Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake

This rich and sticky cake seems almost chocolaty, but is made with chopped dates. It's served with a creamy caramel sauce.

Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
433 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Step 2
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Step 3
Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
Step 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.
Step 5
Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
Step 6
To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake

Ingredients

  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¾ cup white sugar
  • ¾ cup packed brown sugar
  • 2 eggs, beaten
  • ⅓ cup butter
  • ¾ cup boiling water
  • ⅔ cup evaporated milk
  • 1 ¾ cups pitted, chopped dates
  • 1 ⅛ cups self-rising flour

Categories

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