This British Classic is normally steamed and was prepared as such for many generations at the beginning of New England colonization. Steamed puddings have fallen by the wayside since the 19th century, mainly because of the lack of proper equipment and time in modern family households. The recipe below is no different. It resembles a super moist muffin than anything else, but don't let that detract you from making it.
It is simply delicious, even with some alternative ingredients such as soaked raisins instead of dates, orange juice and the sauce. Toffee sauce is ordinarily used, but I decided to give it a New England feel by using molasses. After all, can you think of anything stickier than molasses?
I have also noted at the end of this recipe about the true origin. Although there are multiple theories, one thing is certain. Our Yankee ancestors, here on the East coast, love their rum and some have even speculated the word Toffee comes from Tafia, which means Rum.
So try this Yanked recipe for the Holidays and beyond for a flavor that has transcended time, tables and tastes.
New England Sticky 'Toffee' Pudding
3/4 cup raisins
1 1/2 cups frozen orange juice concentrate, thawed
1 cup water
1/2 cup sugar
1/3 cup butter or margarine
2 tablespoons molasses
2 teaspoons vanilla
Nonstick cooking spray
2 eggs, beaten
1 2/3 cup flour
1 teaspoon baking soda
Yankee 'Toffee' Sauce, recipe below*
Preheat oven to 350-degrees F. In a medium saucepan, add raisins and orange juice concentrate and water. bring to a boil over medium heat, stirring to combine. Boil for 10 minutes, remove from heat and drain all but 2 tablespoons liquid. Add sugar, butter, molasses and vanilla, stirring until butter has melted. Let cool for a few minutes before refrigerating for 60 minutes.
Spray 10 cups in one or two muffin tins with nonstick cooking spray; set aside. In a large bowl, combine flour with baking soda. Stir in the raisin mixture and eggs, mixing until just combined. Fill the prepared muffin cups with equal amounts of Pudding batter, each cup will be about 2/3-full. Bake 18-20 minutes, or until the center bounces back when touched. Remove from oven to serve hot with Yankee 'Toffee' Sauce.
To make the Yankee 'Toffee' Sauce, combine 1 cup molasses, 3 tablespoons thawed orange juice concentrate and 1 teaspoon lemon juice in a small saucepan. Gently heat until warm and spoon over warm Sticky Toffee Puddings.
*If you would like to stay true to the origin of Toffee Pudding, replace the orange juice concentrate with dark or flavored rum or replace the lemon juice with rum extract.
I have also noted at the end of this recipe about the true origin. Although there are multiple theories, one thing is certain. Our Yankee ancestors, here on the East coast, love their rum and some have even speculated the word Toffee comes from Tafia, which means Rum.
So try this Yanked recipe for the Holidays and beyond for a flavor that has transcended time, tables and tastes.
New England Sticky 'Toffee' Pudding
3/4 cup raisins
1 1/2 cups frozen orange juice concentrate, thawed
1 cup water
1/2 cup sugar
1/3 cup butter or margarine
2 tablespoons molasses
2 teaspoons vanilla
Nonstick cooking spray
2 eggs, beaten
1 2/3 cup flour
1 teaspoon baking soda
Yankee 'Toffee' Sauce, recipe below*
Preheat oven to 350-degrees F. In a medium saucepan, add raisins and orange juice concentrate and water. bring to a boil over medium heat, stirring to combine. Boil for 10 minutes, remove from heat and drain all but 2 tablespoons liquid. Add sugar, butter, molasses and vanilla, stirring until butter has melted. Let cool for a few minutes before refrigerating for 60 minutes.
Spray 10 cups in one or two muffin tins with nonstick cooking spray; set aside. In a large bowl, combine flour with baking soda. Stir in the raisin mixture and eggs, mixing until just combined. Fill the prepared muffin cups with equal amounts of Pudding batter, each cup will be about 2/3-full. Bake 18-20 minutes, or until the center bounces back when touched. Remove from oven to serve hot with Yankee 'Toffee' Sauce.
To make the Yankee 'Toffee' Sauce, combine 1 cup molasses, 3 tablespoons thawed orange juice concentrate and 1 teaspoon lemon juice in a small saucepan. Gently heat until warm and spoon over warm Sticky Toffee Puddings.
*If you would like to stay true to the origin of Toffee Pudding, replace the orange juice concentrate with dark or flavored rum or replace the lemon juice with rum extract.
3 comments:
I am going to have to try this Jim.(I am signing this so I can get certain people riled up, I hope)
We just made this and also going to make it for Christmas eve. It was fantastic. One question however. Can I steam this recipe, like they did 'in the day"?
Not bad! Not bad at all!
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