1 cup packed dark brown sugar
2/3 cup heavy whipping cream
1/2 cup unsalted butter, cut up
2 tablespoons dark corn syrup
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2/3 cup packed dark brown sugar
1 egg yolk
1 cup unsalted butter, melted
1 cup heavy whipping cream
1 tablespoon sugar
1 Heat oven to 350ºF. Spray 12 muffin cups with cooking spray. Heat all sauce ingredients in small saucepan over medium heat 2 to 4 minutes or until sugar and butter are melted and mixture comes to a boil. Spoon 1 tablespoon sauce into each muffin cup; reserve remaining sauce. (Sauce can be made 1 day ahead. Cover and refrigerate. Warm sauce in small saucepan over medium-low heat before using.)
2 Whisk flour, baking powder and salt in small bowl. Whisk 2/3 cup brown sugar, eggs and egg yolk in large bowl until blended; whisk in melted butter. Whisk in flour mixture until almost smooth. Spoon about 2 1/2 tablespoons batter into each muffin cup.
3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and cakes spring back when gently touched. Immediately run small knife around edge of each muffin cup to loosen; invert onto large rimmed baking sheet. Cool 5 minutes.
4 Meanwhile, beat 1 cup cream and sugar in medium bowl at medium-high speed until soft peaks form. Serve warm cakes topped with warm reserved sauce and whipped cream. (Cakes can be made 1 day ahead. Cool completely and store in an airtight container. To serve, heat in 350ºF. oven 3 to 5 minutes or until warm.)
Sunday, December 4, 2011
Sticky Toffee Pudding (cake)
I was totally clueless about the amazing dessert sticky toffee pudding until Hagaan Daz introduced an ice cream flavor of the same name a few years ago (sorry it was limited edition and no longer in stores) and I am obsessed. These are an English pudding which means they are an ooy gooy cake. If you love caramel like I do these are a dream come true. Be sure to use dark sugars to get the tawny toffee flavor to come through, otherwise it is more caramel.