Sticky toffee pudding | Recipes

Ingredients

For the cake

• 150g dark muscovado sugar
• 175g unsalted butter
• 275g self-raising flour
• 1 tsp bicarbonate of soda
• 3 medium free range eggs
• 175g greek yoghurt
• 180g date puree, made from 250g dates

Date puree

• 250g dates

Buttercream icing

• 200g unsalted butter
• 400g icing sugar
• Milk, as needed

Toffee sauce

• 100g unsalted butter
• 100g dark muscovado sugar
• 100g double cream

How to prepare sticky toffee cake

1. Heat oven to 190C/170C fan. Grease and line two 7” sandwich tins.
2. Date puree - to make date puree, place 250g dates in a tall pot, just cover with boiling water and leave to stand for 20 minutes, strain dates reserving the soaking water, place dates into a blender and add around 130-150ml of the reserved liquid. Blitz until you have a fairly smooth puree.
3. Cream the butter and the sugar, add the eggs one at a time with the flour and the bicarbonate of soda. Fold in the date puree and the yoghurt.
4. Divide the batter into the two tins and bake for 28-30mins. Cool and remove from tins.
5. Buttercream icing, cream the butter and the sugar until whipped, light and fluffy. Use a little milk to achieve a soft consistency.
6. For the toffee sauce, bring the cream to a gentle boil, add the sugar and the butter and whisk to a smooth consistency and ensure the sugar is fully dissolved. Allow to cool.
7. To build – sandwich the cakes with the buttercream and cover the sides with the remaining cream. Use a palette knife to achieve a smooth finish and then top your cake with the toffee sauce.