Sticky toffee pudding cake PDF Print E-mail

Sticky Toffee Pudding Cake

1 3/4 cups finely chopped dates
1 teaspoon baking soda
1/4 cup plus 1 tablespoon butter
3/4 cup granulated sugar
2 eggs
1 1/8 cups self-rising flour
3/4 cup brown sugar
1/4 cup plus 1 tablespoon butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
Boiling water

Preheat oven to 350 degrees F.

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

Cream the 1/4 cup plus 1 tablespoon of the butter with the granulated sugar until light. Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8-inch round baking pan.

Bake at 350 degrees F for 30 to 40 minutes. Let cool, slice and serve with warm Caramel Sauce.

Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and the last 1/4 cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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