14 Mar 2014

Sticky Toffee Pudding with Brandy Sauce

No Comments Baking, Breads and Cupcakes

Today is my birthday, a couple of days short of St. Patricks day. I needed cake and Baileys. These sticky toffee mini-bundt cakes fix both problems.

Sticky Toffee Pudding with Brandy Sauce
Prep time
Cook time
Total time
Serves: 8 cupcakes
Toffee Pudding
  • 145g (1c + 1 tbsp) plain flour
  • 1 tsp baking powder
  • 125g (3/4c) pitted dates, chopped
  • 60ml (1/4c) boiling water
  • 1 tsp baking soda
  • Brandy/baileys to taste
  • 115g (1/2c) unsalted butter
  • 85g (1/2c + 2 tbsp) muscovado/dark brown sugar
  • 25g (2 tbsp) granulated white sugar
  • 25g (2 tbsp) blackstrap molasses
  • 1 egg
  • 1 tsp vanilla essence
Toffee Sauce
  • 115g (1/2c) unsalted butter
  • 120ml (1/2c) double cream
  • 220g (1c) muscovado/brown sugar
  • Pinch of salt
  • More brandy/baileys
Toffee Pudding
  1. Preheat oven to 175C/350F and grease 6 mini bundt pans.
  2. Combine the flour and baking powder in a bowl and set aside.
  3. Chop dates, then in a small bowl add boiling water, baking soda and brandy to taste. Set aside to soak.
  4. Beat the butter and sugars until light and fluffy, then the molasses.
  5. Add the egg and vanilla and beat to incorporate.
  6. Beat the flour into the wet ingredients, then stir in the date mixture.
  7. Bake for ~30 mins, or until an skewer comes out clean.
  8. Cool thoroughly on a cooling rack.
Toffee Sauce
  1. Melt the butter, heavy cream, sugar and salt on a medium heat. Bring to a boil and whisk regularly until the sauce thickens.
  2. Add some baileys, then cool.
  3. Drizzle the toffee sauce over the cakes. If serving at home, this is best with warm sauce so save do this just before serving.

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