Sticky Toffee Pudding Cakes

Ingredients

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

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