Best Sticky Toffee Pudding Cakes Recipes

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

Ingredients

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

Ingredients

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.