STICKY TOFFEE PUDDING CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
- Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
- In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
- Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
- For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.
GOOEY CHOCOLATE PUDDING CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h5m
Yield about 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
- Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
- For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
- Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.
CARAMEL PUDDING CAKE
This easy, caramel-lovers dessert magically makes its own sauce as it bakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
- In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
- Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.
CARAMEL PUDDING CAKE
This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
WARM CARAMEL APPLE PUDDING CAKE
Delight your family and friends with this Warm Caramel Apple Pudding Cake. Watch our video to learn how to make this Warm Caramel Apple Pudding Cake today!
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Toss apples with 1 Tbsp. dry cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
- Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
- Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
- Whisk remaining caramel topping and COOL WHIP until blended. Spoon over cake slices just before serving; sprinkle with nuts.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 470 mg, Carbohydrate 56 g, Fiber 1 g, Sugar 38 g, Protein 4 g
CARAMEL PUDDING
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
CARAMEL HOT PUDDING CAKE
This is a traditional French Canadian Pudding cake. This recipe has been in my family since the late 1800's! I remember going to my grandma's on Sundays after church and the first thing I would smell when I walked in her home was her homemade bread and her luscious Caramel Hot Pudding Cake that was so good back then baked...
Provided by Josee Lanzi
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven at 325 degrees. Spray with non stick cooking spray butter flavor a 9x9 inch dish and set aside.
- 2. On medium heat in a sauce pan add brown sugar, half stick of the butter and boiling water. Stir and let it go until it comes to a boil. Melt in the microwave the remaining butter. In a mixing bowl add melted butter and sugar. Mix well then add egg, vanilla and milk mix until all well blended slowly add flour to wet ingredients mix until you have a smooth batter mix in chopped pecans.
- 3. Pour better in your sprayed dish and smooth evenly on the bottom of your dish. Next slowly pour hot syrup all over the top. Place in oven and bake 40 to 45 minutes. Serve warm with a doll up of whipped cream and garnish with glazed pecans (optional)
CARAMEL CROISSANT PUDDING
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: With something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one, I feel.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield Serves 2 greedy people
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
- Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
- Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
- Place in the preheated oven for 20 minutes and prepare to swoon.
CARAMEL-APPLE PUDDING CAKE
This double-delicious pudding cake will please any of your guests. Serve it with a dollop o f cinnamon ice-cream--it's perfection.
Provided by Judikins
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
- Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
- Combine caramel topping, water and 2 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
- Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes. Spoon caramel-apple mixture from the pan over each portion.
Nutrition Facts : Calories 228.7, Fat 6.6, SaturatedFat 2.4, Cholesterol 9.3, Sodium 160, Carbohydrate 42.1, Fiber 1.5, Sugar 17.7, Protein 2.7
CARAMEL PUDDING CAKE
Make and share this Caramel Pudding Cake recipe from Food.com.
Provided by blondiecancook
Categories Dessert
Time 1h10m
Yield 1 pan, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and granulated sugar.
- Add flower, baking powder and salt.
- Stir in milk and mix until smooth.
- Spread into greased 8x13-inch pan.
- Boil water and dissolve brown sugar. Pour over batter.
- Bake at 350°F for 1 hour.
Nutrition Facts : Calories 559.7, Fat 19.7, SaturatedFat 12.3, Cholesterol 52.2, Sodium 459, Carbohydrate 93, Fiber 1, Sugar 62.8, Protein 4.9
CARAMEL-BANANA PUDDING DESSERT
This Caramel-Banana Pudding Dessert will be the only thing they'll talk about at your next potluck party. (You may want to bring copies of the recipe.)
Provided by My Food and Family
Categories Home
Time 10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
- Arrange 7 cake slices in bottom of 13x9-inch pan; drizzle with half the caramel topping. Cover with layers of half each of the pudding mixture and bananas. Top with layers of remaining cake slices, caramel topping and pudding mixture; top with remaining banana slices.
- Sprinkle with nuts.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.8962 g, Sugar 0 g, Protein 3 g
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
CARAMEL PEAR PUDDING CAKE
This is the most delicious dessert, and easy to put together, a great ending to any meal. This can also be made with apples, but use a firm apple such as Granny Smith for this recipe. I usually stick this in the oven, and bake it as we are having dinner, and serve it with ice cream as a topping...so yummy!
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees.
- Lightly spray a 2-quart casserole dish with cooking spray.
- In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
- Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
- Stir in the chopped pears and pecans.
- Transfer to the prepared casserole dish.
- In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
- Bake for 35-40 minutes.
- Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).
BEST EVER SALTED CARAMEL PUDDING CAKE
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the pudding powder and whip on high speed until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
- Add the milk mixture to the butter mixture slowly, mixing well until combined.
- Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
- Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
- Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
- Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
- Let the cake cool completely on a cooling rack before adding the frosting.
- While the cake is baking or cooling, add the butter, brown sugar, and heavy cream to a medium saucepan over medium heat.
- When the mixture has heated and begins to bubble, whisk gently but constantly for about 5-6 minutes or until the mixture turns dark in colour and thickens slightly.
- Remove the mixture to a shallow bowl to cool for about 20-40 minutes.
- When the caramel has cooled to room temperature, divide it in half reserving half for topping the cake at the end.
- To the other half of the caramel sauce, add the powdered sugar and the salt, and whip them together on high speed until a thick, barely pourable glaze forms. You might have to add 1-3 teaspoons of heavy cream to the mixture (depending upon the texture of the powdered sugar you're using) to create this texture.
- Pour and spread the frosting over the top of the cake and let it drip down the sides ever so slightly.
- Drizzle the extra caramel sauce you set aside over top of the frosting (you might not need all of it) and top with sea salt flakes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 610 kcal, Carbohydrate 79 g, Protein 5 g, Fat 32 g, SaturatedFat 21 g, Cholesterol 124 mg, Sodium 293 mg, Fiber 1 g, Sugar 61 g
CARAMEL DRIZZLE BANANA PUDDING POKE CAKE
Discover a party-size cake with a hidden surprise-pudding holes! Our Caramel Drizzle Banana Pudding Poke Cake couldn't be simpler to make. Just poke holes in the baked cake, then fill and frost with pudding. This caramel drizzle banana pudding poke cake is sure to become a new family favorite.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
- Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 18 g, Protein 3 g
CARAMEL PUDDING
A perfect pudding for chilly nights.
Provided by Hope Malau
Categories Dessert
Time 50m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- A perfect pudding for chilly nights.2. Fold in the caramel and pour into the prepared baking dish.
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Date Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
- Make cake:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
- Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
- Cut cake into slices; drizzle caramel sauce over each slice.
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- Gradually stir dry ingredients into wet ingredients until batter is smooth (Or use a hand-held mixer at a low speed as I do).
- Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (My large spring-form baking pan measures 11 in wide & 2.5 in deep).
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4.6/5 (9)Total Time 55 minsCategory DessertCalories 766 per serving
- To begin, boil some water on the stove while you chop your dates.Add the chopped dates to a medium bowl and sprinkle with 1 teaspoon baking soda.
- Grease a 9-cup bundt pan very well; butter your fingers and rub it down, making sure to get in all the crevices.
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- In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
- In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
- Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
- Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
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5/5 (1)Total Time 45 minsCategory DessertCalories 502 per serving
- Bake your cake according to package instructions in a 9×13 inch pan. Let cool completely and then cut or break into 1-inch cubes.
- While cake is baking, make your whipped cream by placing the heavy whipping cream in a large bowl with 1/3 cup sugar and 1 teaspoon vanilla. Beat with an electric mixer until soft peaks form.
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- If making individual servings, divide cake into how many servings you’ll make (at least 6-8), and place half of each serving in the bottom of the cup, jar or dish. If using a large trifle dish, place half of the cake pieces in the bottom.
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- Preheat oven to 350°F. Grease 1-cup oven-safe baking dish (ramekin, mug, or other small single-serving baking dish with a 1-cup capacity).
- In small bowl, whisk the flour, baking powder, and salt together. Stir in the brown sugar and raisins. Mix in the milk (mixture will seem dry). Transfer mixture to prepared baking dish.
- In a glass measuring cup, combine the second amount of brown sugar, boiling water, butter, and vanilla. Pour over the batter in the baking dish.
- Bake for 21-24 minutes, or just until the top of the pudding is golden tanned and just set and the sauce starts bubbling around the edges. Serve immediately. Add a dollop of whipped cream or scoop of vanilla ice cream, if desired.
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