Sticky Toffee Pudding Cake Recipe | My Recipe Time

Sticky Toffee Pudding Cake Recipe 

Sticky Toffee Pudding Cake Recipe | My Recipe Time is an English dessert consisting of a very moist sponge cake, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.A popular variation using dates, known as a sticky date pudding in Australia and New Zealand, is considered a modern take on a British classic by various British experts,alongside bread and butter pudding, jam roly-poly and spotted dick puddings.

Prep:25 mins
Cook:30 mins
Additional:10 mins
Total:1 hr 5 mins
Yield:1 8-inch cake
Sticky Toffee Pudding Cake Recipe


1¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
⅓ cup butter
¾ cup white sugar
2 eggs, beaten
1 ⅛ cups self-rising flour
¾ cup packed brown sugar
⅓ cup butter
⅔ cup evaporated milk
1 teaspoon vanilla extract


 Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

 Step 2
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

 Step 3
Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.

 Step 4
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.

 Step 5
Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.

 Step 6
To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Nutritional Information

Sticky Toffee Pudding Cake
Servings Per Recipe: 9
Calories: 432.9
% Daily Value *
Protein: 5.1g
10 %
Carbohydrates: 69.7g
23 %
Exchange Other Carbs: 4.5
Dietary Fiber: 2.7g
11 %
Sugars: 54.6g
Fat: 16.4g
25 %
Saturated Fat: 9.9g
49 %
Cholesterol: 82.9mg
28 %
Vitamin A Iu: 520.7IU
10 %
Niacin Equivalents: 2.3mg
18 %
Vitamin B6: 0.1mg
6 %
Vitamin C: 0.5mg
1 %
Folate: 43.5mcg
11 %
Calcium: 138.6mg
14 %
Iron: 1.4mg
8 %
Magnesium: 23.3mg
8 %
Potassium: 308mg
9 %
Sodium: 476.8mg
19 %
Thiamin: 0.1mg
15 %
Calories From Fat: 147.8
Percent Of Calories From Carbs: 62
Percent Of Calories From Fat: 32
Percent Of Calories From Protein: 4
Percent Of Calories From Sat Fat: 19
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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