Sticky Toffee Pudding Cake

Ingredients

Cake

• 150g dried cubed dates

• 125g Tepid Water

• 175g Plain Flour

• ½ tsp Bicarbonate of Soda

• ½ tsp Baking Powder

• 1 tsp Milk Powder

• 170g Dark Brown Sugar

• 75g Golden Caster Sugar

• 1/8 Tsp Salt

• 25g Flavourless Oil

• 75g Melted Butter, Cooled

• 2 Large Eggs

• 1 Tsp Vanilla Extract

• 2 Tbsp Plain Full Fat Yoghurt

• 1 Tbsp Treacle

Toffee

• 220g Dark Brown Sugar

• 100g Salted Butter

• 110g Double Cream

• 1 tsp Vanilla Extract

Method

Cake

Grease and line 2 x 8inch round tins and preheat the oven to 180C/160C Fan/350F/Gas 4

Begin by adding the tepid water to the dates, set this aside for 2 hours until no lumps are visible.

Add the dry ingredients to a bowl, flour, bicarb, baking powder, milk powder, sugars, and salt, and mix thoroughly.

Then mix all the wet ingredients into another bowl, oil, melted butter, eggs, vanilla, yoghurt, date mix and treacle.

Simply add all the combined wet ingredients into the dry and stir them up. I did this by hand with a spatula, ensuring you divide them up into the tins quickly as the bicarb starts reacting immediately.

Now pop them straight into the oven for 25 mins or until they bounce back.

Toffee

Add the sugar, butter and cream to a saucepan over medium heat. Don’t stir the pan at all, just watch it and swirl it around using the handle, (I felt like a proper chef doing this until I got carried away and it tipped over the edge!!!) until all of the butter has melted.

Once it has melted, turn up the heat and stir constantly until the toffee is thicker and coats the back of a spoon.

Pour it into a bowl and very carefully cling film it, to stop a skin from forming.

8” Tins

(Click The Picture)