- 100g (4oz) stoneless dates
- 100g (4oz) unsalted butter
- 100g (4oz) caster sugar
- 2 teaspoons vanilla extract
- 3 eggs (beaten)
- 150g (6oz) self raising flour
- 1 teaspoon baking powder
- 150ml double cream
- 150g (6oz) light brown sugar
- 75g (3oz) unsalted butter
Sticky Toffee Cake / Sticky Toffee Pudding,
Sticky Toffee Cake / Sticky Toffee Pudding Recipe
By Stella, Liverpool, 29
Stella Comments: This gorgeous sticky toffee cake recipe, tastes just like Sticky Toffee Pudding, but is made as a cake. Easy to make, and lovely served warm with double cream.
Delicious Sticky Toffee Cake / Sticky Toffee Pudding Recipe
- Grease 2 x 8 inch (20 cm) round loose-based cake tins if you want to make a sticky toffee cake. ALTERNATIVELY, use ONE deep 8 inch cake tin if you want to make a sticky toffee pudding.
- Put the dates in a pan with 1/4 pint water and bring to the boil
- Reduce the heat and cook gently for 5 minutes until the dates are soft. Crush them gently with a fork to make a puree and leave to one side to cool
Meanwhile make the sticky toffee topping:
- Put the cream, sugar and butter into a pan and heat gently until dissolved
- Bring to the boil and let the mixture simmer for 6-8 minutes until thickened
- Leave to one side to cool
- For sticky toffee cake, topping will be used in 3 parts – one third into the cake mix, a third to sandwich the two cakes and a third on top.
- For sticky toffee pudding, topping will be used in 2 parts – one third used in the cake mix, and the other two thirds used on top.
To make the cake:
- Cream together the butter, sugar, vanilla extract, eggs, flour and baking powder until smooth
- Stir in the date puree and 1/3 of the topping mixture
- Divide the mixture into the two cake tins (or ONE tin if making a sticky toffee pudding)
- Cook in a pre-heated oven (180°C / 350°F / Gas Mark 4) for 30 minutes or until completely cooked and firm (approx. 55 mins if making a single pudding)
- Remove cakes from oven. Leave one cake to cool for a few minutes then run a knife around the edge of the cake tin to loosen it and transfer it to a cooling rack
- Tip a third of the topping over the other cake and return it to the oven for 10 minutes. Use ALL of the remaining topping if making a sticky toffee pudding.
- Remove cake from the oven, leave it to cool for a few minutes then run a knife around the edge of the cake tin to loosen it and transfer it to a cooling rack
- For the cake – spread the remaining topping over the plain cake and sandwich both cakes together. Place the cake from the oven on top
- Leave to cool completely or serve warm with double cream
Comments: You can use this recipe to make sticky toffee pudding. Simply place all of the toffee cake mixture into a pudding basin and bake for approx 55 minutes, then pour the remaining toffee sauce (2/3) on top and cook for a further 10 minutes.
Sharon comments: Here’s my attempt at the Sticky Toffee Pudding (I baked it as one large cake / pudding). It was absolutely delicious and went down a treat!
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