1× Recipe
Ingredients
Tap to tick offToffee Pudding Cake
- 500 mL Water
Boiling - 600 Grams Dates
Chopped - 2 Tbsp Golden Syrup
- 350 Grams Dark Brown Sugar
- 4 Eggs
- 400 Grams All Purpose Flour
(Use self raising flour or add 4 tsp. baking powder) - 1 Tbsp Baking Soda
- 250 Grams Butter
- 6 Tbsp Butter
Caramel Toffee Sauce
- 300 mL Whipping Cream
- 90 Grams Butter
- 120 Grams Brown Sugar
- 1 Tsp Sea Salt Flakes
Method
- 500 mL Water
Boiling - 600 Grams Dates
Chopped - 2 Tbsp Golden Syrup
- 350 Grams Dark Brown Sugar
- 4 Eggs
- 400 Grams All Purpose Flour
(Use self raising flour or add 4 tsp. baking powder) - 1 Tbsp Baking Soda
- 250 Grams Butter
1
Grease a 9 x 12" pan, and preheat oven until 320 F (160C). Pour boiling water over the dates to soften them (10-15 minutes). Blend the dates until smooth. Beat the butter, sugar and syrup until fluffy. Add the eggs, one at a time. Then mix in flour, baking powder and baking soda, then dates. Bake until a skewer comes out clean.
- 300 mL Whipping Cream
- 90 Grams Butter
- 120 Grams Brown Sugar
- 1 Tsp Sea Salt Flakes
2
Boil together for 2 minutes to make the toffee sauce. Cut the cake and place in individual bowls. Pour over the caramel sauce and let sit for a few minutes before serving.
You can also serve a pitcher of custard cream to pour over the servings.