• home
    • recipes
    • travel
    • lifestyle
    • apple cider doughnuts
  • podcast
  • book
  • presets
Menu

MEGHAN RIENKS

Street Address
City, State, Zip
Phone Number

Your Custom Text Here

MEGHAN RIENKS

  • home
  • blog
    • recipes
    • travel
    • lifestyle
    • apple cider doughnuts
  • podcast
  • book
  • presets

Sticky Toffee Pudding

December 4, 2018 Meghan Rienks
IMG_0484.jpg IMG_0532.jpg IMG_0535.jpg IMG_0530.jpg

For the cake

200ml boiling water

100g butter, room temp

175g light brown sugar

2 eggs

225g self-raising flour

1 tsp baking powder

1 tsp baking soda

3 tbsp treacle

200 grams chopped dates

double cream or vanilla ice cream, to serve

60 g walnuts, roughly chopped


IMG_0524 copy.jpg

For the sauce




100g butter

125g brown sugar

1 tbsp treacle

300ml double cream

1 tsp vanilla

60g walnuts, roughly chopped


IMG_0501.jpg
IMG_0502.jpg
IMG_0504 copy.jpg

equipment

oven safe baking dish


IMG_0489.jpg
IMG_0488.jpg

INSTRUCTIONS


cake

  1. Preheat oven to 356 F

  2. Prep a oven proof dish with butter- set aside

  3. Place the chopped dates, baking soda & the boiling water into a bowl - set aside for about 10 minutes

  4. In a stand mixer or electric whisk, cream the butter and treacle together. Once well mixed, add sugar & beat again.

  5. Add the eggs one by one- mixing thoroughly between.

  6. Turn the mixer speed down, slowly add flour and baking powder & beat until smooth.

  7. Using the back of a fork- smash the dates slightly then pour the dates & the liquid into the batter & mix.

  8. Pour batter into the prepared dish & bake for about 30-35 minutes or until a toothpick comes out clean.

  9. Immediately after coming out of the oven- poke holes (using a toothpick or a fork) in the cooked sponge

  10. Pour about 1/4 of the warm sauce over the sponge, and using an offset spatula or spoon, evenly spread it across until it’s entirely coated with the sauce

  11. Set aside for 20-30 minutes, then serve with chopped walnuts, more sauce & ice cream.


sauce

  1. In small saucepan over low heat, melt the butter with brown sugar & treacle - mix until everything is melted & combined

  2. Stir in the cream, turn up the heat to medium/high & when the mixture starts bubbling - take it off the heat & set aside





IMG_0508.jpg
IMG_0514.jpg

adapted from

this recipe & this recipe


watch full video
In bakemas
← Victoria SpongeTreacle Tart →