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| Sticky Toffee Pudding Cake Recipes |
- PREP 25 mins
- COOK 30 mins
- READY IN 1 hr 5 mins
Ingredients
Original recipe makes 1 8-inch cake
- 1 3/4 cups pitted, chopped dates
- 1 teaspoon baking soda
- 3/4 cup boiling water
- 1/3 cup butter
- 3/4 cup white sugar
- 2 eggs, beaten
- 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
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white 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 the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- 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.
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