Sticky Toffee Pudding Cakes

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Added Dec 4th, 08 by Katherine Kline


  • Categories: Cakes, Puddings & Custards
  • Servings: 6 change
  • Calories per serving: 1,015
  • Prep Time: 30 mins
  • Cook Time: 70 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1,01551%
Fat 49g76%
Cholesterol 183mg61%
Sodium 473mg 20%
Carbohydrates 148g51%

More facts>>

FoodConnect Nutritionals

It's served warm, and is so moist. Almost universally loved.

It has a great combination of flavors,served with toffee sauce and diced candied ginger.

Ingredients

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For the toffee sauce:

  • 2 cups packed golden brown sugar
  • 1/2 cup unsalted butter
  • 2 cups whipping cream
  • 2 tablespoons dark rum or brandy

For the cakes:

  • 7 oz (about 1 1/4 cups) pitted dates, coarsely chopped
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 12/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 11/3 cups sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1 large egg
  • Sweetened whipped cream

Recipe Method

For the toffee sauce:

1. Whisk sugar and butter in heavy medium saucepan over medium heat until butter is melted (mixture will be grainy).

2. Add cream and boil, whisking constantly, until mixture thickly coats a spoon—about 10 minutes.

3. Cool slightly, then whisk in rum.

4. Cover and refrigerate; rewarm before serving. (Can be made up to two days ahead of time).

For the cakes:

1. Bring water to a boil. Add dates and cover to soften, about 10 minutes. Strain and reserve liquid. Puree dates, adding reserved liquid. Cool to room temperature, then stir in vanilla and baking soda.

2. Preheat oven to 350 degrees. Butter and flour 10 muffin cups of a standard 12-cup muffin pan. Whisk flour, baking powder, and salt in medium bowl to blend.

3. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in egg.

4. Add dry ingredients in three additions, alternating with date mixture in two additions, beating to blend after each addition. Divide batter among prepared muffin cups (about 1/3 cup batter for each).

5. Bake cakes until brown and a tester inserted into centers comes out clean (about 25 minutes). Cool cakes in pan on a rack for 10 minutes. Turn cakes out onto baking sheet. Spoon two tablespoons warm toffee sauce over each warm cake. Let cool completely. Cover with foil and refrigerate. (Can be made up to one day ahead.)

6. Preheat oven to 350 degrees. Reheat cakes on sheet until warm, about 10 minutes. Drizzle cakes with remaining warm sauce. Serve with whipped cream.

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