Banana Brownie Sticky Toffee Pudding Recipes

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STICKY TOFFEE BANANA PUDDING



Sticky Toffee Banana Pudding image

Sticky Toffee Banana Pudding Cake

Provided by Lauren Chattman

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Quick & Easy     Banana     Butter     Bon Appétit     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 to 12 servings

Number Of Ingredients 17

Toffee sauce:
1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
1/2 cup (packed) golden brown sugar
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
Banana cake:
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
Sliced bananas (optional)
Special Equipment
8 x 8 x 2-inch nonstick metal baking pan

Steps:

  • For toffee sauce:
  • Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 11/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD: can be made 2 days ahead. Cover and chill. Rewarm slightly before using.
  • For banana cake:
  • Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.
  • Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
  • Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

This is a delicious and super sweet sticky pudding. Serve with whipped cream.

Provided by Allrecipes Member

Categories     World Cuisine     European     UK and Ireland     English

Time 1h30m

Yield 8

Number Of Ingredients 20

1 ½ cups finely chopped, pitted dates
1 ¼ cups hot brewed tea
¾ cup white sugar
2 tablespoons white sugar
½ cup unsalted butter, softened
3 large eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon instant espresso coffee granules
½ cup white sugar
1 tablespoon white sugar
¾ cup brown sugar
1 tablespoon brown sugar
¾ cup golden syrup
1 tablespoon golden syrup
½ cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine dates and tea in a bowl and soak for 15 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
  • Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
  • Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
  • When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
  • Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g

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