Name: Sticky toffee cake
Yield: For 6-8 people
Cuisine: United Kingdom
Ingredients: 200 g (7 oz) soft brown sugar; pinch of sea salt; butter, for greasing; 50 g (1¾ oz) baking powder; 1 tbsp appelstroop or date syrup; 50 g (1¾ oz) butter; flour, for dusting; 200 ml (7 fl oz) cream with at least 40% fat; 175 g (6 oz) soft brown sugar; 170 g (5¾ oz) butter, at room temperature; 450 g (1 lb) dates or prunes, pitted; 100 g (3½ oz) appelstroop or date syrup; 300 g (10½ oz) plain (all-purpose) flour; 3 eggs

Preparation info

For
6-8
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Sticky toffee cake is based on the Sticky toffee pudding that you can find in my book Pride and Pudding. At one point people started baking the pudding batter as a cake and so this cake was born. My secret ingredient is appelstroop, a reduced apple syrup. Some health food stores do sell it, but if you can’t buy it you can replace it with date syrup.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of