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Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake

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Maree

This version is rich with dates. A pudding cake with caramel sauce served over the top.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
  3. Cream 1/3 cup of 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 the prepared baking dish.
  5. Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
  6. 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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Reviews

luv2cook
158
9/7/2008

Delicious and oh so sweet! The recipe seems accurate, but the instructions for the caramel sauce should be clarified. Whenever you make caramel sauce, you should always cook the sugar with the butter ONLY until it reaches a "soft" ball stage - after about 5 minutes of continuous surface bubbling. Only THEN do you add the cream or milk and vanilla. You won't end up with that greasy separated mess that some have described. Serving the warm sauce over the sweet cake and a lump of vanilla ice cream is a perfect way to end a special evening's meal.

MARIASA
96
12/27/2006

A similar recipe calls for 1 cup of water to be brought to the boil in a saucepan with about a cup of chopped dates (you can use dried chopped dates instead of fresh if these are not available). Then take it off the heat and add the 1 teaspoon of Baking Soda. It will fizz up quite a bit so don't be alarmed. Leave it to cool while you pretty much follow the rest of this recipe. The recipe I have calls for more flour though (1 1/2 cups of self-rising flour) which may explain why some found this version to be "mushy". I have found that this cooks very well in a greased glass 9-inch pie dish cooked for about 40-45 mins. I only gave this version 4 stars though because the other recipe makes a richer, better tasting sauce. (Dissolve 1 1/2 cups firmly packed brown sugar in 1 1/2 cups heavy cream, stir over heat without boiling. When sugar is dissolved take it off the heat and add 1 stick and 1 Tbs chopped butter, stir until dissolved). You can serve the sauce poured over the pudding if you like a cake-like consistency but if you like a "gooier" sticky pudding, poke some holes in the top and spoon some of the sauce over it so it soaks in. You can then serve with more sauce if wanted. Hope this additional information helps and that you enjoy this traditional "down under" favourite!

ALBY44
50
3/21/2007

Excellent recipe! Tried a version of this 6 years ago at a tea shop in England, and this recipe is pretty close! I made this for a large group and the pan was scraped clean!!! Not to mention all the recipe requests! I also used whipping cream for the sauce. Be sure to use REAL butter as this makes a huge difference--especially in the sauce! Thanks Maree