How To Make Sticky Toffee Pudding Cake?
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Prep Time: 25 mins
Cook Time: 30 mins
Additional Time: 10 mins
Total Time: 1 hrs 5 mins
Servings: 9
Yield: 1 8-inch cake
Cook Time: 30 mins
Additional Time: 10 mins
Total Time: 1 hrs 5 mins
Servings: 9
Yield: 1 8-inch cake
Ingredients
- ¾ cup packed brown sugar
- ⅓ cup butter
- ⅔ cup evaporated milk
- 1 ¾ cups pitted, chopped dates
- 1 teaspoon baking soda
- ¾ cup boiling water
- ⅓ cup butter
- ¾ cup white sugar
- 2 eggs, beaten
- 1 ⅛ cups self-rising flour
- 1 teaspoon vanilla extract
Directions
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Step 2:In a small bowl, mix the dates and baking powder. Pour enough boiling water over the dates to just cover them.
Step 3:cream 1/3 cup of the butter with the white sugar. Beat in the eggs and mix well.
Step 4:Add the flour and date mixture (including water) to the egg mixture and fold in. Pour the batter into the prepared baking dish.
Step 5:Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Leave to cool slightly and prepare the sauce.
Step 6:Prepare the caramel sauce: In a small saucepan, combine the brown sugar, 1/3 cup butter, and the condensed milk. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Pour the sauce over the individual portions of the warm cake.
