Sticky Toffee Pudding Cake Recipe
Individually-sized spice cakes that are served warm, covered in toffee sauce, topped with a tangy sour cream. This is a multi-dimensional dessert that will not disappoint.
Servings Prep Time
14 1 hour
Cook Time Passive Time
25 minutes 35 minutes
Servings Prep Time
14 1 hour
Cook Time Passive Time
25 minutes 35 minutes
Ingredients
Cake Ingredients
Toffee Sauce Ingredients
Tangy Whipped Cream
Instructions
Cake Instructions
  1. Instructions 1. Process dates in food processer until pureed and come together in a ball. 2. Heat the Guiness over stove or in microwave. Bring to ALMOST a boil. Turn off. 3. Add the Guiness to the date mixture in the food processor and blend until thoroughly combined. 4. Measure the dry ingredients, and then sift flour and baking powder and salt together. Set aside. 5. In mixing bowl, cream the butter and sugar, 6. Crack eggs, and add them, one at a time, into the sugar mixture until well combined. 7. Beginning and ending with the flour, add 1/3 of the flour into the sugar mixture. Mix until the flour is no longer visible. At this point, mix in half of the beer mixture. Continue mixing, making sure to alternate between the wet and dry ingredients. 8. These cakes are meant to be served individually, so you want to use muffin tins or mini bundt pans. You will add batter into cake pans, filling until cavities are about ¾ full. 9. Bake cakes until a toothpick inserted comes out clean. About 15 minutes. 10. Invert cakes on a cooling rack and cool 5 minutes before service. 11. To assemble, place a cake onto an individual serving plate. Top with 2 tbsps of toffee sauce. Pipe savory cream on top. Sprinkle with cinnamon and serve.
Toffee Sauce Instructions
  1. 1. Melt Butter in a saucepan. 2. Next, add the cream and stir. 3. Bring the mixture to a boil while whisking constantly.. 4. Add brown sugar and whisk until sugar is dissolved and mixture boils. 5. Remove from heat and let cool 5 minutes to allow the sauce to thicken before serving.
Tangy Whipped Cream Recipe
  1. Note: You want to make this just before serving (20 minutes or less). Making in advance runs the risk of the mixture separating and collapsing. 1. Pour the heavy whipping cream and sour cream and sugar into a chilled bowl. 2. Using a chilled whisk, begin to whip the cream using the highest speed. In 1-2 minutes, you will have medium peaks. Stop here and serve immediately.