About three weeks ago we had a special family Sunday meal at our house for my Dad and step-mum. After some gammon which was the smallest joint ever and had to be padded out with pigs in blankets and lots of veg, I had to think of a pudding that everyone would like.
When it’s cold, dark and miserable outside I love nothing more than Sticky Toffee Pudding. It’s simple to make yet tastes gorgeous and most people I know love eating it. I wanted to try out the Scrumptious Sticky Toffee Cake in The Clandestine Cake Club Cookbook as the photo in the book looked absolutely mouthwatering. The recipe was created by Jane Edgar who is a member of the Pudsey and West Leeds Clandestine Cake Club. It also came with a separate toffee sauce which would work really well to cater for everyone’s tastes. My step mum can’t eat cream which is in the toffee sauce so this was perfect for her. She could eat the cake without the sauce and have custard if she wanted to instead.
First of all I had to put some chopped, stoned dates into a pan with some milk and water. These had to cook until all the liquid had been absorbed.
Once the liquid had been absorbed, I removed the dates from the heat and added some bicarbonate of soda.
The bicarbonate of soda fizzed up when it was added to the date mixture. It was fun to watch this happen!
Into my mixer went Pure Soya spread and soft light brown sugar. This was creamed together, then eggs were added to the mixture gradually.
Sifting in some flour.
Folding in the date mixture with a teaspoonful of vanilla extract.
The mixture was then spooned into a prepared cake tin. This was a 20cm round cake tin.
After the cake baked in the oven for about 45 minutes it was left to cool out on the worktop. It came out a lovely dark golden colour.
While the cake was cooling I made the toffee sauce. I heated double cream, brown sugar and butter together in a saucepan.
The cooled cake was put onto my stand and the sauce into a separate jug. In the recipe book Jane, the recipe creator suggests pouring the sauce all over the top. I chose to serve it separately so my step-mum could still eat some.
Here is the separate jug of toffee sauce. I doubled the quantities suggested in the recipe as the toffee sauce would be great with some ice cream for the kids.
All ready and waiting to be eaten. Yum yum!
The Scrumptious Sticky Toffee Cake really lived up to it’s name. It was delicious and everyone enjoyed their piece of cake. We also had some Kelly’s Clotted Cream Ice cream to serve with it which was perfect. There was even some left over for my hubby to eat after his tea the night after.
Definitely one I will bake again and again as it’s perfect for a Sunday lunch or a dinner party and I found it easy to bake.
Love Sam xx