Recipe: Delicious Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake. Sticky Toffee Pudding Cake Sticky Toffee Pudding Cake. For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. In a medium bowl, sift the flour with the baking powder and salt.

The secret to Sticky Toffee Pudding sweetness is dates, baked into a dense cake that's drizzled with caramel—special enough to be served for company and simple enough to be enjoyed after a. Sticky toffee pudding is a British dessert composed of a moist date-based sponge cake, fully covered with a toffee sauce. It is traditionally served with vanilla ice-cream or vanilla custard. You can have Sticky Toffee Pudding Cake using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sticky Toffee Pudding Cake

1. You need 1 3/4 cups of pitted chopped dates.
2. It's 1 tsp of baking soda.
3. Prepare 3/4 cup of boiling water.
4. It's 1/3 cup of butter.
5. It's 2 of eggs.
6. It's 1 1/8 cups of self-rising flour.
7. It's of To make Caramel Sauce.
8. Prepare 3/4 cup of packed brown sugar.
9. Prepare 1/3 cup of butter.
10. Prepare 2/3 cup of evaporated milk.
11. Prepare 1 tsp of vanilla extract.

This modern classic English delicacy is known as sticky date pudding in Australia as well as New Zealand Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. I've been asked several times over the past few years if this recipe can be made in a tube pan or a bundt pan.

Sticky Toffee Pudding Cake step by step

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish..
2. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them..
3. Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine..
4. Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish..
5. Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare sauce..
6. To make caramel sauce: in a small saucepan combine the brown sugar, the remaining 1/3 cup of butter, and the evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for five minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake..

I would not use a very large tube pan, like those you would use for an angel food cake. This recipe is on the smaller side, so might be too flat in a large pan. Beat in the egg, then the molasses and vanilla, then the flour. Purée the figs and water in a food processor or blender. Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is a British favorite.