toffee pudding is one of my favourite desserts; I've made it as a
cake so thought I'd have a try and make it as a traybake with a toffee sauce on top.
son was coming for a meal so he was the guinea pig; he loved it and
took a large slice home. I miss baking for my children – they were
always great critics, good and bad!
oven 180C/gas4 Grease and line a 20cm square
175g dates with 175ml boiling water and ½ tspn bicarbonate of soda
in a pan and heat gently for 5 mins till the dates are soft.
a bowl cream together 85g butter and 140g caster sugar then add a
lightly beaten large egg, ½ tspn vanilla extract and the date
mixture. Add 175g sr flour and gently mix together.
the batter into the tin and bake for about 40 mins.
make some toffee sauce – put 85g soft brown sugar, 40g butter and 2
tbspn milk or cream into a pan and heat over a low heat till the
butter has melted and the sugar has dissolved. Simmer gently for a
few mins stirring all the time.
the cake all over using a cocktail stick then pour the toffee sauce
over and spread using a spatula. Leave to cool completely, then cut
into squares .
A good texture - firm but moist. The flavour is just what you'd expect for a sticky toffee pudding , and the toffee topping works well. A nice cake with a cuppa, or as a dessert with some ice cream or crème fraiche.