Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake

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Sticky Toffee Pudding Cake

Hello friends, welcome to Smooth Recipe. Today we are going to make Sticky Toffee Pudding Cake.

This version of the cake is rich with dates. A pudding cake with the caramel sauce served over the top. This is a buttery, rich and deep in flavors is a perfect killer pudding cake. Let’s start making it.

Preparation time: 25 mins

Cooking time: 30 mins

Additional time: 10 mins

Total time: 1 hr 5 mins

Servings: 9

Yield: 1 8-inch cake

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Ingredients for making Sticky Toffee Pudding Cake

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

How to Make Sticky Toffee Pudding Cake

  1. First of all, preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inches square baking dish.
  2. Now in a small bowl combine the dates & baking soda. And then pour enough boiling water over the dates to cover them.
  3. After that cream 1/3 cup of the butter with the white sugar until it light. Beat it in the eggs & mix it well to combine.
  4. And then add the flour and mixture of date (including water) into the egg mixture & fold to combine. Now pour the batter into the prepared baking dish.
  5. And then bake in the preheated oven until the tester comes out clean, 30-40 minutes. Let it cool slightly & prepare the sauce.

To Make Caramel Sauce

  • In the small saucepan combine the 1/3 cup butter, brown sugar, and evaporated milk. Cook it over the medium heat flame and bring to the boil. Turn the heat down & simmer for 5-6 minutes, stirring it occasionally.
  • In the end, remove from the heat and stir in the vanilla. And pour the sauce over the individual servings of the warm cake.

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Nutritional Information for Sticky Toffee Pudding Cake

  • Servings per recipe: 9
  • Calories: 430.9
  • % daily value *
  • Protein: 5.0g 10 %
  • Carbohydrates: 69.3g 23 %
  • Dietary fiber: 2.6g 10 %
  • Fat: 16.2g 25 %
  • Saturated fat: 9.8g 49 %
  • Cholesterol: 84.9mg 28 %
  • Vitamin a iu: 522.7iu 10 %
  • Niacin equivalents: 2.2mg 18 %
  • Vitamin b6: 0.2mg 6 %
  • Vitamin c: 0.4mg 1 %
  • Folate: 43.4mcg 11 %
  • Calcium: 136.6mg 14 %
  • Iron: 1.2mg 8 %
  • Magnesium: 22.5mg 8 %
  • Potassium: 305mg 9 %
  • Sodium: 475.8mg 19 %
  • Thiamin: 0.5mg 16 %

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