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Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Decadent date cake with caramel sauce.
Ingredients:
  • 1.75 cups pitted, chopped dates
  • 1 teaspoon baking soda
  • 0.75 cup boiling water
  • 0.33333334326744 cup butter
  • 0.75 cup white sugar
  • 2 eggs, beaten
  • 1.125 cups self-rising flour
  • 0.75 cup packed brown sugar
  • 0.66666668653488 cup evaporated milk
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and grease an 8-inch square baking dish.
  • Combine dates and baking soda in a small bowl. Cover the dates with boiling water.
  • Cream 1/3 cup of butter with white sugar until light and fluffy, then beat in the eggs until well combined.
  • Combine the flour and date mixture with the egg mixture and gently fold together. Transfer the batter into the baking dish.
  • Bake in the preheated oven for 30-40 minutes until a tester comes out clean. Allow it to cool slightly before preparing the sauce.
  • Prepare a luscious caramel sauce by melting 1/3 cup butter with brown sugar and evaporated milk in a small saucepan. Bring to a boil over medium heat, then simmer for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla, and drizzle over warm cake servings.

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