Wednesday, May 23, 2012

Sticky Toffee Pudding

This is one of the best eggless cakes I have ever made. It was moist, rose beautifully and tasted delicious! The key ingredient in sticky toffee pudding is dates. Two cups of these dried fruits gives the cake a rich, sweet flavor.

The original recipe (from the book Piece of Cake by Camilla V. Saulsbury) calls for two eggs which I replaced with ground flax, my new favorite egg replacer. Here is the recipe:

2 cups pitted dates, chopped
1 tsp baking soda
1 cup boiling water
3/4 cup packed brown sugar
6 tbsp unsalted butter, softened
2 tbsp ground flax
6 tbsp water
1 tsp vanilla extract
1 1/3 cup all-purpose flour
1/2 tsp salt

Toffee Sauce
1/2 cup brown sugar
1/2 cup whipping cream
1 tsp vanilla
pinch of salt

1. In a large bowl, add the chopped dates, boiling water and baking soda. Let sit for 30 minutes or until room temperature. (Optional: once cool, you could squeeze the dates to make a chunky paste.)
2. Pre-heat oven to 350 degrees.
3. Mix ground flax with 6 tbsp water and microwave for one minute.
4. Add brown sugar, butter, flax mixture and vanilla to the date mixture and beat until well blended (about 2 minutes with an electric mixer). Add in flour and mix quickly to incorporate.
5. Prepare a square 8-inch baking pan with butter and sprinkled flour and evenly spread the batter.
6. Bake for 40 to 45-minutes or until a toothpick inserted comes out clean.
7. While the cake is baking, heat together the brown sugar and whipping cream on medium heat on the stove. Once the mixture starts boiling, take off the stove. Add in vanilla and salt.
8. When the cake is ready, poke holes all over the top and pour half of the toffee sauce on top.
9. Let cool for 10 minutes, cut in to squares and serve warm with more toffee sauce.

1 comment:

Anonymous said...

Miss your posts, Savithri.. hope you will post again..


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