Ultimate Sticky Toffee Pudding

Method

1. Preheat the oven to 180°C (160°C fan, gas mark 4). Butter and flour the sides of a 20x20cm square cake tin and line the base with greaseproof paper.

   Top Tip: How to Grease & Line a Square Cake Tin

   How to Grease & Line a Square Cake Tin

   Find out more

   Measure the width and length of the tin and add the measurements together. Cut a strip of baking parchment slightly longer than the total measurement of the tin and a few inches higher. Fold it back about 1 inch along its length, then snip it at an angle at intervals up to the fold, making a fringe effect.

   To attach the baking paper around the side of the tin press the paper and it will stick to the butter/oil,  the snipped edge should overlap on the base of the tin.

   To cut the rectangle base out use the tin as a template, drawing round the base with a pencil. Cut this out to fit over the snipped paper over the base.

   Make sure you grease and line your cake tin to prevent the cake from sticking to the side whilst baking, making it difficult to remove from the tin. Use a pastry brush and brush a small amount of butter or oil around the sides of the tin. 

2. Put the chopped dates and tea in a small pan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.

   • 225g Dates (Chopped & Stoned)
   • 250ml Black Tea

3. Beat the butter in a large bowl or use an electric food mixer until soft.

   • 100g Unsalted Butter (Softened)

4. Add the Golden Caster Sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture.

   • 175g Billington's Unrefined Golden Caster Sugar
   • 3 Large Free Range Egg(s)
   • 1 tsp Mixed Spice
   • 1 tsp Nielsen Massey Vanilla Extract

5. Sift in the flour and bicarbonate of soda and fold in gently until mixed.

   • 225g Self-Raising White Flour
   • ¾ tsp Bicarbonate of Soda

6. Pour the mixture into the prepared tin and bake in the oven for 45 mins, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.

   Top Tip: How to Tell if your Cake is Baked?

   How to Tell if your Cake is Baked?

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   The Springy Centre

   The middle of the cake should feel a bit springy to the touch. As the cake cools it will continue to bake slightly from the residual heat, so taking it out at this point will ensure it doesn't over bake even when it's out of the oven. 

   Check the Sides

   Generally the sides of the cake will start to pull away from the sides of the cake tin. Although the edges of the cake might look a bit dry, they should still be a deep golden colour and not crisp and dark. 

   Use a Cake Tester

   We use cake testers all of the time at Baking Mad but you could use a tooth pick or a kebab skewer if you don't have a purpose made one. Simply pop the tester in to the middle of cake. It should come out clean if the cake is baked. If however, it comes out covered in batter (no matter how little), pop the cake back in the oven for a couple of minutes and keep checking with the tester until it's done. 

   Take the Temperature

   If you're really nervous about your cake baking properly, you could use a thermometer to test the internal temperature of the cake. Generally you should measure the temperature of the centre of the cake and it should read around 99ºC

   No-one wants a dry and crumbly cake after all that effort and hard work - so follow our top tips to make sure you know when to take your cake out of the oven for the delicious, moist cake you deserve. 

7. Remove the cake from the oven and allow to stand in the tin for a few minutes before transferring to a serving plate.

8. To make the toffee sauce, melt the butter and add the Molasses Sugar and syrup, stir until all sugar is dissolved then add the double cream and vanilla extract and keep stirring until it is thick.

   • 110g Unsalted Butter
   • 250g Billington's Unrefined Molasses Sugar
   • 275ml Golden Syrup
   • 225ml Double Cream
   • ½ tsp Nielsen Massey Vanilla Extract

9. Serve a portion of the pudding with toffee sauce poured over the top and a dollop of cream.