toffee sauce

Luxuriously rich with a deep caramelized flavor, drizzle this English toffee sauce over your cakes, ice cream, fresh fruit, add it to your fruit crumbles and crisps, or a dollop to your waffles or anything else your heart desires!

English Sticky Toffee Sauce

heavy cream

dark brown sugar

unsalted butter

salt

vanilla extract

Place the heavy cream, brown sugar, salt and butter in a medium sauce pan over medium  heat and let the brown sugar dissolve completely, stirring as little as possible to avoid the  sugar granules from splashing up the sides of the pan (this will result in a grainy toffee  sauce).  Once it&#039;s dissolved increase the temperature to medium high. Avoid stirring too much during the initial stages until the sauce begins to turn color.  Increase the frequency of stirring as the sauce gets browner to prevent burning.  Continue until the sauce is thickened and a dark amber.  Remove from heat and stir in the vanilla extract.If the sauce thickens too much or if leftovers are too thick, add a little extra butter and/or heavy cream and reheat.  

Makes about 1 3/4 cups.&nbsp; Store in the refrigerator for up to a month.

This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts

Caramel & whisky sauce

butter

soft brown sugar

can condensed milk

can caramel (we used Carnation)

ginger

milliliters whisky

Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts – make sure you don’t boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.

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

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

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

Butterscotch sauce

caster sugar

pot double cream

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.

Debbie Major turns the same knockout flavour combo of a banoffee pie into a showstopping roulade… It’s set to be a new favourite.

Banoffee roulade with mocha cream

bananas

Icing sugar

For the meringue

caster sugar,

tsp cornflour

tsp white wine vinegar

For the mocha cream

double cream

coffee powder

tsp caster sugar

tsp cocoa powder,

You’ll also need…

23cm x 33cm swiss roll tin, greased, lined with non-stick baking paper

Heat the oven to 160°C/140°C fan/gas 3. For the meringue, put the egg whites in a large clean bowl and, using an electric hand mixer, whisk to stiff peaks. Gradually whisk in the 275g caster sugar, 1 tbsp at a time, to make a stiff, glossy meringue, then whisk in the cornflour and vinegar.

Spread the mixture evenly in the prepared tin and bake for 25 minutes until the surface is lightly browned. (It will puff up a lot but don’t worry, it will go down again as it cools.) Remove from the oven and set aside for 10 minutes to cool slightly.

Lay a large sheet of non-stick baking paper on a work surface and sprinkle with the remaining 2 tbsp caster sugar. Still on its tray, flip the meringue onto the sugary paper and lift off the swiss roll tin. Ease the paper away from the sides of the meringue only and leave to cool.

For the mocha cream, put the cream, coffee powder, sugar and cocoa in a large bowl and use a electric hand mixer to whisk it into soft peaks. Dice the bananas and toss with the lemon juice.

Carefully peel the baking paper away from the meringue. Spoon over the toffee sauce and spread it out, right up to the edges on 3 sides, leaving a 2.5cm border on the short edge furthest away from you. Spread with the mocha cream, then scatter over the bananas and lightly press them into the cream.

Starting with the short edge closest to you, and using the edge of the base paper to help you, roll up the meringue as you would a swiss roll. Leaving the roulade wrapped in the paper, carefully lift it onto a large clean baking sheet and chill for at least 1 hour. This will help it to hold its shape when you slice it.

To serve, unwrap the roulade, dust with icing sugar and cocoa powder, then gently lift onto a serving plate.

Add a little salt to your homemade caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy

Salted caramel sauce

light soft brown sugar

Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.

Hot toffee sauce makes sticky, warm banana cake even more of a treat

Upside-down banana cake with maple-caramel sauce

softened butter

maple syrup

bananas and 1 very overripe banana

dark brown soft sugar

eggs

vanilla paste

self-raising flour

pecan

cinnamon

pot full-fat Greek yogurt

whole pecan

salted butter

milliliters double cream

Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.

Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.

Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.

When the cake is cooked, poke it all over with the skewer – inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Made with just five ingredients in under ten minutes, this easy to make English Toffee Sauce should be a staple in your household.

Easy Toffee Sauce

240 ml double cream (heavy cream)

135 g brown sugar, firmly packed (or light brown sugar)

vanilla bean paste (or vanilla extract)

sea salt

Add all the core ingredients to the pan. Add the brown sugar, butter and cream to a medium saucepan set over medium-low heat. Melt the sugar and butter. Whilst stirring continuously, let the butter gradually melt, the sugar dissolves and the cream warms up until the mixture is emulsified well.

Increase the heat for the sauce to thicken. Once the butter, sugar and cream have fully emulsified then increase the heat to medium and bring the sauce to a bubble for 2-3 minutes until the sauce has thickened.You&#39;ll know that the toffee sauce is thick enough when it coats the back of a spoon

Add the vanilla and salt. Remove the toffee sauce from the heat and stir in the vanilla bean paste and flaked salt. Mix in well. Pour the sauce into a bowl or glass jar. The sauce will thicken as it cools.

This Sticky Toffee Pudding features a rich and airy date-flecked sponge cake soaked in a decadent toffee sauce and served with a scoop of vanilla ice cream.

Sticky Toffee Pudding

heavy cream (divided)

unsalted butter (chopped)

corn syrup

sugar

½ tsp kosher salt

(7.5 oz) dried pitted dates (finely chopped)

water

tsp baking soda

¾ cup +2 tbsp all-purpose flour

tsp baking powder

½ tsp ground cardamom

unsalted butter (softened)

brown sugar

egg (room temperature)

vanilla ice cream

Simmer the Toffee Sauce

Pour 3/4 cup of the heavy cream into a small saucepan. Add the butter, light corn syrup, and sugar. Place the saucepan over medium-high heat and bring to a boil. Immediately reduce to simmer and cook over low heat, stirring every so often. Cook until the sauce turns a deep amber color. This should take about 40 minutes.

Finish the Toffee Sauce with Cream and Salt

When the toffee sauce reaches the perfect shade, take it off of the heat and whisk in the remaining heavy cream followed by the salt. Keep warm until ready to serve.

For the Toffe Sauce

Preheat the oven and grease your baking vessels.

While the toffee sauce is cooking, make the sponge. Preheat your oven to 350 F. Grease either an 8x8 pan or six 1/2 cup ramekins with melted butter. ** Set them aside.

Soften the dates.

Place the dates in a saucepan. Add the water and place over medium heat. Once the water is mostly absorbed, take the saucepan off of the heat and add the baking soda, it will bubble like mad - just keep stirring. ***

Whisk to combine the dry ingredients.

In a large bowl, whisk to combine the all-purpose flour, baking powder, kosher salt, ground ginger, and ground cardamom.

Combine the wet ingredients and add the dates.

Set the dry ingredients aside and in a separated bowl add the butter and light brown sugar. Cream the two together using a stand or hand mixer before the egg. Beat the egg into the butter/sugar mixture until smooth. Fold the dates into the wet ingredients.

Mix the dry and wet ingredients to form a batter. Deposite in the ramekins or pan.

Form a well in the center of the dry ingredient and add the wet. Stir to combine but don’t over mix. Evenly divide the batter across the six grease ramekins or pour it into your prepared 8x8 pan. Smooth the top and transfer to the oven. 

Bake the cakes.

If baking in ramekins, bake the puddings for 30 minutes or until a toothpick can be inserted in the center and removed cleanly. If you’re baking your pudding in a pan the bake time will be closer to 40. If you used a pan let the cake cool slightly before slicing and serving. But if you used ramekins, let the cakes cool for 10 minutes before carefully unmolding them onto a cooling rack. 

For the Sponge Cake

Plate and Serve the Cakes

Transfer a warm cake to a plate and spoon some of the toffee sauce over top. Add a scoop of your favorite vanilla ice cream and finish with a final drizzle of toffee sauce. Serve immediately.

Top 9 toffee sauce recipes from across the web

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Top Tags

English Sticky Toffee Sauce

Caramel & whisky sauce

Vegan Ginger and Pear Sticky Toffee...

Butterscotch sauce

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Salted caramel sauce

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Easy Toffee Sauce

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Top 9 toffee sauce recipes from across the web

The most viewed toffee sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

English Sticky Toffee Sauce

Caramel & whisky sauce

Vegan Ginger and Pear Sticky Toffee...

Butterscotch sauce

Banoffee roulade with mocha cream

Salted caramel sauce

Upside-down banana cake with maple-...

Easy Toffee Sauce

Sticky Toffee Pudding

The most viewed toffee sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine