Sticky Toffee ‘Pudding’ Cake
Self Raising Flower
Self Raising Flower
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Ingredients

  • Cake
  • 200 g date (stoned and chopped)
  • 250 ml weak black tea
  • 100 g light muscovado sugar
  • 25 g dark muscovado sugar
  • 15 g golden syrup
  • 2 large eggs
  • 100 g melted unsalted butter
  • 1.5 tsp mixed spice
  • 1 tsp vanilla extract
  • 175 g self-raising flour
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 50 g light muscovado sugar
  • 25 g dark muscovado sugar
  • 15 g butter
  • 1 tbsp golden syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 65 ml double cream
  • 100 g soft, unsalted butter
  • 200 g icing sugar
  • Half of the toffee sauce (cold)
  • A splash of milk

Instructions

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