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Michael says that a full serving of sticky toffee pudding with vanilla ice-cream is just too much of a sugar-rush. Here's a bite-sized twist with a buttercream topping that still melds all the oozing tastes and textures without the pump and dump mood swing.
Ingredients:
For the cake:
75g self-raising flour
65g dates (pitted)
50g soft brown sugar
50ml boiling water
40g butter (unsalted, room temp)
35g black treacle
1 large egg
½ tsp vanilla extract
½ tsp bicarbonate of soda
For the Toffee Sauce: (for use in the buttercream and drizzle)
50ml double cream
25g soft brown sugar
20g butter (unsalted)
10g black treacle
For the Buttercream:
150g icing sugar
75g butter (unsalted, room temp)
25g toffee sauce (as above)
Method:
For the Sauce:
In a saucepan, bring the cream, butter, sugar and treacle to boiling point for a minute, mixing all ingredients together. Place in a bowl and leave to cool.
For the Cake:
Preheat oven to 160c (fan), grease a 12 hole silicone mould.
Chop up the dates and place them in a bowl with the boiling water and bicarb of soda. Beat the butter and sugar until light and fluffy, then add the egg, beating this in to the mixture.
Blitz the dates in a blender until smooth, then add this, the flour, treacle and vanilla to the egg mixture and beat until all incorporated.
Pour this into the prepared moulds (3/4 full) and bake for appx 13-15 mins (depending on size), until firm to touch. Leave to fully cool on a wire rack.
For the Buttercream:
Beat the icing sugar, butter and toffee sauce together until you have a light, fluffy buttercream.
Once the cakes have cooled, using a piping bag and nozzle of choice, pipe the buttercream onto the top of the cakes and finish off by drizzling over a little toffee sauce.
Enjoy
Gaby Van Clarke
