sticky toffee

This warming, spiced and delicious Vegan Ginger and Pear Sticky Toffee Pudding is delectable. Not your usual, it has been festive-ed it up (is that a word? It is now!) with spicy ginger, and added pears for that winter feel. Incredible with vegan ice-cream or vegan cream!

Vegan Ginger and Pear Sticky Toffee Pudding

pears

ginger

225 g pitted dates (1 cup)

ml water (2/3 cup)

g brown sugar (bit more than 1/2 cup)

vanilla essence

tsp bicarbonate of soda

lemon juice

175 g self raising flour (plus extra for dusting) (1 1/3 cups)

ml any non-dairy milk (bit less than 1/2 cup)

g coconut palm sugar / brown sugar (2/3 cup)

tin full fat coconut milk (400 milliliters) (1 2/3 cups)

Preheat oven to 180°C / 350°F / Gas Mark 4.

Use a large baking dish / baking tin, and lightly grease with margarine / coconut oil, then dust with flour.

Put the dates in the hot water, leaving to soak for 10 minutes.

Meanwhile, start making the rest of the dessert. In a mixing bowl combine the margarine / coconut oil, sugar, ginger and vanilla.

Add the bicarbonate of soda and lemon juice.

Fold in the flour and non-dairy milk a bit at a time.

Blend the dates with water until they form a thick puree. Then mix into the pudding mixture.

Wash and peel the pears. Cut each pear in half then slice long ways going around the half pear so you have a fan shape (see photo).

Take the slices from 2 of the pears and arrange in a fan shape at the bottom of the baking dish, with the thinner end in the middle.

Pour the cake mixture in the baking dish, covering the pears. Pour carefully so as not to change the position of the pears that have been evenly spaced out. 

Then take the slices from the final pear and put in a fan on the top of the cake mixture, again with the thinner end in the middle.

Bake for around 30-35 minutes. Before taking the dish out, check it has cooked through using a skewer. Cook for longer if needed. The skewer should come out pretty much clean.

Once done pour half of the toffee sauce over the whole dish. Use the rest of the sauce as extra to pour on each portion once served.

For the Pudding Mix

Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.

Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency.

Once it is cooled, it can be stored in an airtight container or jar in the fridge (if it doesn’t get eaten immediately!).

For the Toffee Sauce

Inspired by the famous British dessert, Sticky Toffee Pudding and a banana version of it that I developed, this dense mist cake is the perfect way to use those ripened, speckled bananas on your counter top. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Sticky Toffee Banana Cake with Cream Cheese Frosting

cream cheese

butter

shortening

tbsp vanilla extract

1-3 tbsp milk, enough to bring the frosting to a spreadable consistency

tsp baking soda

brown sugar, firmly packed

tsp vanilla extract

dark corn syrup,

eggs

all purpose flour

tsp baking powder

Grease and flour two 9 inch round cake...

Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.

Preheat the oven to 350 degrees F.

Mix together the pureed banana and baking soda...

Mix together the pureed banana and baking soda and set aside.

Cream together the butter, brown sugar and vanilla...

Cream together the butter, brown sugar and vanilla well.

Beat in the dark corn syrup (or golden...

Beat in the dark corn syrup (or golden syrup).

Beat in the eggs, one at a time,...

Beat in the eggs, one at a time, beating well after each addition.

Add the banana mixture and blend until smooth.

Sift together the flour and baking powder.

Add the dry ingredients to the creamed mixture...

Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.

Pour into the prepared pans and bake for...

Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes rest in the pans for...

Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with cream cheese frosting.

Mix all the frosting ingredients together and beat...

Mix all the frosting ingredients together and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency.

Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous

Butterscotch sauce

caster sugar

pot double cream

<p>Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don&rsquo;t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.</p>

A Sweet, and Delicious Sticky Toffee Loaf Cake with the Sticky Toffee Sponge, Sticky Toffee Buttercream Frosting, and a Sticky Toffee Sauce!

Sticky Toffee Loaf Cake!

Medjool Dates

Soda

ml Water

g Unsalted Butter

175 g Dark Brown Sugar

Medium Eggs

200 g Self Raising Flour

g Black Treacle

tsp Vanilla Extract

150 ml Double Cream

tbsp Black Treacle

75 g Dark Brown Sugar

150 g Unsalted Butter

300 g Icing Sugar

75 g Sticky Toffee Sauce ((above))

Sprinkles

Fudge Pieces

Sticky Toffee Sauce ((above))

Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with parchment paper!

De-stone your Medjool Dates, and chop up.

Add them to a bowl, along with the Bicarbonate of Soda and the Boiling Water and leave to sit for 10 minutes. Once sat, blitz the mixture into a puree with a food processor, or blender till smooth!

Add your Unsalted Butter to a bowl, along with the Dark Brown Sugar and use your Breville HeatSoft™ hand mixer to mix to a light and fluffy mixture!

Add the Eggs into the mixture one at a time, and beat in each time.

Add in the Flour, Treacle, Vanilla and Pureed Date mixture and beat again till smooth!

Pour the mixture into the tin, and bake the cake in the oven for 45-50 minutes, or until baked through!

Once baked, leave the cake to cool for 10 minutes in the tin, and then leave to cool fully on a wire rack.

For the Sponge

Whilst the cake is baking... make the sauce!

Add all the ingredients into a pan, and heat on a low heat till the butter has melted, and everything is mixed in.

Bring the mixture to the boil and boil for 1 minute.

Once the mixture has boiled, remove from the heat and leave the sauce to cool fully. Stir occasionally so a skin isn&#x27;t formed!

For the Sauce

Add your Unsalted Butter to a bowl and use your Breville HeatSoft™ hand mixer to mix the cold butter to a lovely supple butter perfect for your Buttercream.

Add in the Icing Sugar and beat in till fully mixed in!

Add in the cooled sticky toffee sauce and mix again, till delicious and perfect.

For the Buttercream

Using your favourite piping tip, pipe your Sticky Toffee Buttercream onto the cake!

Drizzle the cake with some more Sticky Toffee Sauce, and then sprinkle with your favourite sprinkles!

Enjoy!!

For the Decoration

A pinch of sea salt really complements the luxurious taste of silky caramel - this sauce will work with lots of different desserts

Salted toffee sauce

light muscovado sugar

sea salt flakes

Put the cream, butter and sugar in a saucepan. Melt together, then bubble, stirring, until toffee-coloured and saucy. Add salt to taste. Serve warm.

Delicious sticky toffee cinnamon rolls with a dark brown sugar centre, soft pillowy homemade dough, and a sticky toffee sauce glaze

Sticky Toffee Cinnamon Rolls!

600 g strong white bread flour ((plus extra for dusting))

g dried active yeast

75 g dark brown soft sugar ((or light brown))

275 ml full fat milk

medium/large egg

dark brown soft sugar ((or light brown))

cinnamon

200 g medjool dates ((or other dates)(chopped)(optional))

150 ml double cream

golden syrup ((or black treacle))

75 g dark brown soft sugar

unsalted butter

Add the flour into a large bowl, and add the sugar and yeast. Mix these together so its all evenly distributed.

Add the cold and cubed butter, and rub the butter into the mixture so it resembles bread crumbs.

Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.&nbsp;

Add the milk, vanilla, and egg to the dry ingredients. 

Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my stand mixer with the dough hook to make this easier. 

Once kneaded, it will be springy to touch, and not sticky. 

Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.&nbsp;

Whilst the bread is proving, whisk together the dark brown sugar, and ground cinnamon for the filling. Leave to the side for now. 

Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.&nbsp;

You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here. 

Gently brush the surface with the melted butter, and then sprinkle over the sugar/cinnamon mix. Then, sprinkle over the chopped dates if using.

Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces. I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12. 

Or, whilst still rolled out into the rectangle shape, use a pizza cutter or large knife to cut 12 strips, and roll up afterwards.

Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in.

Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.&nbsp;

Towards the end of the dough rising, preheat the oven to 180ºc/160ºc fan so that when it&#39;s finished rising, you can put it straight in the oven.

Bake in the oven for 20-25 minutes, until golden brown and cooked through. 

Whilst they are baking, add the cream, syrup, sugar and butter to a pan. Melt the mixture on a low heat to dissolve the sugar and melt the butter

Boil the sauce for 1 minute, and then leave to the side until the rolls are baked. Once baked, pour the sauce over the top of the rolls and let them cool slightly.

Enjoy by breaking apart and eating all the gooey sticky toffee cinnamon goodness. 

I made this today as a dessert for my family to have after our Sunday roast. It was absolutely delicious 😋. I doubled up on the sauce and also made some homemade custard. Will make again over Christmas when family are visiting. Easy to follow recipe.

Do these need to keep them  in the fridge with the sauce on please? 
These worked a treat, so moist and soft and so easy - including the toffee sauce 😋
Thank you for this wonderful recipe!

Sticky Toffee Cupcakes are as soft, squidgy and irresistible as the classic pudding they are mimicking. Each cupcake is full of tender dates and comes topped with gloriously rich and buttery toffee sauce along with a little buttercream. They are bound to be a hit with family and friends.

Sticky Toffee Cupcakes

90 g/ 4 1/2 oz Chopped dates (pitted)

tsp Bicarbonate of soda

g/ 4 1/2 oz Plain (all purpose) flour

Baking powder

g/ 4 1/2 oz Light muscovado sugar

g/ 4 1/2 oz Butter

Eggs - large, free range

90 g/ 3 oz Butter

90 g/ 3 oz Dark muscovado sugar

tbsp Golden syrup (or corn syrup)

tsp Vanilla extract

salt

g/ 5 oz Butter

200 g/ 7 1/2 oz Icing (confectionary) sugar

tbsp Sticky Toffee Sauce (see above)

Begin by putting the dates and bicarbonate of soda into a small bowl and pouring boiling water over to just cover the fruit. Set aside.

Preheat the oven 170C/ 325F/ GM3 and line a cupcake tray with paper cake cases.

Using electric beater, cream the butter and sugar together until light &amp; fluffy.

Add the eggs, one at a time, beating well.

Sift the flour and baking powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined. Take care not to overwork the batter though.

Drain the dates through a sieve - give it a good shake to remove the liquid. Quickly&nbsp;fold the dates into the cake batter

Divide between the cupcake cases - filling each case around 2/3 full - and bake for approximately 20 minutes.

Test that the cupcakes are baked through: poke a cocktail stick into one of the cakes - if it comes out clean then the cakes are ready. If not, return to the oven for a couple more minutes, then test again.

Make the Cupcakes

While the cupcakes are baking measure all of the sauce ingredients (except the vanilla extract) into a saucepan.

When the cupcakes have around 10 minutes of baking time left, put the pan on a moderate heat and all the ingredients to fully melt, stirring with a wooden spoon frequently.

When everything has dissolved, turn up the heat and bring to a boil for 1 minute.

Reduce the heat to low, stir in the vanilla extract and keep the pan on the heat to keep warm.

As soon as the cupcakes come out of the oven drizzle 1 tsp of sauce over each cupcake, spreading it out a little (but it does not need to cover the top of the entire cake - see my picture in the body of the post).

Let the rest of the sauce cool to room temperature.

Make the Sticky Toffee Sauce

Put the butter into a medium bowl and beat until smooth and soft.

Sieve in the icing sugar 1 tbsp at a time and beat well between each addition.

Once all of the icing sugar has been mixed in, beat in the cooled sticky toffee sauce .

Make the Buttercream

Once the cupcakes and sauce have cooled completely, pipe a thin line of buttercream around the edge of each cupcake (1/2 cm in).

Using a Wilton 30 star nozzle pipe lines from the edge of the cupcake, over the circular line previously piped and finish 1/3 of the way into the cupcake (see my step by step images for a little more guidance. (My tip is to pipe lines at 12 o&#39;clock, 3 o&#39;clock, 6 o&#39;clock and 9 o&#39;clock and then fill in the gaps with more lines).

Once the full circle of lines has been piped, pour 1-2 tsp sauce into the centre of each cupcake - enough to fill the space left, but not enough to make it pour over the top.

Neaten the cupcake up by piping small stars (using the same nozzle) all the way around the edge of the pool of sauce. (Again, my step-by-step images will help clarify this action).

Store in an airtight container for up to 3 days.

Assembling the Cupcakes

Made these last night for the first time.  I didn't even get to put the buttercream on before my (adult) son ate 2 and declared them "amazing".  After adding the buttercream and toffee sauce he ate another one and then complained that I let him eat 2 without any buttercream!!  Safe to say they were a big hit and will be added to my collection of cupcake recipes.  They were everything I was hoping they would be! Great, easy recipe that I know I will be asked to make again and again.

I will be making these for my daughter’s birthday AGAIN this year as it was, hands down, the best cupcakes she or I have ever had!

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Top Tags

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The most viewed sticky toffee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine