Individual Sticky Toffee Pudding Cakes For Two Or Four Recipes

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STICKY TOFFEE MINI BUNDT CAKES



Sticky Toffee Mini Bundt Cakes image

A miniature Bundt cake made with love is the perfect small gift for coworkers, teachers, and those overworked delivery people who have spent the month bringing endless packages to your door. Put a single one into tiny colorful cake boxes, or the whole lot into a large one, then tie up with lush ribbons.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 6 mini cakes

Number Of Ingredients 20

1 1/2 cups pitted dates, chopped
1 yellow banana
1 1/2 sticks butter, melted and cooled slightly
1 cup light brown sugar
2 tablespoons brandy
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, beaten
1 2/3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1 teaspoon baking soda
Nonstick cooking spray
Granulated sugar, for dusting the pan
One 5-ounce can evaporated milk
1/2 cup light brown sugar
1/2 cup powdered sugar
1/3 teaspoon salt
2 tablespoons brandy
Ice water, as needed
2 tablespoons butter

Steps:

  • For the cakes: Cover the dates with boiling water and allow to rehydrate for 10 minutes, then drain and mash with the banana until smooth. Whisk in the melted butter, brown sugar, brandy, vanilla, salt and egg. Sift in the flour, baking powder and baking soda and stir until just combined.
  • Coat a 6-mini Bundt pan well with cooking spray, then coat with a 50/50 mixture of flour and granulated sugar. Tap the excess out, and divide the batter evenly among the cavities. Place in the refrigerator for 15 minutes. In the meantime, preheat the oven to 350 degrees F.
  • Line a baking sheet with aluminum foil, then place a wire cookie or roasting rack on top. Bake the cakes until they spring back when lightly touched, approximately 20 minutes. Place the pan on the prepared rack to cool for 5 minutes, then flip the pan upside down on the rack and let sit an additional 5 minutes. Gently lift the pan to release the cakes, then cool completely, about 30 minutes.
  • For the glaze: In a small saucepan, cook the evaporated milk and brown sugar together, stirring occasionally, until it becomes a thick caramel, about 10 minutes.
  • In a separate bowl, sift together the powdered sugar and salt, then whisk in the brandy. Add some ice water a teaspoon at a time until you have a glaze the consistency of maple syrup.
  • Whisk the butter and glaze into the caramel until smooth, and allow to rest to thicken slightly, 10 minutes. Carefully dip the tops of the Bundt cakes halfway into the caramel, then place them back on the wire rack so that the glaze can drip down and coat them completely. Allow the glaze to harden, about 15 minutes.

STICKY TOFFEE PUDDING CAKE



Sticky Toffee Pudding Cake image

Provided by Nancy Fuller

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 17

Nonstick cooking spray, for the pan
1 1/2 cups chopped dates
1 cup boiling water
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
3 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups muscovado brown sugar
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup heavy cream
1 tablespoon vanilla
1/2 teaspoon salt
1/4 cup crushed toffee bar or toffee chips, such as Heath Bar, for garnish

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.

STICKY TOFFEE PUDDING CAKE



Sticky Toffee Pudding Cake image

This version is rich with dates. A pudding cake with caramel sauce served over the top.

Provided by Maree

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 9

Number Of Ingredients 11

1 ¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
⅓ cup butter
¾ cup white sugar
2 eggs, beaten
1 ⅛ cups self-rising flour
¾ cup packed brown sugar
⅓ cup butter
⅔ cup evaporated milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g

INDIVIDUAL STICKY TOFFEE PUDDING CAKES FOR TWO OR FOUR



Individual Sticky Toffee Pudding Cakes for Two or Four image

This recipe makes four individual puddings. You can make the puddings ahead of time and freeze all of them, or serve two immediately and freeze the other two for later. To freeze, wrap individual puddings after baking in plastic wrap and then in foil (or put in large ziplock bag) and place in freezer so they lay flat. Freeze sauce in a separate small ziplog bag. To serve, remove both puddings and sauce from freezer and let sit at room temperature while oven preheats to 300 degrees. Bake puddings for 20 to 25 minutes or until knife inserted in the center feels warm to the touch. When the cakes are almost reheated, open one corner of the ziplock bag containing sauce and microwave on high for 25-40 seconds or until hot. Pour over each cake.

Provided by Cucina Casalingo

Categories     Dessert

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 15

2/3 cup unbleached all-purpose flour (3 3/4 ounces, plus more for dusting the ramekins)
2/3 cup dates, pitted, cut crosswise into 1/4-inch slices
1/4 cup warm water
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup brown sugar (light or dark, packed, 2 3/4 ounces)
1 large egg
3/4 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (1/4 stick)
4 tablespoons unsalted butter (1/2 stick)
1/2 cup brown sugar (light or dark, packed, 3 1/2 ounces)
1/3 cup heavy cream
1 1/2 teaspoons rum
creme anglaise or vanilla ice cream

Steps:

  • For the pudding cakes:
  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
  • Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
  • Bring kettle or large saucepan of water to boil over high heat.
  • Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
  • Drain dates, reserving liquid, and transfer to medium bowl.
  • Whisk flour, baking powder, and salt together in another medium bowl.
  • Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
  • Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
  • With food processor running, pour melted butter through feed tube in steady stream.
  • Transfer this mixture to bowl with softened dates.
  • Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
  • Distribute batter evenly among prepared ramekins.
  • Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
  • Cover pan tightly with aluminum foil, crimping edges to seal.
  • Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.

Nutrition Facts : Calories 1156.3, Fat 52.3, SaturatedFat 31.9, Cholesterol 251.6, Sodium 586.7, Carbohydrate 167.2, Fiber 5.9, Sugar 126.3, Protein 10.1

STICKY TOFFEE PUDDING CAKES



Sticky Toffee Pudding Cakes image

This recipe came from the R.S.V.P section of a Bon Appetit magazine. It is a recipe from the "Sweet Basil" restaurant in Vail and is to die for! Plan ahead as it is best started the day before you need them.

Provided by MarieRynr

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups packed golden brown sugar
1/2 cup unsalted butter
2 cups whipping cream
2 tablespoons dark rum or 2 tablespoons brandy
7 ounces coarsely chopped pitted dates (about 1 1/4 cups)
1 cup water
1 teaspoon vanilla extract
1 teaspoon baking soda
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup unsalted butter, room temperature
1 large egg
sweetened whipped cream, to serve

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.

INDIVIDUAL STICKY TOFFEE PUDDINGS



Individual Sticky Toffee Puddings image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
8 ounces chopped dates
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for ramekins
2 cups packed dark-brown sugar
3 large eggs, lightly beaten
Toffee Dessert Sauce
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
  • In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
  • With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
  • Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.

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