Gooey Toffee Puddings Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
• Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 9 x 13 inch pan or cupcake/muffin tins.
• In a mixing bowl combine cake mix, egg and softened butter until well blended. Gently press into bottom of prepared pan.
• Then in another bowl beat the cream cheese until smooth. Add in eggs, vanilla, and butter and mix well. Then add in the powdered sugar and beat until well blended.
• Fold in the chocolate chips and toffee chips. Spread over the cake mix bottom that is in the prepared pan.
• Bake for about 40 minutes. You'll want it to be golden brown and the center just a little gooey.
• This serves about 24 if you make it in a 9 x 13 or in cupcake tins.
• **If making these in the cupcake tin you will want to roll the bottom cake mixture into about 24 little balls and press gently into the generously greased and floured cupcake tins. (Do not use cupcake liners, they stick really bad) Then add a generous spoonful of the cream cheese mixture to the top of each. Cook for about 25 to 30 minutes.
• Cool and loosen around the edges with a small knife before removing from pan. They may stick a little so loosen gently and lift out.
• Top with a scoop of vanilla ice cream and ice cream toppings.

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.

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
• Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
• Drain raisins and transfer to a food processor. Add milk and blend to combine.
• Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
• Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
• While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
• Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

Steps:

• Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
• Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
• Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
• Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
• While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
• In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
• Stir in the dates and any soaking liquid into the batter.
• Gently fold the dry ingredients into the wet batter until just combined.
• Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
• While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
• Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
• Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
• Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
• To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.