Sticky Toffee Pudding Cakes Recipes

STICKY TOFFEE PUDDING CAKE

Steps:

• 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.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

STICKY TOFFEE PUDDING WITH TOFFEE SAUCE

Steps:

• Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
• Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
• Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
• Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
• Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
• Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
• To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
• In a small bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don't be alarmed if the mixture looks a bit curdled.)
• Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don't overbeat the batter.
• Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
• Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
• In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
• With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
• Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
• Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Butter and line the tin with baking paper.
• Chop the dates into small pieces then add to the hot tea. Put to one side to soak for 15 minutes while you make the sponge.
• Cream together the softened butter and sugar in a large bowl with a wooden spoon (or use a hand-held electric mixer) until pale and light. Scrape down the sides of the bowl once or twice to ensure all of the mix is beaten. Add the eggs one at a time, beating well between each addition.
• Sift the flour and bicarbonate of soda onto the creamed mix and then fold in with a rubber spatula until all of the flour is mixed in. Fold in the dates, along with any tea that hasn't soaked in, until you have a creamy cake batter. Pour into the prepared cake tin and bake for 35-40 minutes, or until the pudding is a deep golden brown. To check if it is cooked, insert a skewer into the sponge; if it comes out with just a few moist crumbs the pudding is ready.
• While the pudding is in the oven, make the toffee sauce. Melt the butter in a small pan, then add the sugar and cream and cook over a low heat, stirring every now and then, until the sugar has dissolved. Once the sauce is smooth, increase the heat and let it bubble for a couple of minutes.
• Leave the pudding to cool for 5 minutes in the tin before turning out and cutting into squares. Serve warm with the hot toffee sauce.Photography: David Munns © Hodder & Stoughton

STICKY TOFFEE PUDDING

Steps:

• Sprinkle baking soda over chopped dates in a bowl.
• Cover with boiling water and cool for 1 hour.
• Prepare toffee by heating heavy cream in a saucepan and set aside.
• Heat ½ cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
• Remove from heat, stir in cream and set aside.
• Heat oven to 350 degrees.
• Grease a 13x9-inch baking pan.
• Beat ½ cup butter and sugar in a mixer bowl until fluffy.
• Add eggs and beat 1 minute.
• Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
• Pour into prepared pan.
• Bake for 45 minutes.
• Cool in pan for 1 hour.
• Pour toffee over cake in pan.

STICKY TOFFEE PUDDING CAKES

Steps:

• For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
• (mixture will be grainy).
• Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
• Cool slightly.
• Whisk in rum.
• (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
• Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
• Stir in vanilla and baking soda.
• Preheat oven to 350*F.
• Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
• Whisk flour, baking powder and salt in a medium bowl to blend.
• using electric mixer, beat sugar and butter in large bowl to blend.
• Beat in egg.
• Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
• Divide batter among prepared muffin cups.
• Bake cakes until brown and tester comes out clean, about 25 minutes.
• Cool cakes in pan on rack 10 minutes.
• Turn out onto a baking sheet.
• Spoon 2 TBS of warm toffee sauce over each warm cake.
• Let cool completely.
• (Can be made 1 day ahead. cover with foil and refrigerate).
• Preheat oven to 350*F.
• Reheat cakes on sheet until warm, about 10 minutes.
• Put on serving plates.
• Drizzle with remaining warm toffee sauce.
• Serve with whipped cream.

STICKY TOFFEE PUDDING

Steps:

• For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

STICKY TOFFEE PUDDING CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
• Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
• In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
• Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
• For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
• Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.