Best Sticky Toffee Pudding Cake 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 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.

WARM GINGERBREAD CAKE WITH CARAMEL SAUCE (STICKY TOFFEE PUDDING)

Steps:

• Follow above

STICKY TOFFEE PUDDING - MAPLE UPSIDE DOWN CAKE

Steps:

• MAPLE TOFFEE SAUCE: 1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. 2. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use. PUDDING: 1. Grease one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside. 2. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. 3. Transfer cooled dates to a food processor; pulse until very coarsely chopped. Set aside. 4. In a seperate bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves. 5. Using an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. 6. Add eggs to butter & suguar, and beat until combined. 7. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. 8. With the mixer on low speed, add the flour mixture. Mix until just combined. 9. Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans. 10. Pour batter into cake pan, smooth top, and transfer to middle rack of oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes. 11. Remove pudding from oven and let cool for 10 minutes before inverting onto serving platter 12. Immediately pour additional sauce over cake; let cool slightly. Serve warm with whipped cream dusted with nutmeg.