STICKY TOFFEE PUDDING CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
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.
STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
STICKY TOFFEE BANOFFEE CAKE
Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
- Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 494 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 25 grams sugar, Fiber 0.9 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
STICKY BANOFFEE LOAF WITH TOFFEE SAUCE
Bake a mash-up of sticky toffee pudding and banana loaf. Leftover cake will keep for a few days and is great with a cuppa - and the sauce is delicious with ice cream
Provided by Tom Kerridge
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Pour the rum and 200ml water into a saucepan (if you're not using the rum, add an extra 100ml water). Bring to the boil, add the bicarb and dates, then leave to cool, allowing the dates to soak up the boozy liquid.
- Heat oven to 180C/160C fan/gas 4. Pour the dates and the liquid into a bowl and add the suet, flour, vanilla and sugar. Beat until completely mixed, then fold in the banana and spoon into a lined 900g loaf tin. Bake for 40-45 mins until an inserted skewer comes out clean. Leave to cool.
- While the cake is cooling, put the cream, sugar, butter and a small pinch of salt in a saucepan. Bring to the boil and cook until you have a bubbling sauce. Slice the banoffee loaf, pour over some sauce and serve with crème fraîche or vanilla ice cream, if you like.
Nutrition Facts : Calories 732 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 61 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
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