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    You are in: Home / Recipes / Sticky Toffee Pudding Cakes Recipe
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    Sticky Toffee Pudding Cakes

    Sticky Toffee Pudding Cakes. Photo by MarieRynr

    1/1 Photo of Sticky Toffee Pudding Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    MarieRynr's Note:

    This recipe came from the R.S.V.P section of a Bon Appetit magazine. It is a recipe from the "Sweet Basil" restaurant in Vail and is to die for! Plan ahead as it is best started the day before you need them.

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    Ingredients:

    Servings:

    Units: US | Metric

    TOFFEE SAUCE

    CAKES

    Directions:

    1. 1
      For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
    2. 2
      (mixture will be grainy).
    3. 3
      Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
    4. 4
      Cool slightly.
    5. 5
      Whisk in rum.
    6. 6
      (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
    7. 7
      Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
    8. 8
      Stir in vanilla and baking soda.
    9. 9
      Preheat oven to 350*F.
    10. 10
      Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
    11. 11
      Whisk flour, baking powder and salt in a medium bowl to blend.
    12. 12
      using electric mixer, beat sugar and butter in large bowl to blend.
    13. 13
      Beat in egg.
    14. 14
      Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
    15. 15
      Divide batter among prepared muffin cups.
    16. 16
      Bake cakes until brown and tester comes out clean, about 25 minutes.
    17. 17
      Cool cakes in pan on rack 10 minutes.
    18. 18
      Turn out onto a baking sheet.
    19. 19
      Spoon 2 TBS of warm toffee sauce over each warm cake.
    20. 20
      Let cool completely.
    21. 21
      (Can be made 1 day ahead. cover with foil and refrigerate).
    22. 22
      Preheat oven to 350*F.
    23. 23
      Reheat cakes on sheet until warm, about 10 minutes.
    24. 24
      Put on serving plates.
    25. 25
      Drizzle with remaining warm toffee sauce.
    26. 26
      Serve with whipped cream.

    Ratings & Reviews:

    • on February 27, 2010

      45

      The cakes are sticky goodness and the sauce divine, but I had trouble with them falling and running out of the muffin tins.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2004

      55

      These were gorgeous. The taste was out of this world. I made exactly as the recipe stated and they turned out perfectly. All my guests were very pleased with the results. This is a dessert I know I will be making again. You can count on it! You all have to try this one!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sticky Toffee Pudding Cakes

    Serving Size: 1 (193 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 645.7
     
    Calories from Fat 289
    44%
    Total Fat 32.2 g
    49%
    Saturated Fat 19.9 g
    99%
    Cholesterol 122.9 mg
    40%
    Sodium 299.9 mg
    12%
    Total Carbohydrate 87.1 g
    29%
    Dietary Fiber 2.1 g
    8%
    Sugars 67.3 g
    269%
    Protein 4.3 g
    8%

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