Thursday, May 2, 2019
A (Sticky) Taste of Walt Disney World
I am pleased at how this sticky “cake”/ toffee pudding turned out,
using my new pans.
I pose to you, my dear readers, a question. Do you feel a jolly, giddy sensation when using a newly acquired piece of kitchen cookware, kitchen appliance, or kitchen tool? And find yourself doing a mental happy dance? I am guilty! :o)
I actually did a Mickey (super) happy dance, when purchasing my new
Mickey Mouse 90th Anniversary Double Flip Waffle Maker
You can read about my love of Mickey waffles and find how to make them, here.
Although, having streamlined my bakeware, having “Goodwill” my rarely-used pieces,
I deemed it necessary to recently purchase a mini-bundt pan, called a bundtlette.
My mini-bundt, or “bundtlette” pan
I bought it here.
( I do not receive any compensation for this mention, just sharing my info with you. :o))
My thoughts were to use this pan for various baking projects, but especially for my newest Disney cooking adventure. I wanted to recreate the yummy Sticky Toffee Pudding that I had dined on last month at Epcot’s Rose and Crown Pub.
The dessert menu from The Rose & Crown.
I chose the first item on this menu for my dessert, at my server’s suggestion, and the family dining next to me.
It was a great suggestion!
Enjoying my meal at the quaint Rose & Crown Pub of Epcot in Walt Disney World.
You can read about my day at Epcot, and the lunch at the Rose and Crown, here.
Another Disney Cooking (Baking) Adventure
Let me just say, before going into the baking basics for Disney’s delectable
Sticky Toffee Pudding, that this recipe is not for the faint of heart. I must admit, that about half-way through the process, I wondered why I had attempted such a feat.
In the end, though, it was worth the toil, and I have some suggestions to make it easier.
Ingredients needed to make Sticky Toffee Pudding
The original recipe calls for vanilla beans, but due to the price,
I opted for pure vanilla extract, instead.
Blanching the dates is required to remove the hard outer skin, and soften the fruit.
For blanching instructions, look here.
After placing the dates in boiling water, immediately plunge into ice water=blanching.
Drain off water, and peel away the outer “shell”.
I only allowed my dates to boil for 30 seconds.
A little longer (another minute, perhaps?) would have been beneficial, making it easier to “peel” the dates.
The recipe made 12 mini-bundt cakes (puddings).
I did make the custard,
(and just like on one of my favorite shows, The Great British Baking Show)
it went from perfection to curdle in a mere few seconds.
My hubby and I ate it anyway, and we both thought it was good, but…
Rather than making the Custard Sauce, I would recommend making vanilla pudding (with a bit of extra vanilla), or even using an instant pudding, or vanilla ice cream.
(Also, the pudding eliminates the fear of not getting the eggs in custard cooked safely enough.)
I attempted to use Rum flavoring in the Butter Rum Toffee Sauce, and it was a fail.
It was way overpowering, and tasted “fake”.
I threw that batch away, and made it again, without the “Rum”.
Rum Toffee Sauce was delicious.
I have doubled the amount made, in my recipe.
Assemble in this order-
Custard Sauce (or vanilla pudding)
Sticky Toffee Pudding (the mini-bundt cake)
Rum Toffee Sauce
Sticky Toffee Pudding
Sticky Toffee Pudding (cakes)
Preheat oven to 325 degrees.
PAM baking spray
10-12 ounces dates (blanch these, and peel off skin), chop finely
8 ounces very hot water
2 teaspoons pure vanilla extract
2 teaspoons baking soda
1 pound all-purpose flour
2 teaspoons baking powder
4 ounces unsalted butter
12 ounces sugar
2 whole eggs
1/8-1/4 teaspoon salt
Prepare vanilla pudding, or instant vanilla pudding,
adding 1/2 teaspoon additional pure vanilla extract, or
use vanilla ice cream
Butter Toffee Sauce
2 ounce butter (about 4 Tablespoons)
8 ounces heavy cream (heavy cream tastes far superior in this recipe)
6 ounces of dark brown sugar (about 1 cup)
Sticky Toffee Pudding (cakes)
Prepare molds by greasing well with PAM
Add very hot water to chopped, blanched and peeled dates.
Stir in vanilla and baking soda. Set aside.
Cream butter and sugar. Add one egg at a time, beating till mixed.
On low, add half of flour and baking powder to creamed mixture.
Then, add date mixture until well-combined.
Fold/stir in rest of flour and baking powder.
Fill greased molds halfway. Bake for 15 minutes, or until done.
Let cool 5 minutes, and then remove cakes to cool completely on cooling rack.
Butter Toffee Sauce
Combine butter, sugar, and cream. Bring to boil, while stirring.
Remove from heat.
Assemble in this order
Custard Sauce (or vanilla pudding) on bottom of bowl.
Sticky Toffee Pudding (the mini-bundt cake) on top of custard sauce/pudding.
Rum Toffee Sauce over the pudding/cake
Thanks for reading!!!!!
I’m Annette Stuff
I typically post my blog once per month.
Look for my next blog post on, or around,
Thursday, June 13, 2019
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A look at my Sticky Toffee Pudding, served at The Rose & Crown Pub.