Sticky Toffee Pudding Cake
Ingredients
- 1 3/4 cups finely chopped dates
- 1 teaspoon baking soda
- 1/4 cup plus 1 tablespoon butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/8 cups self-rising flour
- 3/4 cup brown sugar
- 1/4 cup plus 1 tablespoon butter
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- Boiling water
Instructions
- Heat oven to 350 degrees F.
- In a small bowl combine the dates and baking soda. Pour enough boiling water
over the dates to just cover them.
- Cream the 1/4 cup plus 1 tablespoon of the butter with the granulated sugar until
light. Beat in the eggs and mix well to combine.
- 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.
- Bake at 350 degrees F for 30 to 40 minutes. Let cool, slice and serve with warm
Caramel Sauce.
- Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk,
vanilla and the last 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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