Description
Warm date filled cake, topped with toffee sauce – perfection!
Ingredients
Scale
- CAKE
- 3/4 cup (240 ml) water
- 1 tea bag of black tea
- 10 ounces (280g) dates, pitted and chopped
- 1 cup (180g) light brown sugar
- 1/2 cup (120g) unsalted butter
- 3 eggs, lightly beaten
- 1/2 cup (120ml) dark rum
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- SAUCE
- 1 cup (240ml) heavy cream
- 1 cup (180g) brown sugar
- 4 tablespoons (60g) unsalted butter
- 2 tablespoons (30ml) dark rum
- 1/4 teaspoon salt
Instructions
- CAKE – Bring water to a boil in large saucepan, add tea bag and let it steep for two minutes, remove tea bag.
- Add dates to the tea and simmer mixture for five minutes to soften the dates.
- Remove saucepan from heat, add sugar and butter and stir to dissolve the sugar. Cool for 15 minutes.
- Add eggs, rum, cinnamon and vanilla.
- Combine flour, baking soda, baking powder and salt in a mixing bowl, add the date/egg mixture and stir to form the batter.
- Pour batter into a nine-inch (23cm), square cake pan that had been smeared with butter, dusted with flour and lined with parchment paper.
- Baking for forty-five minutes, in pre-heated 350° (175º) oven until cake pulls away from the sides of the pan and a skewer, inserted into cake come out dry.
- Cool on rack for ten minutes.
- SAUCE – Combine cream, brown sugar and butter in a medium saucepan, bring mixture to a boil, stirring occasionally, cook, over medium heat, for three minutes, stir in rum and salt, and cook one minute more.
Notes
I serve slices of still-warm cake with warm toffee sauce and a dollop of whipped cream. Sticky Toffee Pudding is one of the reasons that my Nana sang “There’ll always be an England, and England will be sweet!”
- Prep Time: 10 mins
- Cook Time: 45 mins