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Lilly's sticky toffee cakes: Today

Lilly's sticky toffee cakes: Today
Lilly's sticky toffee cakes: Today

Ingredients

Serves: 8-12

  • 120g (4 1/2oz) dates, pitted & chopped
  • 150g (5oz) sultanas
  • 1 tsp bread soda
  • 250ml water
  • 60g (2oz) butter
  • 185g (7oz) Self Raising Flour
  • 125g (4 1/2oz) brown sugar
  • 2 eggs, lightly whisked

Toffee sauce:

  • 140g (5oz) brown sugar
  • 2 tbsp golden syrup
  • 90g (3oz) butter
  • 185ml cream

Method

  1. Preheat the oven to 180. Line a muffin tray with 8-12 paper cases (depending on size)
  2. Put the dates, sultanas and 250ml water into a pan. Bring to the boil, remove from the heat and stir in the bread soda.
  3. Add the butter and stir until melted.
  4. Sift the flour into a bowl. Stir In the sugar. Make a well in the center, add the date mixture and eggs. Combine well.
  5. Divide the batter amongst the cake cases. Bake for 20 minutes until a skewer comes out clean

To make the sauce:

  1. Put the golden syrup, cream, butter and sugar into a medium saucepan over a low heat.
  2. Stir for 5 minutes until the sugar dissolves. Now increase the heat and bring to the boil. Reduce the heat and simmer for 2 minutes.

To serve:

  1. Pierce the warm cakes a few times with a skewer, pour over the sauce and serve with cold whipped cream.