sticky toffee pudding cake

Authorali
DifficultyBeginner

Description:
Here is a special recipe for a special guest. This toffee pudding cake is so delicious and it can be a great choice for a dear guest. Children would love that so much. Not only it is tasty, but also it is tonic and nutritious. Because we used Khasoei dates to bake this cake. Khasoei dates are rich in vitamins and minerals. They also contain fiber and antioxidants. So, get up and bake this toffee pudding cake for your special family or guest!
Sticky toffee pudding cake
This version is rich with dates. A pudding cake with caramel sauce is served over the top. So do not lose this delicious toffee pudding cake!

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 1 ¾ cups pitted, chopped Khasoei dates
 1 tsp baking soda
 ¾ cup boiling water
  cup butter
 ¾ cup white sugar
 2 eggs, beaten
 1 ⅓ cups self-rising flour
 ¾ cup packed brown sugar
  cup butter
  cup evaporated milk
 1 tsp vanilla extract
1

Preheat oven to 350℉ or 175℃. 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.

Ingredients

 1 ¾ cups pitted, chopped Khasoei dates
 1 tsp baking soda
 ¾ cup boiling water
  cup butter
 ¾ cup white sugar
 2 eggs, beaten
 1 ⅓ cups self-rising flour
 ¾ cup packed brown sugar
  cup butter
  cup evaporated milk
 1 tsp vanilla extract

Directions

1

Preheat oven to 350℉ or 175℃. 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.

sticky toffee pudding cake

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