Classically British to the core, this sticky toffee pudding oozes unparalleled charm through every inch of its date-infused cake crumb. The toffee syrup will appeal to your sweet tooth without being cloying, so every spoonful breathes a new sigh of happiness.
Sticky Toffee Pudding Cake
Ingredients
- 56g (¼ Cup) Unsalted Butter
- 170g (½ Cup + 3 Tbsp) Sugar
- 52g (2 Tbsp) Black Treacle or Molasses
- 26g (1 Tbsp) Golden Syrup or Glucose DE42 Syrup
- 2 Eggs
- 290ml (1 ¼ Cup) Boiling Water
- 200g (Approximately 30 dates) Dates, Pitted
- 17g (1 Tbsp) Baking Soda
- 2.25g (½ tsp) Vanilla Extract
- 186g (1 ¼ Cup + 3 Tbsp) All Purpose Flour
- 12g (1 Tbsp) Baking Powder
- 2g (½ tsp) Kosher Salt
- Pan Spray
Equipment
- Medium Heavy bottom pan
- Food Processor
- Stand Mixer
- Silicone Spatula
- Gluten-Free Sandwich Bread Pan
Timing
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield
8 Portions
-
Mix Cake Dough
Preheat your oven to 375°F.
In a stand-up mixer, add the butter and sugar and cream for 5 minutes.
Slowly drizzle in the black treacle and golden syrup and cream for an additional 5 minutes, scrape down the bowl with a spatula.
Note: If using Glucose de42 you will have to make the syrup. the ratio for the syrup is 80.5g of glucose powder and 19.5g water. Gently heat the syrup until the glucose is dissolved. Then measure out the 26g needed above.
Add one of the eggs and mix until combined and repeat with the remaining egg. Scrape down the bowl and mix for 2 minutes.
-
Prepare Dates and Flour
Meanwhile, combine the boiling water and the dates in a food processor, and blend until smooth.
Once blended add the baking soda and vanilla and mix for additional 2 minutes.
Sieve the flour, baking powder and salt into a separate bowl.
-
Combine Dates and Flour
Add half of this dry mix to the creamed butter and mix until combined, followed by half of the date puree. Mix until combined and scrape down the bowl.
Repeat with the remaining flour and date mixtures.
-
Bake and Cool
Lightly spray the gluten-free sandwich bread pan with pan spray and pour the batter evenly into pan.
Place in oven and cook for 45 minutes or until a toothpick inserted comes out clean.
Remove from oven and rest on a cooling rack.
Sticky Toffee Pudding Sauce
Ingredients
- 120g (½ Cup) Heavy Cream
- 56g (½ Cup) Unsalted Butter
- 50g (3 Tbsp, packed) Light Brown Sugar
- 52g (2 Tbsp) Black Treacle or Molasses
- 26g (1 Tbsp) Golden Syrup or Glucose DE42
Equipment
- Medium Heavy Bottom Pan
Timing
Active Time: 5 Minutes
Total Time: 15 Minutes
Yield
8 Portions
-
Combine and Simmer
Combine all the ingredients in a medium heavy bottom pan.
On low heat, melt and bring to a simmer.
-
Store and Serve
Cool and refrigerate until serving.
Plating Sticky Toffee Pudding Cake and Sauce
Ingredients
- Sticky Toffee Pudding Cake 1x Recipe
- Sticky Toffee Pudding Sauce 1x Recipe
- 230g (1 Cup) Clotted Cream or Mascarpone Cheese
Equipment
- Large Heavy Bottom Pan
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
8 Portions
-
Cut Cake, Add Sauce
Cut the cooled sticky toffee pudding into 8 even squares.
Pour the sauce in a large heavy bottom pan and bring to a simmer.
Add the squares of sticky toffee pudding into the pan and baste the sauce over it.
Cook and baste for 5 minutes or until the cake is warmed and moist.
-
Garnish, Serve
Place one piece of cake in the middle of your serving dish and spoon over a few tablespoons of sauce over the cake.
Place a tablespoon of clotted cream or mascarpone on top of the cake and serve.
Summary
Recipe Name
Sticky Toffee Pudding Cake
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
1 comment
December 3, 2019 12:42 pm
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