Sticky Toffee Pudding Cake



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Source The English Kitchen

Preparation Time


2 large eggs
200g plus extra for dusting self raising flour
200 ml double cream
100 g Butter
100 g soft light brown sugar
1 T baking soda
200g pitted dried dates chopped
1 t pure vanilla extract
2 T dark treacle (if you can't get either of these, substitute with 3 TBS light molasses)
1 T golden syrup
175 g demerara sugar dark brown
75g soft Butter

1. ** The last three ingredients are for the Toffee sauce**

Pre-heat the oven to 200*C/400*F. Grease a 9 1/2 inch round or square baking tin thoroughly with 25g of the butter, then dust lightly with flour, tapping out any excess.

2. Place the remaining butter into a bowl and cream it together with the sugar with an electric mixer. Slowly beat in the golden syrup, treacle, eggs, and vanilla. Beat well. Turn down to a slow speed and beat in the flour until totally combined.

3. Place the dates in a saucepan with 300ml of water. Bring to the boil. Cook for several minutes until the dates have softened and the mixture is thickened. Stir in the baking soda while still hot and then quickly add this mixture to the batter mixture. Combine quickly and completely and spread it into the prepared tin. Bake for 35 to 40 minutes, or until the top is just firm to the top. Don't over cook.

4. Remove from the oven and place on a wire rack to cool to warm.

5. To make the sauce, melt the butter and sugar together in a small pan. Add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency. Pour half of the hot sauce over the warm cake, allowing it to soak in somewhat.

6. Serve the cake cut into squares with the rest of the sauce spooned over and don't forget the lashings of double cream!!


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