* Exported for MasterCook 4 by Living Cookbook *
Sticky Toffee Pudding Cakes
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
Toffee Sauce2 cups (packed) golden brown sugar1/2 cup (1 stick) unsalted butter
2 cups whipping cream
2 Tbs dark rum or brandy
Cakes7 oz coarsely chopped pitted dates (about 1 1/4 cups)1 cup water
1 tsp vanilla extract
1 tsp baking soda
1 2/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/3 cups sugar
1/4 cup (1/2 stick)unsalted butter, room temperature
1 large egg
sweetened whipped cream
Toffee Sauce1. Whisk sugar and butter in 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.)
Cakes1. Combine dates and 1 cup water in medium saucepan; boil until dates are
soft, about 2 minutes. Transfer mixture to large bowl; cool to room
temperature, stirring occasionally, about 30 minutes. Stir in vanilla and
baking soda.
2. Preheat oven to 350°F.
3. Butter and flour 10 muffin cups from 1 standard 12-cup muffin pan. Whisk
flour, baking powder, and salt in 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, alternately with date mixture in 2 additions,
beating to blend after each addition. Divide batter among prepared muffin
cups (about 1/3 cup batter for each).
4. Bake cakes until brown and tester inserted into centers comes out clean,
about 25 minutes. Cool cakes in pan on rack 10 minutes. Turn cakes out onto
baking sheet. Spoon 2 tablespoons warm toffee sauce over each warm cake. Let
cool completely. (Can be made 1 day ahead. Cover with foil and refrigerate.)
5. Preheat oven to 350°F.
6. Reheat cakes on sheet until warm, about 10 minutes. Drizzle cakes with
remaining warm sauce. Serve with whipped cream
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http://www.food.com/recipe/sticky-toffee-pudding-cakes-88020
Sticky Toffee Pudding Cakes
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
Toffee Sauce2 cups (packed) golden brown sugar1/2 cup (1 stick) unsalted butter
2 cups whipping cream
2 Tbs dark rum or brandy
Cakes7 oz coarsely chopped pitted dates (about 1 1/4 cups)1 cup water
1 tsp vanilla extract
1 tsp baking soda
1 2/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/3 cups sugar
1/4 cup (1/2 stick)unsalted butter, room temperature
1 large egg
sweetened whipped cream
Toffee Sauce1. Whisk sugar and butter in 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.)
Cakes1. Combine dates and 1 cup water in medium saucepan; boil until dates are
soft, about 2 minutes. Transfer mixture to large bowl; cool to room
temperature, stirring occasionally, about 30 minutes. Stir in vanilla and
baking soda.
2. Preheat oven to 350°F.
3. Butter and flour 10 muffin cups from 1 standard 12-cup muffin pan. Whisk
flour, baking powder, and salt in 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, alternately with date mixture in 2 additions,
beating to blend after each addition. Divide batter among prepared muffin
cups (about 1/3 cup batter for each).
4. Bake cakes until brown and tester inserted into centers comes out clean,
about 25 minutes. Cool cakes in pan on rack 10 minutes. Turn cakes out onto
baking sheet. Spoon 2 tablespoons warm toffee sauce over each warm cake. Let
cool completely. (Can be made 1 day ahead. Cover with foil and refrigerate.)
5. Preheat oven to 350°F.
6. Reheat cakes on sheet until warm, about 10 minutes. Drizzle cakes with
remaining warm sauce. Serve with whipped cream
- - - - - - - - - - - - - - - - - -
http://www.food.com/recipe/sticky-toffee-pudding-cakes-88020