STICKY PIE RECIPES
SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES
The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.
Total Time 1 hours 15 minutes
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a pure´e, stopping occasionally to scrape down the sides, which will help it along.
- Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the pure´ed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
- When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
- As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.
Nutrition Facts : Calories 406 calories, FatContent 21.8 g fat, SaturatedFatContent 13 g saturated fat, ProteinContent 4.3 g protein, CarbohydrateContent 51.4 g carbohydrate, SugarContent 35.1 g sugar, SodiumContent 0.4 g salt, FiberContent 1 g fibre
CRAZY STICKY RIBS | SPARE RIBS RECIPES - GORDON RAMSAY
Everyone loves these sticky ribs! They take a while to cook but the oven does all the hard work for you and the house will smell so amazing. Get cooking with helpful tips from dad Gordon in the new recipe book 'Tilly's Kitchen Takeover'.
Provided by Gordon Ramsay Restaurants
Categories Pork
Total Time 3 hours 5 minutes
Prep Time 20 minutes
Cook Time 02 hours 45 minutes
Yield 4
Number Of Ingredients 10
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CARAMEL-PECAN STICKY BUNS RECIPE: HOW TO MAKE IT
My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Breakfast, Brunch
Calories 405 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Breakfast, Brunch
Calories 405 calories per serving
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
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STICKY BUNS | AMERICA'S TEST KITCHEN
Sticky buns look inviting, but most are dry and overly sweet, with a topping
that threatens your dental work. We wanted a version that fulfilled its promise.
From americastestkitchen.com
Reviews 4.7
From americastestkitchen.com
Reviews 4.7
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CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving
- Preheat the oven to 170°C/325°F/gas 3.
- In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
- Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
- Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
- For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
- Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
- To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
- Separately freeze half the cool meat and gravy for another day.
- For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
- Preheat the oven to 200°C/400°F/gas 6.
- Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
- A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
- Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
- Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
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STICKY TOFFEE PUDDING RECIPE - NYT COOKING
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump.
His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it’s insanely delicious. And it will please you.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine british
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine british
- Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
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STICKY BUN RECIPES | ALLRECIPES
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PIE RECIPES | ALLRECIPES
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40 CARAMEL DESSERT RECIPES: STICKY AND CHEWY TREATS - THE ...
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WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING: 20 EASY RECIPES
2017-11-22 · Pumpkin Pie Pudding Recipe. This recipe uses up half a can of pumpkin pie filling—perfect for using up leftover puree. Leftover pumpkin pie filling pudding is the ideal dessert when you’re looking to serve a crowd and want to mix up the norm of a traditional pumpkin pie.
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LITTLE STICKY TOFFEE PUDDINGS WITH PECAN TOFFEE SAUCE ...
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CINNAMON STICKY BUNS RECIPE - SIMPLY RECIPES
2021-06-19 · Sticky buns contain nuts (usually pecans) while cinnamon rolls traditionally don't. Sticky buns are are baked in a pan with the nuts and sweeteners on the bottom. They're flipped after baking, so the gooey bottom becomes the topping. The nuts and the sugar topping make the sticky buns a little denser. Cinnamon rolls, on the other hand, are ...
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EASY STICKY TOFFEE PUDDING WITH TOFFEE SAUCE RECIPE - BBC FOOD
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From bbc.co.uk
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