WARM STICKY TOFFEE PUDDING
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571 calories, Fat 27g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 3g fiber), Protein 4g protein.
WARM PUMPKIN STICKY TOFFEE PUDDING WITH VANILLA CREAM
Steps:
- Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan, if not nonstick.
- Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl. In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs. Add to the dry ingredients and stir until just combined.
- Divide the batter into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
- Slice the muffins horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.
- In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden). Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries.
- Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.
WARM GINGERBREAD CAKE WITH CARAMEL SAUCE (STICKY TOFFEE PUDDING)
Steps:
- Follow above
STICKY TOFFEE PUDDING WITH WARM CARAMEL SAUCE
These small warm cakes are lightly scented with ginger. They make an impressive dessert and are easier to make than you think!! Crystallized ginger adds a lovely texture to these moist toffee pudding cakes. The warm caramel sauce makes the dessert so special.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Lightly grease a 12 cup muffin tin.
- Place dates and water in a medium saucepan and bring to a boil. Lower heat and simmer 8-10 minutes or until the dates are softened and the water is absorbed. Stir in butter util melted. Remove from heat and stir in baking soda and vanilla.
- Whisk brown sugar and eggs in a medium bowl with a hand held whisk. Stir in flour, baking powder, ground ginger and crystallized ginger. Spoon mixture into prepared muffin pan.
- Bake in preheated oven 20 minutes or until firm and springy to the touch.
- Remove the puddings from pan, and serve warm with heated caramel sauce poured over the top. So-o-o-o-o Good!
- This is not for freezing.
Nutrition Facts : Calories 228.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.4, Sodium 214.2, Carbohydrate 48.9, Fiber 1.9, Sugar 25.1, Protein 1.9
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