sliced as cake.
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Thankyou Judy, Tmxer & Chookie. ;D I was wondering what it would be like on it's own just as cake, will find out tomorrow! :D
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It looks wonderful JulieO. I have never made the TMX one I think I should try it. DH has a birthday this weekend and I wanted to make a lovely sweets for him but all he wants is creamed rice. Oh well, it is easy.
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Thanks Cookie. Definitely worth making. Happy Birthday to your DH too. :D
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It looks wonderful JulieO. I have never made the TMX one I think I should try it. DH has a birthday this weekend and I wanted to make a lovely sweets for him but all he wants is creamed rice. Oh well, it is easy.
Happy birthday to DH - creamed rice sounds good to me - reminds me of my childhood. Secret old pleasure was that stuff in tins. It was a "treat" that now just does nothing for me. A friend had some canned creamed rice recently & I thought yum - but not now.
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Thank you from him. He has requested Cornish Pasties with his creamed rice. At least I can use Termite for the pastry and the rice.
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I use muffin tray to bake it, only take about 30 minutes, made about 16, and no need to cut.
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Thermolove, what a good idea. This is what they do in cafe's and restaurants.
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If you cooked them in muffin trays, could you freeze them?????
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You certainly could lizzieO, it is just like a cake. Nice idea to have some in the freezer for unexpected visitors.
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Wish I had read this thread before making! Totally loved this pudding, but would have been even better in muffin tray. Definitely a new family favourite.
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Great recommendation PSB :-* :-* :-*
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Actually that was thermolove's idea, I just stole it's creamy goodness!
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I finally got around to making this one for lunch visitors today and would like to thank Wonder for her comment that she made them in dariole moulds & left them sitting on the bench for quite a while before popping into the oven. Hints like this are handy when you are entertaining so that everything can run smoothly. As I needed the TMX for steaming vegies, I prepared the sticky date mixture about an hour before my guests arrived then popped them into the oven as we sat down for our main course.
Sauce made when I was ready to serve up. Is this sauce supposed to be really runny? I cut the sugar down to 150g for the puddings and 180g for the sauce (would this be why the sauce was so runny?) For some reason I was expecting a thicker sauce but it was delicious and muffin sized puddings are the way to go.
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Hi Judydawn
I too have had trouble with the caramel sauce. The best result I have had was halving the sauce recipe and doubling or sometime even tripling the cooking time to thicken the sauce. I have made it this way lots and it works beautifully every time.
I also find that leaving it for a while before you eve it so it is warm and not hot makes it thicken a bit too. It is seriously wicked if you pop any leftovers it in the fridge and eat it cold the next day (I am very naughty and can't resist the temptation everytime I go past the fridge). It's a bit like homemade chocolate spread - only happens rarely as I am really a pig over it :P :P.
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I did experience that earth mumma so know for next time to make the sauce in advance too. I have been given another sauce recipe to try so will make that when I use the remaining puddings from the freezer.
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I do mine in baking cups (no need to was the muffin tin) and I add chopped pecans to the sauce. The crunch adds a nice contrast to the softness of the pud.
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I at last got around to making this last night. I made it in a muffin pan. It was lovely and with some left over for the freezer.
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I posted a query re this recipe back in July as I had problems with caramel sauce, problem has never again surfaced on the multiple occasions this has been made. I cooked the pudding in large muffin trays the last twice - makes between 12-15. I decided that portion control was easier using muffin size, this dish is so moorish!!!! The sticky date muffins freeze very well, if you are able to 'sneak' them from the serving plate!!!! :)
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Made these this evening - YUM and I am not even a great fan of Sticky Date pudding! Did them in a muffin tin and the serving size was perfect. Will definitely make them again.
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I made this too, in muffin tins a big thumbs up:) yummo! D.P ate 3-4 in one sitting! Eating out isn't the same anymore when you can make everything just as good at home!
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YUM! That sauce is sickly sweet, but soooo nice. I used dark brown sugar, so it tasted really :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5534.jpg)
Sauce was really runny, so next time I will make earlier in the day, and keep it in the fridge to thicken up.
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Im going to have to try this. I used to make a absolutely beautiful one pre-Thermomix and haven't tried to convert it as yet. I might give this one a go and then convert my recipe and see which one I prefer. Yum my mouth is watering. Think I will make them in the muffin tins like others have.
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Making this now for my dear Mother's Birthday. There are few sweet things she really likes, so thought I'd scrap the cake and do something she really loves. Will have plenty left to freeze for her when she feels like another :)
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I went to a cooking class where they used silicon muffin cups and steamed the puddings in the varoma,YUM,
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These are just delightful....... everyone in my house just loved them and gave them 10/10. I did what others have suggested and left the sauce to cool a little so it would thicken, and they were divine!
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Bedlam, did they use the recipe exactly as in the book for steaming or make some changes? How long did they steam them for? I normally cook these in dariole moulds then when cool transfer to plastic moulds with lids for freezing with some sauce in each mould. Then we have individual serves ready for eating whenever we would like them. it would save some time if I was able to cook in the plastic moulds.
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I made this for the first time tonight and YUM. I have resisted as I knew once I made it - I'll make it again and again. Ridiculously easy, so so moist and fluffy. I did muffins so plenty for the freezer. The sauce was not as rich as I have had in the past but it was very very yummy. DH said it was the best caramel I've ever made - not that I've made many! So yes, this is definitely a keeper and repeater. Good enough for a dinner party dessert and easy enough for a weeknight treat.
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Looks like I'm way behind the times (as usual) - was going to tell everyone about this recipe and it seems it has been talked about alot on here. I followed the EDC version and cooked in the varoma for 20mins - it made 18 and they all fitted in varoma - very happy with this EDC recipe. Even 2 days later they are moist and not stale or stodgy. :)
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Bedlam, did they use the recipe exactly as in the book for steaming or make some changes? How long did they steam them for? I normally cook these in dariole moulds then when cool transfer to plastic moulds with lids for freezing with some sauce in each mould. Then we have individual serves ready for eating whenever we would like them. it would save some time if I was able to cook in the plastic moulds.
I was sure I answered this Wonder, it is the same just with no eggs. Best with patty pan size- I thought I was clever and bought some silicon muffin pan size and they rose and stuck on the bottom of the varoma tray. Guess I was being greedy.
Really are delicious steamed.
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Made this a couple of weeks ago and it is to die for. We all loved it. I put a stickydate recipe on the forum myself but I like the EDC recipe better.
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I make these for my mum when I am going to visit (she lives a few hours away from me). I have suggested trying other recipes rather than the EDC version to see if there is another that she prefers. She has refused all offers of other recipes as she loves this one. A few of her friends have cottoned on that when I visit that I bring one and they time their visits accordingly. They have asked my mum for the recipe but she says that it's all in the TMX.
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Has anyone else had this problem? I made the sauce for the sticky date pudding and it has 1 teaspoon of vanilla essence in the contents and the directions don't say to add this, I didn't add it. What does everyone else do?
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I've never put vanilla essence in the sauce - haven't got the recipecwith me to check but I don't rememberit being on the list.
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Yes it is in the list but not in the directions. I just checked the UK Fast & Easy version of Sticky Toffee Sauce which is different to ours and they add a few drops along with some milk which we don't have in ours either. I doubt whether it would make much difference Yvette. Normally I would put it in if it was in the ingredient list though, just adding it at the end.
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Thanks Judy and Wonder I didn't put it in and it tastes good. It is for tomorrow so it should be fine.
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Cooked the pudding today in muffin trays made about 16 yum yum and the sauce tasted great without the vanilla essence. Big hit with everyone.
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Sticky Date Pudding on the dessert menu tonight
i am only using 100g of sugar and cold butter and did not wash bowl after cooking of the dates :-))
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I don't worry about cleaning the bowl either Uni - makes it much quicker and doesn't seem to impact the result at all. I've found this recipe very forgiving.
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Thankyou all for the tweaks and suggestions. I'm going to make SDP for Valentines Day dinner
tomorrow night.
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anyone have this typed out :-)) and would like to pm me with it ;D pretty please with a cherry on top :-*
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Done Uni.
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thanks :-*
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We had this for dessert last night. So yum! Very light & the cake isn't too sweet. I've frozen individual portions for other nights. I really recommend this :)
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Finally I made this after reading rave reviews from others and seeing lots of attractive pics on various people's blogs and Facebook profiles since Winter has begun. So now I can say truly how delicious it is and how light and easy, as everyone has said all along. Sorry no photos as we had guests and everyone just ate up. 5/5 and will make it again, for sure. Highly recommended.
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Sorry, but which cookbook is this recipe from please?
Thanks in advance.
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Looks like it was in the festive cookbook... I can check and if it is i can send you a pm if you like
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that would be fantastic if you could GF. Thanks very much. I didn't even there had been a festive cookbook.
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Isn't this recipe in the EDC girls? I have no sticky date pudding in my Festive Flavour Booklet.
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All I can say is AMAZING :) :) :)
Well I can say more....made it for my husbands birthday and we were blown away.
I can highly recommend this one, very naughty but lovely
Bronte
I would LOVE to have a copy of this recipe. We don't have access to the Festive Cookbook in Canada. I make a sticky date pudding with caramel sauce every Christmas, and can definitely figure out how to make the sauce in the TM, but didn't even think of doing the pudding in it. Would it be possible fo a kind person to e-mail me the recipe? I hate to be such a bother, but this is a recipe (well, I have seen more than a few, actually) that I would really love to have!
Thanks,
Valerie
This is why I thought it was in the Festive Book . . . but Judy, you're right - I can't see it there either. May be some of the others who have made it can clarify where the recipe came from . . . .
MEP - I'm sorry - but we will track it down somehow. . . . . :D :D
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It's on page 157 of the old EDC and page 161 in the latest new look EDC GF.
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Thanks, Judy - it was just the way some of the posts were worded that I thought there may be a different one . . . .
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Going to make this tonight. Sounds so yummy :)
Will use Uni's amount of sugar: 100g. Recipe mentions soft brown sugar for the sauce. Anyone tried it with dark brown sugar?
If the sauce is made in advance and left in the fridge to thicken, will it still be easy to pour? How about the puddings? Make them earlier, and heat in the microwave before serving? Or pop them back into the warm oven to stay warm?
Are the puds nicer baked or steamed?
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Beezeebee, I've always steamed them in individual plastic ramekins and then microwaved to reheat, just be careful to not over heat. The sauce will thicken in the fridge and need warming to thin it back out.
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Thanks Wonder. How long do you steam them? Until completely set and solid? Or a little wobbly?
I've never eaten or made these delights before ;D
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This sounds so good.... what book is the recipe in? Thanks
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It's in the EDC Kay.
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Thank you. I must go through my books again, and not buy New Ones!
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Success! Baked the puds in the oven. Muffin pan. About 20 mins.
Made the sauce 3 hours before serving. Heated in the microwave to take the chill out. Thicker consistency vs when it was freshly made. Dark brown sugar gave it a dark glossy look and almost coffee-like aroma. Too sweet though. Will need to reduce sugar.
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hello everybody ....
I am going to make this tonight .... I have never done it ... as I have a slightly different recipe that I use ... but I thought I will give the EDC a bash ... so we will see how I go ....... but loving the reviews :)
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Hello to you phat, nice to see you on the forum again. This is a good recipe.
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Its always great when old members find time to pop back.
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Often make this one, but double the sauce. Nice to see you back.
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I'm going to make this today. Have made it before and it always turns out great. Just wondering if anyone has tried it with just adding the butter and sugar and rest of ingredients to the mix rather than taking out the date mixture? Am just trying to simplify the steps.
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Check out MJ's recipe from her blog Jai, this might be wha you are after. I've made MJ's and they're delicious.
http://bushgourmand.blogspot.com.au/2010/03/sticky-toffee-pudding.html