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STICKY TOFFEE PUDDING CAKE

INGREDIENTS
CAKE:

  •  6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
  •  3/4 cup boiling water
  •  3/4 teaspoon baking soda
  •  1/2 teaspoon vanilla extract
  •  3/4 cup (5.5 ounces) granulated sugar
  •  6 tablespoons (3 ounces) butter, softened
  •  2 large eggs
  •  1 1/4 cup (6.25 ounces) all-purpose flour
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt

SAUCE:

  •  3/4 cup (5.75 ounces) packed light or dark brown sugar
  •  1 stick (4 ounces, 8 tablespoons) butter
  •  1/2 cup heavy whipping cream
  •  Pinch of coarse, kosher salt
  •  1/4 to 1/2 cup chopped pecans (optional)
  •  Additional heavy whipping cream for drizzling (optional)
STICKY TOFFEE PUDDING CAKE


INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
  2. For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
  3. .............
  4. ............
  5. You can view next steps at https://www.melskitchencafe.com

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