Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake
Open in full-screen mode

Sticky Toffee Pudding Cake

Preparation
30 MIN
Cooking
1 H 15 MIN
Servings
8
Freezes
Share

Ingredients

Toffee Sauce

Cake

Preparation

Toffee Sauce

  1. In a saucepan, bring all the ingredients to a boil while stirring. Let the sauce reduce for 5 minutes. Set aside.

Cake

  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a small saucepan, bring the water and dates to a boil. Stir in 1/8 tsp of the baking soda. Remove from the heat and let cool.
  3. In a bowl, combine the flour and the remaining baking soda. Set aside.
  4. In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed, stir in the dry ingredients alternately with the milk and date mixture.
  5. Spoon the batter into an 8-cup (2 litre), 8-inch (20 cm) soufflé dish. Slowly pour the toffee sauce over the batter. Place the dish on a baking sheet.
  6. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool.
  7. Serve warm or freeze. If frozen, place the dish in a large pot and add water to reach halfway up the dish. Over medium heat, let the water simmer, covered, for 1 hour and 30 minutes or until the cake is heated through and the toffee sauce is hot.

Comments

  1. This recipe is a definite keeper! I made it a few times. Even after being frozen it was delicious and moist. A real hit with everyone.

  2. Was amazing. Cannot wait to make it again.

  3. Line #3 does not indicate how much baking soda to add which makes line #4 difficult to gauge. Unless there should be a second baking soda item in the ingredients list. Looking forward to making this recipe. Looks delicious! Thanks

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum