he dates in hot water for 1 hour.
Beat together
For toffee sauce: Measure water into a
ake in the preheated oven for 30 minutes or until cooked
Bake at 350 F for approximately 20-30 minutes or
aking pan with parchment paper. For the chocolate ganache filling, place
ith pastry; trim edges. Refrigerate for 15 mins.
Preheat the
aking soda and let stand for 5 mins. Blend or process
br>Process on speed 2 for 1 minute.
With the
ake large cakes for 35 mins, small cakes for 25 mins, or
hips, brown sugar and then toffee bits - make sure to press
ith plastic wrap. For the caramel, combine the toffee and 1/4
oiling water. Leave to stand for about 30 minutes. Drain off
an and smooth surface. Bake for 30 mins. Turn cakes onto
hen bake in the oven for 12-15 mins. Leave to
anilla until smooth; stir in toffee bits. Spread over apples.
ntil well blended. Stir in toffee bits.
Spray non-stick
ugar, egg and almond extract for about 3-4 minutes or
aking pan.
Bake for 8 minutes.
Toffee layer: In saucepan
beat at a medium speed for 3 minutes.
Spoon half
Preheat oven to 325\u00b0F. Line a 12 cup muffin pan with paper liners. Mix flour, sugar, 1 tsp vanilla, baking powder and a pinch of salt. Add eggs, oil and buttermilk. Add bananas and 2 oz toffee bar crumbles. Distribute between liners and bake for 20-25 mins. Remove and let cool on a wire rack.
To serve, whip cream and add remaining vanilla extract. Decorate cupcakes with whipped cream and sprinkle with remaining toffee bar crumbles.