Events and Celebrations

Sticky Toffee Cakes

cook 30 mins
  • 75 g (3 oz) pitted dates
  • 125 ml (4 fl oz) water
  • 1 teaspoon baking soda
  • 50 g (2 oz) butter, softened, plus extra for greasing
  • 75 g (3 oz) light brown sugar
  • 1 egg
  • 1 tablespoon golden syrup
  • 1/2 teaspoon vanilla extract
  • 100 g (3 1/2 oz) plain flour
  • 50 g (2 oz) dark brown sugar
  • 50 g (2 oz) butter
  • 75 ml (3 fl oz) double cream
  • Grease 4 individual bundt tins or pudding moulds. Put the dates and water in a small saucepan, bring to the boil and simmer for 3 minutes. Remove from the heat and add the baking soda (which will froth up). Place in the freezer to cool a little.
  • Whizz together the remaining ingredients in a food processor. Add the cool dates with the cooking liquid and process until smooth.
  • Spoon the mixture into the tins and cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until just cooked through.
  • Meanwhile, make the sauce by placing all the ingredients in a small saucepan over a low heat. Stir together until smooth and the butter has melted, then keep warm. Turn the puddings out from their moulds, spoon over some sauce and serve the rest in a jug.
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