Sticky Toffee Pudding
Serves 2-4
Ingredients
For the Cake:
40g Unsalted Butter
60g Brown Sugar
1 Large Egg
75g All Purpose Flour
½ tsp Baking Powder
⅛ tsp Ginger Powder
¼ tsp Baking Soda
1 tsp Espresso
75g Dates, Chopped
90ml Boiling Water
For the Butterscotch:
50g Unsalted Butter
70g Brown Sugar
2 tbsp 35% Cream
Method
Preheat oven to 375F.
To start with making the cake, soak the dates in the boiling water for around 20 minutes.
Meanwhile, cream together the 60g brown sugar and 40g butter in a mixing bowl. Add the egg and combine.
Add the dry ingredients and mix well.
Add in the soaked dates and espresso and mix until all is incorporated.
Grease a small tray approximately 4” x 6” or small cake tin and scrape the batter into it.
Bake in the preheated oven for 20 minutes or until when checked with a skewer, it comes out clean.
In the meantime, start the butterscotch by taking a small saucepan and melting the 50g butter and 70g brown sugar over a medium heat. Stir until the sugar has dissolved.
Add the cream slowly and stir well until combined to a smooth sauce.
Pour the sauce over the cake and let soak in for a few minutes.
Serve and enjoy
Optional: add a scoop of ice cream or fresh whipped cream.
