I’ve been feeling like sticky toffee for a while, but decided to make a batch rather than 2 small puds, found a recipe and got cracking. I decided to reduce the sugar a bit, as the toffee sauce on top has some too, plus Izzie tasted the cake as well. No need to pack her full of sugar at the tender age of 14 months.<\/p>\n
For the cake I first soaked 225 g of chopped and pitted dates in boiling water, just enough to cover the dates, plus 5 g of baking soda.<\/p>\n
75 g of soft butter and 100 g of sugar creamed together in kitchen aid, 2 beaten eggs added, followed by 150 g of self raising flour and 2 tsps of cinnamon- cause I like it. Then the dates with all the water they soaked in, maybe a bit too much as I found the batter too runny and added a bit of flour.<\/p>\n
The cake baked for 30 minutes in 180 degrees.<\/p>\n
I decided to use Greg Wallace’s toffee sauce recipe instead of the original recipe’s one. I had no evaporated milk, so made the sauce of 150 g of double cream, 75 g of brown sugar and 25 g of butter.<\/p>\n
It is sweet, but not sickly, indulgent and mooreish. \ud83d\ude42<\/p>\n
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I’ve been feeling like sticky toffee for a while, but decided to make a batch rather than 2 small puds, found a recipe and got cracking. I decided to reduce the sugar a bit, as the toffee sauce on top has some too, plus Izzie tasted the cake as well. No need to pack her … Continue reading Sticky toffee pudding cake.<\/span>