Name: Sticky Toffee Pudding Cake
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 10 servings
Cuisine: Australian
Ingredients: 1 ¾ cups Dates; 1 tsp Baking Soda; &frac13; cup Butter; ¾ cup White Sugar; 2 Eggs; 1 &frac18; cups Self-rising Flour; ¾ cup Packed Brown Sugar; &frac13; cup Butter; &frac23; cup Evaporated Milk; 1 tsp Vanilla Extract; 1 ½ cups Boiling Water

The Recipe Bin: Australian - Desserts & Candies

Sticky Toffee Pudding Cake



1 ¾ cups Dates (Pitted And Chopped) 1 tsp Baking Soda ⅓ cup Butter ¾ cup White Sugar 2 Eggs	1 ⅛ cups Self-rising Flour ¾ cup Packed Brown Sugar ⅓ cup Butter ⅔ cup Evaporated Milk 1 tsp Vanilla Extract 1 ½ cups Boiling Water (To Cover)



Preheat oven to 350° F (175° C).
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Cream ¼ cup plus 1 tablespoon of the 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 one 8 inch round baking pan.
Bake at 350° F (175° C) for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.
To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and ¼ cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.


Makes approximately 10 servings. unknown calories per serving.

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Database Last Updated: March 11 2024.
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