International Recipes
Sticky Toffee Pudding Cake
Ingredients
Cake
- 1 3/4 cups finely chopped dates
- 1 teaspoon baking soda
- Boiling water
- 1/4 cup + 1 tablespoon butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/8 cups self-rising flour
Caramel Sauce
- 3/4 cup brown sugar
- 1/4 cup + 1 tablespoon butter
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F.
- Cake: 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 + 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 + 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.