Warm Gingerbread Cake With Caramel Sauce Sticky Toffee Pudding Recipes
WARM STICKY TOFFEE PUDDING
This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. -Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.
Nutrition Facts : Calories 571 calories, Fat 27g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 3g fiber), Protein 4g protein.
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 12
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.
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4.6/5 (8)Category DessertServings 12Total Time 1 hr 10 mins
- 1 Preheat your oven to 350°F (180°C). Spray the baking dish with vegetable oil and line it with parchment paper. Put a kettle on to boil.
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Reviews 18Category DessertCuisine AmericanTotal Time 50 mins
- Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. (I used a 9 inch springform pan and it worked great)
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STICKY TOFFEE GINGERBREAD BREAD PUDDING - GRANDBABY CAKES
From grandbaby-cakes.com
Reviews 14Servings 7Cuisine AmericanCategory Dessert
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5 cm) sides.
- Pour half & half, sugar, eggs, egg yolks and vanilla into bowl and whisk until well mixed. Pour 1/4 cup of custard over gingerbread cake in each ramekin.
- Combine butter, heavy cream and sugar in saucepan over medium low heat. Constantly stir until mixture begins to boil. Turn heat down a bit and continue to boil until it darkens and thickens a bit. Pour over warm bread pudding and serve.
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4.9/5 (16)Estimated Reading Time 5 minsServings 8
- Preheat oven to 350˚. Thoroughly butter and flour pan, making sure to get into all curved or detailed places. Toss dates and baking soda in a small bowl to coat, then pour in 1 cup boiling water. Let mixture sit until dates are very soft, 10–15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous).
- While dates are soaking, whisk baking powder, salt, and remaining 2 cups flour in a medium bowl.
- Using an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining ½ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition before adding the next. Then alternating, add dry ingredients and date mixture in 2 additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger. Scrape batter into prepared pan and smooth surface.
- Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35–45 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet. Let cake cool in pan 10 minutes before turning out onto rack, then let cool another 20 minutes (cake should still be warm).
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4.8/5 (15)Total Time 50 minsCategory DessertCalories 503 per serving
- Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can't see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
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From tastesbetterfromscratch.com
5/5 (2)Calories 386 per servingCategory Dessert
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish.
- Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
- Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and mix.
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Estimated Reading Time 5 mins
- Combine the dates and the boiling water in a heatproof bowl and let sit for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper (or butter it, if you prefer).
- Blend the date-water mixture in a blender or food processor until smooth. Stir in the baking soda and set aside. In a large bowl, whisk together the melted butter, brown sugar, and molasses. Whisk in the eggs one at a time. Using a rubber spatula or wooden spoon, gently fold in the flour, then the date puree. Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few crumbs attached. Let the cake cool in the pan for 20 minutes.
- Meanwhile, make the toffee sauce. Combine the butter, mascarpone, brown sugar and vanilla extract in a 2- or 3-quart saucepan over medium heat. Bring the mixture to a simmer and let cook for about 10-15 minutes, whisking, until the sauce thickens and coats the back of a spoon. Stir in the salt, and set aside.
- Turn the cake out onto a cooling rack and remove the parchment paper, if using. While the cake is still warm, slice into desired portions and drape each slice with a generous amount of toffee sauce and a pinch of coarse sea salt, plus more mascarpone or whipped cream if desired. Enjoy!
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