Sticky Toffee Pudding Cake

This Australian cake is rich with dates. A dessert type pudding cake with caramel sauce served over the top.

Sticky Toffee Pudding Cake

Ingredients

  • 1 3/4 cups dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1/3 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 1/8 cups self-rising flour
  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 2/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups boiling water to cover

Instructions

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

3 Cream 1/4 cup plus 1 tablespoon of the 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 one 8 inch round baking pan.

5 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.

6 To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and 1/4 cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.

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