How To Make Sticky Toffee Pudding Cake | Episode 45
My guide on how to make sticky toffee pudding cake.
I love sticky toffee pudding and I have always thought it should also be a cake. It would work so well, why should it just be reserved for pudding? So I set about making a sticky toffee pudding cake recipe. It was such a success, that the family said “you have to make this again”, so I thought I ought to share it with you all. The mascarpone and caramel topping is just so decadent, this really is a cake that everyone will love.
Ingredients:
- 200g Dates chopped into small pieces
- 250ml Boiling Water
- 2tsp Coffee Essence
- 1tsp Bicarbonate of Soda
- 125g Unsalted Butter, softened
- 200g Light Soft Brown Sugar
- 2tbsp Golden Syrup
- 250g Plain Flour
- 2 1/2tsp Baking Powder
- 3 Medium Eggs at room temperature
- 100g Light Brown Sugar
- 75g Butter
- 100ml Double Cream
- 4tbsp Heaped Mascarpone Cheese
- Fudge Pieces to decorate
Method:
1) In a bowl add your chopped dates and pour over 250ml of freshly boiled water.
2) Stir through the coffee essence and the bicarbonate of soda.
3) Leave to stand for about 20 minutes.
4) Before you start line an 20.5cm cake tin with baking parchment.
5) Preheat the oven to 180C/Gas 4 so everything is ready.
6) In a freestanding mixer, or using a hand held mixer cream together the butter and the sugar until light and fluffy.
7) Beat in the golden syrup.
8) Beat the eggs and then gradually pour into the creamed butter. If it looks a bit curdled add a little flour.
9) Once the eggs are combined fold in the flour and baking powder.
10) Lastly add the date mixture with all the liquids. It will look a little curdled, but do not worry, it will turn out fine once mixed.
11) Place in the preheated oven for 55 minute, or until a skewer comes out clean. Cool completely before decorating.
13) While the cake is cooking prepare your caramel. In a saucepan put the butter, sugar and cream.
14) Heat gently until the sugar has dissolved then turn up the heat and bring to a gentle simmer.
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