Recipe Sticky Toffee Pudding Cake

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.

Recipe From allrecipes.com

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
Calories432.9 calories
Carbohydrate69.7 g
Cholesterol82.9 mg
Fat16.4 g
Fiber2.7 g
Protein5.1 g
SaturatedFat9.9 g
Sodium476.8 mg
Sugar54.6 g

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 CAKE



Sticky Toffee Pudding Cake image

Recipe From foodnetwork.com

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



Sticky Toffee Pudding image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 7 servings

Number Of Ingredients: 15

2 1/2 cups heavy cream
1 cup sugar
1/2 cup light corn syrup
1 stick sweet unsalted butter
1/2 stick sweet unsalted butter, plus more for greasing
6 ounces dates, pitted
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon orange zest
Whipped cream, for serving

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 WITH BUTTERSCOTCH SAUCE



Sticky Toffee Pudding with Butterscotch Sauce image

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings (2-1/2 cups sauce).

Number Of Ingredients: 16

2 cups coarsely chopped pitted dates (about 12 ounces)
2-1/2 cups water
2 teaspoons baking soda
1-2/3 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
BUTTERSCOTCH SAUCE:
7 tablespoons butter, cubed
2-1/4 cups packed brown sugar
1 cup half-and-half cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
Whipped cream, optional
Calories 521 calories
Fat15g fat (9g saturated fat)
Cholesterol88mg cholesterol
Sodium361mg sodium
Carbohydrate93g carbohydrate (70g sugars
Fiber3g fiber)
Protein6g protein.

Steps:

  • In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 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; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.


WARM STICKY TOFFEE PUDDING



Warm Sticky Toffee Pudding image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients: 14

1/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-1/3 cups prepared mincemeat
3/4 cup chopped walnuts, toasted
TOFFEE SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream
Calories 571 calories
Fat27g fat (13g saturated fat)
Cholesterol82mg cholesterol
Sodium474mg sodium
Carbohydrate80g carbohydrate (63g sugars
Fiber3g fiber)
Protein4g protein.

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.




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  2. Preheat the oven to 350°. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper. In a saucepan, cover the dates with 1 cup of water; bring to a boil. Remove the pan from the heat and whisk in the baking soda; it will foam up. Let cool slightly.
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  2. Heat the oven to 180°C/160°C fan/gas 4. For the sponges, heat the butter, sugar, treacle and golden syrup in a large pan, stirring until all the sugar has dissolved. Remove the pan from the heat.
  3. Slowly pour the milk into the saucepan with the hot mixture, whisking continuously, then beat in the eggs until well combined. Sift the flour and bicarbonate of soda together into the saucepan, then whisk together until smooth. Fold in the chopped dates.
  4. Divide the mixture evenly among the prepared tins, either by counting equal spoonfuls of mixture or by weighing the tins, then bake the cakes for 30-35 minutes or until firm and a skewer pushed into the centre comes out clean. Remove from the oven and leave to cool briefly in the tins, then transfer to a wire rack to cool completely.
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  4. Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
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  2. Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
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  1. Combine the figs (or dates) and boiling water, and set aside., To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy., Beat in the egg, then the molasses and vanilla, then the flour., Purée the figs and water in a food processor or blender.
  2. Combine the figs (or dates) and boiling water, and set aside., To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy., Beat in the egg, then the molasses and vanilla, then the flour., Purée the figs and water in a food processor or blender.
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  1. Preheat your oven to 350 F degrees. Generously spray a 8x8 inch cake pan with cooking spray; set aside.
  2. Preheat your oven to 350 F degrees. Generously spray a 8x8 inch cake pan with cooking spray; set aside.
  3. Add the date and water to a medium saucepan then bring the mixture to a boil. You will notice the dates soften. Add the entire thing to a food processor or blender and blend until smooth.
  4. In a separate bowl whisk together the melted butter with the brown sugar until well combined. Add the eggs and whisk until light. Whisk in the golden syrup, molasses and date mixture. Mix until fully incorporated.
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  1. Make the sauce: Combine butter, brown sugars, cream and salt in a medium saucepan on the stove-top over medium heat. Stir until butter melts and mixture comes to a boil. Boil for 4 minutes, or until the sauce coats the back of a spoon. Remove from heat. Add 3 Tbsp. sauce to each of 4 Meal Mugs. Place mugs in the freezer while you make the rest of the cakes. Set aside rest of sauce.
  2. Make the sauce: Combine butter, brown sugars, cream and salt in a medium saucepan on the stove-top over medium heat. Stir until butter melts and mixture comes to a boil. Boil for 4 minutes, or until the sauce coats the back of a spoon. Remove from heat. Add 3 Tbsp. sauce to each of 4 Meal Mugs. Place mugs in the freezer while you make the rest of the cakes. Set aside rest of sauce.
  3. Make the cakes: Measure out 1 cup of dates, well packed, then remove to a cutting board and coarsely chop. Add to a medium bowl with the baking soda and boiling water. Set aside to stand while you make the cake batter.
  4. In a medium bowl with an electric mixer or the bowl of a stand mixer with a beater blade, beat the butter with the brown sugars until creamy. Add eggs and beat until combined, scraping down sides of bowl as necessary. Add flour and baking powder, along with a pinch of salt. and mix until smooth. Add soaked dates together with the soaking water. Mix until combined. (Batter will be quite liquidy at this point).
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Jan 30, 2016 - Sticky toffee pudding traybake. Jan 30, 2016 - Sticky toffee pudding traybake. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Dessert. Candy. Toffee.. Choose board. Save. Recipe from ... ...
4/5 (827)
Total Time: 50 mins
Servings: 12
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Best Sticky Toffee Pudding Cake Recipe | Better Cooking ...

Recipe From : kileys-kitchen.com
2021-06-06  · Sticky Toffee Pudding Cake. Let’s talk sticky for a minute here. This is hands down one of the best desserts EVER! It is sweet, but balanced. The toffee sauce tastes like a dream. And the cake sweetened with dates and brown sugar has a rich caramel-like flavor that is deep and satisfying. This festive Sticky Toffee Pudding is usually served around the holidays, but it is just too good of a ... ... Show details


Sticky Toffee Pudding Recipe | Sticky Toffee Pudding Cake

Recipe From : cookingnook.com
Camilla has developed 175 easy one pan cake recipes and we have two of the best on the site. (Find the Perfect Chocolate Bundt Cake Recipe here.) This is a perfect holiday cake recipe, as a good sticky toffee pudding recipe is a must on British Christmas dinner tables. This is what Camilla says about her sticky toffee pudding recipe: “Sticky toffee pudding is a favorite British dessert ... ...
Cuisine: British
Category: Dessert
Servings: 9
Estimated Reading Time: 3 mins
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Sticky toffee pudding with caramel sauce - Chatelaine

Recipe From : chatelaine.com
...
3.2/5 (222)
Total Time: 1 hr 10 mins
Category: Recipes
Published: 2021-03-29
  1. COMBINE dates and 3/4 cup water in a medium pot and bring to a boil. Reduce heat to medium-low and simmer for 3 to 4 min. Remove from heat, stir in baking soda and let stand for 10 min.
  2. COMBINE dates and 3/4 cup water in a medium pot and bring to a boil. Reduce heat to medium-low and simmer for 3 to 4 min. Remove from heat, stir in baking soda and let stand for 10 min.
  3. BEAT butter and sugar in a large bowl with an electric mixer on medium until fluffy, about 3 min. Beat in eggs, 1 at a time, until combined, then vanilla.
  4. POUR batter into prepared pan and smooth top. Place pan in a roasting pan. Pour boiling water into roasting pan to come almost halfway up the side of the cake pan.
  5. REMOVE cake from water bath. Immediately poke holes all over with a skewer and pour warm caramel sauce overtop. Let stand 15 min. Serve with more caramel and vanilla custard.
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