Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe. Try a taste of British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty-sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Try a taste of British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty-sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.

Sticky Toffee Pudding Recipe

Fun fact, did you know that in the UK, the word “pudding” refers to the final, sweet dish of any meal? This means that the word “pudding” in the UK is used in a very similar manner as the word “dessert” would be used in the US. Although both countries speak English, terms and spellings can be very different in British-English and American-English. In fact, they have many words we are familiar with here in the US that will mean something completely different in the UK. Pudding is only one of those terms.

The name of this Sticky Toffee Pudding would suggest a softer, less dense dessert like the pudding we are used to here in the US. However, since this is a British dish, it is actually a cake with a toffee flavored sauce poured over the top. There is no actual pudding to be found in this recipe. This dish is a classic dessert served in the UK. It is rich and very satisfying.

Sticky Toffee Pudding Recipe. Try a taste of British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty-sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


How Do You Make Sticky Toffee Pudding?

There are two parts to this recipe, the date cake, and the sauce. For the cake, grease a cake pan and dust with flour before preheating the oven to 350 degrees. Place the water and dates in a saucepan until they boil, then reduce to simmer for a couple of minutes. Add the baking soda, stir, and sit aside to cool. In a bowl, cream together the butter and sugar while combining all the other dry ingredients in a separate bowl. Add the eggs and vanilla to the sugar mixture and mix thoroughly. Puree the cooled date mixture and add it to the sugar mixture, thoroughly combining the ingredients. Add in a bit of the flour mixture at a time and fold in each time. Once all the flour is added, pour the batter into the prepared cake pan and bake for up to 30 minutes. For the sauce, combine everything but the cream in a saucepan and stir until the butter and sugar dissolve. Remove from heat and stir in the cream. Pour the sauce over a slice of cake and you have a delicious UK treat!

Tips for Making Sticky Toffee Pudding

• If desired, you can top this dessert with whipped cream and chopped pecans. It adds a delicious aspect of flavor and texture.
• This cake should make enough to cut 12 equal squares. Be sure to pour the toffee sauce on the cake once it has been cut and separated out. If not, the cake could turn soggy by the time it’s eaten.
• If storing leftovers, keep the sauce and cake separate. I would not suggest freezing either one as they do not do well upon thawing, in my opinion. You can keep the cake in an airtight container on the counter for up to 5 days or in the fridge for up to a week. The toffee sauce should always be stored in the fridge in an airtight container.

Common Questions About Sticky Toffee Pudding

Where is Sticky Toffee Pudding From?

Back in the 1970’s, Francis Coulson and Robert Lee had a country house hotel in Northwest England that they served food out of. This is where the sticky toffee pudding is said to have originated. Although, the food critic, Simon Hopkinson states that Francis Coulson gave credit to a woman he knew in Lancashire. Therefore, this is definitely an English recipe, but its exact starting point is a little blurry.

Does Sticky Toffee Pudding Have Raisins in it?

The cake portion of sticky toffee pudding contains pureed dates, but no raisins. This is the traditional way to make the classic dessert. However, some more modern versions of the recipe have been known to utilize raisins instead of dates. Many have stated that this can change the flavor considerably. Therefore, if you want a taste of the traditional pudding, stick with dates and skip the raisins.

How Long Can You Keep Sticky Toffee Pudding?

As noted above, if stored in the fridge or on the counter in an airtight container, the cake can last 5-7 days as well as the sauce. However, they should be kept separate when storing leftovers. I don not suggest freezing it as I wasnt a fan when I thawed it out. However, both can be frozen in an airtight container and it will keep for up to three months. I would not suggest keeping it any longer, even if it still looks ok.

Is Figgy Pudding the Same as Sticky Toffee Pudding?

Figgy pudding is made in a very similar manner to sticky toffee pudding. However, the one biggest difference is that figgy pudding is made with figs while sticky toffee pudding is made with dates. Dates and figs can seem similar, but they result in a much different taste and color from each other when boiled down. The sauces are very different from each other, which is probably the only other big difference between the two recipes.

If you are looking to mix things up or try something new for the holidays, try out this Sticky Toffee Pudding and wow your friends and family.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Sticky Toffee Pudding Recipe Ingredients:

Ingredients For the Date Cake

• 1 cup of Water
• 8 oz Pitted Dates, roughly chopped
• 1 tsp Baking Soda
• 1½ cups All-Purpose Flour
• 1 tsp Baking Powder
• Pinch of Salt
• 1 cup Sugar
• ½ cup Unsalted Butter, softened
• 2 Eggs
• 1 tsp Vanilla Extract

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Ingredients For the Sticky Toffee Sauce

• 1 cup light Brown Sugar
• ½ cup Unsalted Butter
• ¼ tsp Flakey Sea Salt
• 1 cup Heavy Whipping Cream

To Garnish

• Whipped Cream
• Chopped Pecans

Sticky Toffee Pudding Mise en Place:

Measuring Cup
• Food Processor (mini food processor)
• Pot
Spatula
Stand Mixer
• 9″x9″ Baking Pan
Measuring Spoons
• Whisk
• Ladel or Syrup Dispenser

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Sticky Toffee Pudding Recipe Directions:

Directions For the Date Cake:

1. Preheat the oven to 350°F and generously grease a 9″x 9″ baking pan and dust it with flour.
2. In a small saucepan, combine one cup of water and 8 ounces of roughly chopped dates. Heat it over medium heat till the water comes to a low boil. Simmer for 3 to 4 minutes till the dates softens.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


3. Take the softened dates off heat and mix in a teaspoon of baking soda. It will bubble a bit. Set aside to cool.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


4. Sift together 1½ cups all-purpose flour, one teaspoon of baking powder, and a pinch of salt. Set aside.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


5. In another bowl combine one cup of sugar and ½ cup (1 stick) of softened, unsalted butter and beat with an electric beater till light and fluffy.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


6. Add two eggs and one teaspoon of vanilla extract to the butter mixture, and beat for another minute.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


7. Using a small food processor, puree the dates and add it to the sugar-butter-egg mixture. Beat for another few seconds.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


8. By hand, slowly add the flour mixture to the date mixture, and gently fold it in with a spatula.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


9. Once all the flour is incorporated, pour the batter into the prepared 9″x 9″ pan. Tap gently to release any air bubbles.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


10. Bake in a preheated 350°F oven for 25 to 30 minutes or until a cake tester comes out clean. While it bakes, make the toffee sauce.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Directions For the Sticky Toffee Sauce

11. Combine one cup of light brown sugar, ½ cup (1 stick) of butter, and ¼ teaspoon of flakey sea salt in a saucepan and heat on medium low heat, till the butter melts and the sugar gets dissolved in the melted butter. About 8 to 10 minutes.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


12. Take it off heat and whisk in one cup of heavy whipping cream.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


13. The Toffees Sauce is ready.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


To Serve

14. Cut the cooled date cake into 12 squares and place it on individual serving plates. Pour over the warm toffee sauce.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


15. Top with whipped cream and chopped pecans.
16. Serve immediately.

Sticky Toffee Pudding Recipe. Try a taste of the British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


17. Store the leftovers cake and toffee sauce separately. Heat the toffee sauce before serving.

Sticky Toffee Pudding Recipe. Try a taste of British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty-sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.


Yield: 1

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe. Try a taste of British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty-sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • For the Date Cake
  • 1 cup of Water
  • 8 oz Pitted Dates, roughly chopped
  • 1 tsp Baking Soda
  • 1½ cups All Purpose Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1 cup Sugar
  • ½ cup Unsalted Butter, softened
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • For the Sticky Toffee Sauce
  • 1 cup light Brown Sugar
  • ½ cup Unsalted Butter
  • ¼ tsp Flakey Sea Salt
  • 1 cup Heavy Whipping Cream
  • To Garnish
  • Whipped Cream
  • Chopped Pecans

Instructions

    For the Date Cake
    1. Preheat the oven to 350°F and generously grease a 9"x 9" baking pan and dust it with flour.
    2. In a small saucepan, combine one cup of water and 8 ounces of roughly chopped dates. Heat it over medium heat till the water comes to a low boil. Simmer for 3 to 4 minutes till the dates soften.
    3. Take the softened dates off the heat and mix in a teaspoon of baking soda. It will bubble a bit. Set aside to cool.
    4. Sift together 1½ cups all-purpose flour, one teaspoon of baking powder, and a pinch of salt. Set aside.
    5. In another bowl combine one cup of sugar and ½ cup (1 stick) of softened, unsalted butter and beat with an electric beater till light and fluffy.
    6. Add two eggs and one teaspoon of vanilla extract to the butter mixture, and beat for another minute.
    7. Using a small food processor, puree the dates and add it to the sugar-butter-egg mixture. Beat for another few seconds.
    8. By hand, slowly add the flour mixture to the date mixture, and gently fold it in with a spatula.
    9. Once all the flour is incorporated, pour the batter into the prepared 9"x 9" pan. Tap gently to release any air bubbles.
    10. Bake in a preheated 350°F oven for 25 to 30 minutes or until a cake tester comes out clean. While it bakes, make the toffee sauce.
    For the Sticky Toffee Sauce
    11. Combine one cup of light brown sugar, ½ cup (1 stick) of butter, and ¼ teaspoon of flakey sea salt in a saucepan and heat on medium-low heat, till the butter melts and the sugar gets dissolved in the melted butter. About 8 to 10 minutes.
    12. Take it off the heat and whisk in one cup of heavy whipping cream.
    13. The Toffees Sauce is ready.
    To Serve
    14. Cut the cooled date cake into 12 squares and place it on individual serving plates. Pour over the warm toffee sauce.
    15. Top with whipped cream and chopped pecans if desired.
    16. Serve immediately.
    17. Store the leftovers cake and toffee sauce separately. Heat the toffee sauce before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 547 Total Fat: 32g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 100mg Sodium: 295mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 3g Sugar: 48g Sugar Alcohols: 0g Protein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you liked this recipe, try these other Christmas recipes!

Buttered Rum Fudge Recipe
Eggnog Cheesecake with Gingersnap Crust Recipe
Cinnamon Apple and Walnut Holiday Bread Recipe


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Buttered Rum Fudge Recipe

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.

Buttered Rum Fudge Recipe

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


I was reading about Christmas traditions the other day and I had a good laugh about some of the traditions practiced in other countries. I am sure people here in the US have some crazy traditions. However, in general, those of us in the US have pretty normal-sounding traditions. I mean, it is a lot better than Austria where it is basically like Halloween in December. This comes from the Krampus tale where bad kids will be taken away by what appears to be a demon. People walk around in masks depicting this Krampus character, attempting to scare each other.

There was one tradition I came across that I was actually thrilled over. I even thought about taking it up myself, however, I am sure I would just end up hurting myself. In Venezuela, they all ride roller skates to church the morning of Christmas. I found this to be pretty fun although it would get pretty cold and maybe a little dangerous.

I believe the craziest tradition I have is to make mounds and mounds of fudge, including this Buttered Rum Fudge. It probably looks like I have a problem when I am making up the candy and fudge I need for presents and parties. It is piled everywhere on the days I do all the baking. Besides this fabulous buttered rum fudge, I make Chocolate Amaretto Swirl Fudge (you can adjust the colors), Decadent Chocolate Peanut Butter Fudge (mmmmm) and Boozy Chocolate Fudge (what can I say? ‘Tis the season!)

Even though my family may not have crazy traditions like some countries do, I am sure my fudge-making tradition might sound a little off to some people. Outside of the usual traditions, all of us have our routines to look forward to over the holidays and even get to add to them each year. Make this Buttered Rum recipe part of a new tradition for you and your family!

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


How Do You Make Buttered Rum Fudge?

Grease an 8″x8″ cake pan and line it with parchment paper for later. In a double boiler, melt the chocolate chips and sweetened condensed milk together. Lightly stir until no lumps appear from the chocolate chips. At this point, add in all the rest of the ingredients and gently stir to combine them thoroughly. Pour the chocolate mixture into the lined pan and place in the fridge for at least two hours or until the fudge has set up properly. Before placing in the fridge, sprinkle the top with cinnamon, walnuts, and sea salt if desired, for a prettier and tastier presentation. This is best if served immediately.

Tips for Making Buttered Rum Fudge

• If you don’t prefer the alcohol, stores often sell extracts with the buttered rum flavoring instead. You’ll just want to add in a bit of water to make up for the liquid difference since you won’t need near as much extract as you did rum.
• If you need the fudge to set up quicker, you can utilize the freezer which should cut the time in half. Just be sure to cover the fudge so no condensation builds up on the top of it.
• Fudge can be stored in the fridge or freezer in an airtight container. It will last up to two weeks in either situation. Fudge should never be stored at room temperature due to its ingredients.

Common Questions about Buttered Rum Fudge

Why is My Fudge Soft?

With this specific fudge recipe, you should not need to worry about your fudge ending up too soft. This fudge is pretty close to foolproof and does not involve a lot of work to reach the perfect end result.

With some fudge recipes, the mixture needs to reach a certain temperature in order to harden up appropriately. There are other recipes that will require a certain amount of beating in order to firm up correctly. If not beaten long enough or heated to the right temperature, the fudge will end up soft, no longer how long it is left to cool or sit, untouched. There’s really no way to fix this unless you make a new batch.

What Makes Fudge Crumbly?

Most fudge recipes will not end up crumbly unless you are purposely making the type of fudge that is meant to be that way. With this type of fudge, the sugar is heated a lot more quickly so that it crystallizes quickly. There is no syrup involved in this recipe, as that would prevent the crystallization from occurring.

How Long Will Fudge Keep?

Fudge that is kept in an airtight container will last up to three weeks in the fridge or freezer, although I do not usually like to keep mine beyond two weeks. If you start noticing white spots popping up on the fudge, that means it is getting old and needs to be tossed. If the fudge is drying out, this is also a good indication that it should be tossed. If you decide to store your fudge outside the fridge, it will only last a couple of days.

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


Buttered Rum Fudge Recipe Ingredients:

• 24 oz White Chocolate Chips
• ¾ cup Sweetened Condensed Milk
• 2 TBSP Unsalted Butter
• ½ cup Spiced Rum
• 1¼ tsp Ground Cinnamon, divided
• ½ cup Chopped Walnuts, divided
• ½ tsp Coarse Sea Salt

Buttered Rum Fudge Mise en Place:

• Bowl
Spatula
Measuring Cup
Measuring Spoons
8″x8″ Cake Pan
Parchment Paper

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


Buttered Rum Fudge Recipe Directions:

1. Lightly grease an 8″ x 8″ cake pan and line it with a parchment paper.

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


2. In a double boiler (or a bowl snugly fitted over a sauce pan filled with simmering water), melt 24 ounces of white chocolate chips, ¾ cup of sweetened condensed milk, and two tablespoons of unsalted butter.

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


3. When the chips are melted, add in ½ cup of spiced rum, one teaspoon of ground cinnamon, ½ cup of chopped walnuts less tablespoon of walnuts to sprinkle on top of the fudge.
4. Mix well until combined.

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


5. Spread the buttered rum fudge mixture in the prepared pan. Smooth the top with a spatula.
6. Dust the top with ¼ teaspoon of ground cinnamon and ½ teaspoon of course sea salt. Sprinkle the reserved tablespoon off chopped walnuts evenly on the top of the fudge.

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


7. Place the pan of buttered rum fudge into the refrigerator and allow it to chill for two hours.
8. Remove the butter rum fudge to a cutting board when set, and cut into 36 even squares.

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.


9. Serve immediately. Store the leftovers in an airtight container in the fridge.

Yield: 1

Buttered Rum Fudge Recipe

Buttered Rum Fudge Recipe

Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 24 oz White Chocolate Chips
  • ¾ cup Sweetened Condensed Milk
  • 2 TBSP Unsalted Butter
  • ½ cup Spiced Rum
  • 1¼ tsp Ground Cinnamon, divided
  • ½ cup Chopped Walnuts, divided
  • ½ tsp Coarse Sea Salt

Instructions

    1. Lightly grease an 8" x 8" cake pan and line it with a parchment paper.
    2. In a double boiler (or a bowl snugly fitted over a sauce pan filled with simmering water), melt 24 ounces of white chocolate chips, ¾ cup of sweetened condensed milk, and two tablespoons of unsalted butter.
    3. When the chips are melted, add in ½ cup of spiced rum, one teaspoon of ground cinnamon, ½ cup of chopped walnuts less tablespoon of walnuts to sprinkle on top of the fudge.
    4. Mix well until combined.
    5. Spread the buttered rum fudge mixture in the prepared pan. Smooth the top with a spatula.
    6. Dust the top with ¼ teaspoon of ground cinnamon and ½ teaspoon of course sea salt. Sprinkle the reserved tablespoon off chopped walnuts evenly on the top of the fudge.
    7. Place the pan of buttered rum fudge into the refrigerator and allow it to chill for two hours.
    8. Remove the butter rum fudge to a cutting board when set, and cut into 36 even squares.
    9. Serve immediately. Store the leftovers in an airtight container in the fridge.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 146 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 8mg Sodium: 58mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 0g Sugar: 15g Sugar Alcohols: 0g Protein: 2g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
Buttered Rum Fudge Recipe. Make some delicious Buttered Rum Fudge this holiday season. This fudge is not for anyone under 21, but it sure does add a delicious and boozy treat to any holiday party. The spicy flavors of rum and cinnamon come together with white chocolate chips to make the creamiest fudge you have ever had.



• For more Recipes on Ann’s Entitled Life, click here.

• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!



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Eggnog Cheesecake with Gingersnap Crust Recipe

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.

Eggnog Cheesecake with Gingersnap Crust Recipe

Britians are said to be the first to come up with eggnog. In medieval times, they drank what was known as “posset.” It was a warm, milky substance that resembled an ale. As the 1400s rolled around, monks were known to drink a similar posset but used eggs and figs in their mixture instead. By the late 1600s, the term “eggnog” came about because this beverage was served in cups called “nogs” which were usually used for ale. The British, by this time, were also calling it “egg flip” because of the way they poured it rapidly from bowl to bowl in order to thoroughly mix it.

Both eggnog and cheesecake have creamy qualities to them and are pretty popular around the holidays. This means it was only common sense to mix them together and add a gingersnap crust for the ultimate holiday dessert. This Eggnog Cheesecake is rich and addicting. It goes over extremely well at parties and get-togethers. I never end up bringing any leftovers home which is probably good since I would end up eating them all before the night was over.

How Do You Make Eggnog Cheesecake?

For the crust, toss the cookies into a food processor, pulse until they are powder, and then add in the other ingredients and pulse again. Grease the springform pan and press the crust inside. Bake for 15 minutes at 325 degrees then set aside to cool.

For the cheesecake portion, place the sugar and cream cheese in a bowl and beat until creamy. Add in the eggs, one at a time, and beat until fully combined. Add the eggnog and vanilla, and beat until fully combined again. Then, fold in the flour gently until fully incorporated. Place the filling over the crust and bake at 300 degrees for 90 minutes before placing into the fridge for about eight hours.

For the whipped topping, in a chilled bowl, beat the cream cheese and eggnog until smooth. Add the sugar and nutmeg and beat the mixture for a couple of minutes before adding the cream and beating on high until the mixture is fluffy.

Tips for Making Eggnog Cheesecake

• You can place the frosting on the cheesecake however you like. You can just put it on with a frosting knife or use a piping bag and put it on with a more calculated design.
• If a garnish for the cheesecake is desired, sprinkle with grated nutmeg after the frosting is put in place.
• The cheesecake can be served on its own without the frosting or any garnishes. These are only optional.
• This recipe was made using this Homemade Eggnog recipe of mine. However, it is perfectly fine to use store-bought eggnog, as this will not change the recipe in any way.
• Be sure to store the cheesecake in the freezer or fridge, well covered or protected. An airtight container is best. If storing in the freezer, allow to thaw for around an hour before attempting to cut and serve.
• For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


Common Questions About Eggnog Cheesecake

What is the Difference Between a New York Cheesecake and Regular?

There are a plethora of various cheesecake recipes and styles. However, probably one of the more popularly known styles of cheesecake is New York. A New York style cheesecake relies on heavy cream and has a consistency that stays the same from the outside to the inside of the cake. Chicago style cheesecake is another popular style that has a denser outside with a softer inside and heavily relies on cream cheese more than cream. Therefore, the biggest differences are the consistencies of the various cheesecakes and their main ingredient used to make it creamy.

Why is it Called Cheesecake?

Honestly, we all know that cheesecake is a form of pie since it is baked on top of a crust. However, when the dessert first originated in Ancient Greece, cream cheese had not yet been invented. This means the original cheesecake recipes were not made with the same ingredients we are used to in this day and age. In fact back then, they were made with a mixture of ricotta cheese and honey, sometimes including a bit of flour in the mixture. They were basically a cake of sweetened ricotta cheese and would often be served to gladiators to give them energy. The recipes we see currently are much different from those back then, but these recipes still retain the name cheesecake because of what they were derived from.

You can never go wrong with choosing cheesecake as a holiday dessert. It is worth waiting through the chilling period for it to be ready because it is just that good. If you have never had anything other than traditional cheesecake, you should give this Eggnog Cheesecake a while to mix things up.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


Eggnog Cheesecake with Gingersnap Crust Ingredients:

Cheesecake Crust

• 12 oz Gingersnap Cookies
• ¼ cup White Sugar
• ¼ cup Butter, melted

Cheesecake Filling

• 16oz Cream Cheese, softened
• 1 cup White Sugar
• 2 large Eggs
• 2 tsp Vanilla Extract
• 1 cup Eggnog
• ¼ cup All-purpose Flour

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


Whipped Frosting

(optional)

• 4oz Cream Cheese, softened
• 2 TBSP Eggnog
• ½ cup Confectioners Sugar
• ½ tsp Ground Nutmeg
• 1 cup Heavy Whipping Cream

Eggnog Cheesecake with Gingersnap Crust Mise en Place:

Measuring Cup
• Food Processor (mini food processor)
Spatula
Stand Mixer
9″ Springform Pan
Measuring Spoons
• Aluminum Foil
• Baking Pan
• Piping Bag (optional)
Piping Tip (optional)

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


Eggnog Cheesecake with Gingersnap Crust Directions:

To Make Cheesecake Crust:

1. Preheat the oven to 325°F.
2. Lightly grease a 9 inch spring-form pan.
3. Place 12 ounces of gingersnap cookies in a food processor and pulse until powdered.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


4. Add ¼ cup of white sugar and ¼ cup melted butter to the powdered gingersnap cookies and pulse for 30 seconds until the mixture resembles wet sand.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


5. Press the gingersnap mixture onto the bottom of the prepared spring-form pan.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


6. Bake for 15 minutes and then let the crust cool to room temperature.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


To Make the Cheesecake Filling:

7. Reduce the heat of the oven to 300°F.
8. Using a stand mixer, in a large bowl, beat 16 ounces of softened cream cheese and 1 cup of white sugar until smooth.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


9. Add two large eggs, one at a time and beat on low, until incorporated.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


10. Add two teaspoons of vanilla extract and one cup of eggnog and beat until smooth.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


11. Add ¼ cup flour and gently fold it by hand.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


12. Pour the eggnog cheesecake filling into the prepared crust.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


13. Wrap the outside of the spring-form pan tightly with foil.
14. Place the spring-form pan inside a rimmed baking pan.
15. Pour hot water in the baking pan, until it reaches halfway to the spring form pan.
16. Bake for 90 minutes in the preheated 300°F oven.
17. Remove the eggnog cheesecake from the oven and allow it cool to room temperature.
18. Place cooled eggnog cheesecake in the refrigerator to chill for at least 8 hours.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


To Make the Whipped Frosting:

(optional)

19. Just before serving, make the whipping frosting.
20. Chill a large mixing bowl for about an hour in the freezer.
21. Combine four ounces of softened cream cheese and two tablespoons of eggnog in the chilled bowl and beat on high till smooth and creamy.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


22. Add in ½ cup confectioners sugar and ½ teaspoon of nutmeg to the cream cheese mixture; beat on high for few seconds till the confectioners sugar is incorporated.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


23. Add in one cup of heavy whipping cream and again beat on high for a minute or two until the whipped frosting is light and fluffy.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


24. You can either slather the frosting on top of the chilled cheesecake or place the frosting in a piping bag fitted with a tip (I used Wilton’s 1M tip) and pipe the frosting in your desired pattern.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


25. Dust the top of the cheesecake with freshly grated nutmeg. Serve immediately.
26. Store the leftovers, tightly covered, in the refrigerator.

Eggnog Cheesecake with Gingersnap Crust Recipe. Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.


Yield: 1

Eggnog Cheesecake with Gingersnap Crust Recipe

Eggnog Cheesecake with Gingersnap Crust Recipe

Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.

Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Additional Time 15 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 12 oz Gingersnap Cookies
  • ¼ cup White Sugar
  • ¼ cup Butter, melted
  • 16oz Cream Cheese, softened
  • 1 cup White Sugar
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 1 cup Eggnog
  • ¼ cup All-purpose Flour
  • 4oz Cream Cheese, softened
  • 2 TBSP Eggnog
  • ½ cup Confectioners Sugar
  • ½ tsp Ground Nutmeg
  • 1 cup Heavy Whipping Cream

Instructions

    1. Preheat the oven to 325°F.
    2. Lightly grease a 9-inch spring-form pan.
    3. Place 12 ounces of gingersnap cookies in a food processor and pulse until powdered.
    4. Add ¼ cup of white sugar and ¼ cup melted butter to the powdered gingersnap cookies and pulse for 30 seconds until the mixture resembles wet sand.
    5. Press the gingersnap mixture onto the bottom of the prepared springform pan.
    6. Bake for 15 minutes and then let the crust cool to room temperature.
    7. Reduce the heat of the oven to 300°F.
    8. Using a stand mixer, in a large bowl, beat 16 ounces of softened cream cheese and 1 cup of white sugar until smooth.
    9. Add two large eggs, one at a time and beat on low, until incorporated.
    10. Add two teaspoons of vanilla extract and one cup of eggnog and beat until smooth.
    11. Add ¼ cup flour and gently fold it by hand.
    12. Pour the eggnog cheesecake filling into the prepared crust.
    13. Wrap the outside of the spring-form pan tightly with foil.
    14. Place the spring-form pan inside a rimmed baking pan.
    15. Pour hot water in the baking pan, until it reaches halfway to the spring form pan.
    16. Bake for 90 minutes in the preheated 300°F oven.
    17. Remove the eggnog cheesecake from the oven and allow it cool to room temperature.
    18. Place cooled eggnog cheesecake in the refrigerator to chill for at least 8 hours.
    19. Just before serving, make the whipping frosting.
    20. Chill a large mixing bowl for about an hour in the freezer.
    21. Combine four ounces of softened cream cheese and two tablespoons of eggnog in the chilled bowl and beat on high till smooth and creamy.
    22. Add in ½ cup confectioners sugar and ½ teaspoon of nutmeg to the cream cheese mixture; beat on high for few seconds till the confectioners' sugar is incorporated.
    23. Add in one cup of heavy whipping cream and again beat on high for a minute or two until the whipped frosting is light and fluffy.
    24. You can either slather the frosting on top of the chilled cheesecake or place the frosting in a piping bag fitted with a tip (I used Wilton's 1M tip) and pipe the frosting in your desired pattern.
    25. Dust the top of the cheesecake with freshly grated nutmeg. Serve immediately.
    26. Store the leftovers, tightly covered, in the refrigerator.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 528 Total Fat: 32g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 125mg Sodium: 351mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 1g Sugar: 35g Sugar Alcohols: 0g Protein: 8g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you liked this recipe, try these other cheesecake recipes!

Chocolate Cheesecake
Company Cheesecake
No-Bake Cranberry Cheesecake Parfait


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