Sticky Toffee Pudding Cake
So this recipe came about from a recent obsession with sticky toffee pudding (for which we have a new recipe coming soon). The idea was simple…make two round sticky toffee pudding cakes (although not as gooey as a normal sticky cake so that it holds together). Sticky toffee pudding is a rich and deep cake flavoured with dates and brown sugar (molasses sugar makes it!).
This is a great tasting cake which has a wonderful deep dark taste from the dates and molasses sugar.
The whole cake is stopped with a toffee flavoured whipped cream topping to which we added some toffee sauce to go with the flavour.
- 275g dates
- 1½ tsp bicarbonate of soda
- 75g salted butter and a little extra for greasing
- 125g light brown sugar sugar
- 125g molasses sugar
- 3 eggs
- 275g self-raising flour
- 2 tsp vanilla extract
- pinch salt
- 600ml whipping cream
- 50g molasses sugar
- 50g salted butter
- Preheat the oven to 180 degrees and grease and lightly flour two 8 inch baking tins.
- Chop the dates and place in a bowl and cover with 400ml boiling water and let stand until Luke warm. When the dates have cooled blend to a smooth mixture in a food processor.
- Add the sugars, butter, eggs and vanilla to the food processor and blend again, followed by the flour, bicarbonate of soda and salt and blend until everything has mixed well.
- Divide the cake mixture between the two tins and bake for approx 30-40 mins or until cooked in the middle.
- Meanwhile prepare the toffee sauce placing the butter, molasses sugar and 300ml of whipping cream in a sauce an and gently heat until the butter and sugar have melted and the mixtures begins to boil gently.
- Once the cakes and the toffee mixture have cooled completely, whisk up the remaking whipping creaming.
- Reserve about a quarter of the toffee mixture and add the rest to the whipped cream and mix well.
- Sandwich the two cakes together by adding a layer of the cream and some of the toffee mixture.
- Cover the rest of the cake with the remaking cream and decorate the top by pipping some cream and drizzling the remaining toffee mixture.