The Vicar's Sticky Toffee Pudding

Name: The Vicar's Sticky Toffee Pudding (Standard)
Total time: 1 h 15 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 cup All-purpose flour; 1 tsp Baking soda; 1/2 tsp Salt; 1/2 cup Butter-softened; 3/4 cup Brown sugar-packed; 2 Eggs; 1/2 cup Buttermilk; 1 tsp Vanilla extract; 1/2 cup Dates-chopped; 1/2 cup Butter; 3/4 cup Brown sugar-packed; 1/4 cup Heavy cream; 1 tbsp Vanilla extract

⏱1h 15m

👥6

🔥450 cal

Easy

🍽️Holiday

A classic British dessert featuring a moist sponge cake soaked in a rich toffee sauce.

1 cup All-purpose flour

1 tsp Baking soda

1/2 tsp Salt

1/2 cup Butter-softened

3/4 cup Brown sugar-packed

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥450 cal

Easy

🍽️Holiday

A classic British dessert featuring a moist sponge cake soaked in a rich toffee sauce.

#Dessert #British #Toffee #Cake

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
In a bowl, whisk together the Sponge Cake flour, baking soda, and salt.
In a separate bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dates.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Toffee Sauce. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly.
Stir in the heavy cream and vanilla extract. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
Once the cake is out of the oven, poke holes all over the top with a fork.
Pour the warm Toffee Sauce evenly over the cake. Let cool slightly before serving.

Ingredients

1 cup 240 mL All-purpose flour
1 tsp 5 mL Baking soda
1/2 tsp 2.5 mL Salt
1/2 cup 113 g Butter-softened
3/4 cup 150 g Brown sugar-packed
2 2 Eggs
1/2 cup 120 mL Buttermilk
1 tsp 5 mL Vanilla extract
1/2 cup 120 mL Dates-chopped
1/2 cup 113 g Butter
3/4 cup 150 g Brown sugar-packed
1/4 cup 60 mL Heavy cream
1 tbsp 15 mL Vanilla extract

Equipment

8x8 inch baking pan
Mixing bowls
Whisk
Saucepan
Fork

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
In a bowl, whisk together the Sponge Cake flour, baking soda, and salt.
In a separate bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dates.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Toffee Sauce. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly.
Stir in the heavy cream and vanilla extract. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
Once the cake is out of the oven, poke holes all over the top with a fork.
Pour the warm Toffee Sauce evenly over the cake. Let cool slightly before serving.

Nutrition per serving

Calories 450

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0 reviews

The Vicar's Sticky Toffee Pudding

The Vicar's Sticky Toffee Pudding

Ratings & Reviews

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