This dessert is an easy dessert to make but has a huge impact! It is also known as Sticky Toffee Pudding as most people would not believe it contains dates as it tastes so delicious! I found the original recipe in an Australian Women’s Weekly cook book but have made some slight modifications!
Hints & Tips
- If you want a larger cake, double the quantity of ingredients and use a 23cm cake tin and cook it for 55 minutes.
- Veg
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
Pudding
- 250 grams Pitted Dates, Chopped
- 1 1/2 cups Water
- 1 teaspoon Bicarbonate of Soda
- 60 grams Butter
- 3/4 cup Caster Sugar
- 2 Eggs
- 1 1/4 cups Self Raising Flour (Sifted)
Sauce
- 1 1/4 cups Brown Sugar - Tightly Packed
- 330 milliliters Tub Thick Cream
- 250 grams Butter
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease a 20cm round cake tin and line the base and sides with Baking Paper.
- Combine dates and water in a pan. Bring to boil, remove from heat and add the bicarbonate of soda (sprinkle over the top).
- Stand for 5 minutes. Blend or process until smooth.
- Cream butter and sugar until well combined.
- Beat in eggs one at a time.
- Fold in sifted flour then fold in date mixture.
- Pour cake mixture into prepared tin.
- Bake at 180 C for approximately 55 minutes or until cooked through (Inserted skewer should come out clean). Check after 45 minutes and then, if not ready, leave for a further 10 minutes.
- If you feel the cake is getting too brown on top during cooking, cover with foil.
- Cool in the pan.
- Before serving, turn out place onto a foil lined baking tray.
- To make the sauce, melt the butter, cream and sugar in a sauce pan over a medium heat until the sugar has melted and all ingredients are well combined and thicken into a sauce.
- Spoon some sauce over the cake and heat the cake in the oven for 5 minutes at 200 degrees Celsius.
- Serve slices of cake on a plate with sauce poured over the top.
- Best served with vanilla ice cream or cream.
Leave a Reply