Sticky Toffee Pudding Cakes

Ingredients

  • ½ teaspoon
  • ¼ cup
  • 2 cups
  • 2 tablespoons
  • 1 cup
  • 2 cups
  • packed
  • + 51 more ingredients
    • 2 cups
    • packed
    • ½ cup
    • ½ cup
    • 2 cups
    • ¼ cup
    • 1 1/3 cups
    • sweetened whipped
    • ½ teaspoon
    • ½ teaspoon
    • ½ teaspoon
    • 1 cup
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 2/3 cups
    • 1 2/3 cups
    • 1 1/3 cups
    • 1 large
    • 1 large
    • water
    • vanilla extract
    • vanilla extract
    • baking soda
    • baking soda
    • all-purpose flour
    • all-purpose flour
    • baking powder
    • baking powder
    • salt
    • salt
    • sugar
    • sugar
    • unsalted butter, room temperature
    • unsalted butter, room temperature
    • egg
    • cream, to serve
    • golden brown sugar
    • golden brown sugar
    • unsalted butter
    • unsalted butter
    • whipping cream
    • whipping cream
    • 2 tablespoons dark rum or 2 tablespoons
    • brandy
    • 2 tablespoons dark rum or 2 tablespoons
    • brandy
    • brandy
    • water
    • egg

1 For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted. 2 (mixture will be grainy). 3 Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes. 4 Cool slightly. 5 Whisk in rum. 6 (Can be made 2 days...

View full recipe at SpringPad

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