This great English sweet cake pops recipe was distributed to us by Claire, checkout much more of her recipes these.
That most classic with English desserts Sticky Toffee Pudding one of my personal favorites! Now in cake pop form!
If you haven t had Sticky Toffee Pudding before, I urge you to try it. It is really sweet, but SO good and perfect with a dollop of vanilla ice cream or swimming with hot english custard. Blissful!
1. Preheat your oven to 350 degrees Fahrenheit (180 degrees C / Gas mark 4 for any UK).
2. Grease a 10-inch round or even square baking tin.
3. Finely chop the times and place them in a bowl in the boiling water and baking soda. Leave to an individual side. This will all bubble up. Don t worry it s supposed to!
4. Now to be prepared the batter. At each stage of adding ingredients to produce the sponge batter, sometimes it can feel like the batter is too dry and the next moment going to be too runny. Stick beside me, it will be some sort of recognizable batter consistency once it goes in the oven.
5. Blend the butter and handsome until light and cosy. Beat in the ovum and vanilla essence. Within a separate bowl, sift the flour along with the baking powder together. Then add the flour mixture gradually to the batter. Finally blend in the date mixture with some sort of rubber spatula.
6. Pour your batter into the baking tin.
7. Bake inside oven at 350 diplomas, for about 35 min's, until the sponge is firm on the top.
8. When ready, take out of your oven and leave to cool on a wire rack.
In that meantime, you can generate your Toffee Sauce:
9. Warm the butter, heavy cream and brown sugar in the small saucepan. There s no need to melt the butter first. Bring to the boil, stirring constantly as it boils for about 8 minutes until your sauce thickens. It may still look runny but it surely does thicken considerably as it cools.
10. The sauce with be EXTREMELY HOT even after it s been off the heat for a while. Leave the sauce to cool for at least 30 minutes (this can be while doing so your sponge is cool) but keep it inside saucepan.
11. Once this sponge has cooled, crumble it into crumbs. I use my mixer for this.
12. Then, still in the mixer, add a little with the cooled Toffee Sauce as being the machine is going (or as you are mixing by hand). Wait a short while after you add just about every bit and observe irrespective of whether your cake crumbs are forming a dough nevertheless. You want to add just enough Toffee Sauce to make all the crumbs stick together, and not too much so this dough is sticky. To look at tried this, I ended up contributing about 1 cup (or 240ml) with the Toffee Sauce in total to find the right consistency of cash.
13. Make sure you retain the rest of ones toffee sauce still inside saucepan to one side for the moment.
14. Then get your dough and roll available 1. 5 inch balls between your palms. I use a small cookie scoop to find consistent sized pops. This recipe yields about $ 40 . 00 1. 5 inch cake balls. Once rolled, pop them in the fridge on a holder lined with wax paper relating to an hour. You may recognize that these cake balls are much firmer after chill than regular cake balls made out of sponge and frosting.
15. Once they are ready, get the cake balls straight from the fridge and reheat your remaining toffee sauce until it is molten again. Instead of candy coating, I used the toffee sauce to fix the lollipop sticks. Dip a lollipop stick into the sauce, then push it in the cake ball about half way. The cake balls will be very firm after their time in the fridge so the stick is going in and stay with easily. You don t need to put them back in the fridge for the comply with set in.
16. The get a squeezy decorating bottle and fill it with the rest of the toffee sauce. Place all the pops on their side and decorate the is no longer secure with stripes of toffee sauce in the squeezy bottle.
(For those who were wondering I did so experiment with dipping the whole pop in toffee spices but this made this pop overly sweet together with warmed the cake up too much so they fell in the sticks so I wouldn t recommend it.)
And voila! I haven t added sprinkles or even other decorations because I'd prefer the pure, unadulterated Sticky Toffee Pudding Take taste! I did have some sort of cheeky pot of hot custard on the side for dunking though!
You may keep your Sticky Toffee Pudding Cake Pops in the fridge or freezer, but I would bring them out for a while before serving. Sticky Toffee Pudding is actually traditionally served hot. A cold pop is too hard and you wouldn t get the sweet warming yumminess about this lovely pud!
As a great aside, if you d like to try the Sticky Toffee Pudding in its traditional (non-Pop) mode, you need to add these steps to the recipes after baking the sponge along with the sauce.
How To Make Cake Pops