Monthly Archives: October 2013

Sticky Toffee Cake with Butterscotch sauce

Sticky Toffee Cake

Sticky Toffee Cake

The very first time I ate Sticky Toffee pudding I was smitten. It was the moist pudding with the rich gooey sauce how could you go wrong. I would have licked the plate if I could. I am sure somewhere in the world licking ones plate is a sign that you really liked the meal. Now all of you that are going ewwww, I would say think back when you were a child and did not care what people thought – that would be the case with this dessert – you just want to lick the plate clean!.

I have done many variations of this over the years and decided to try one of the recipes from a book my sister sent me ‘100 years of sweet memories’ (using Nestle’s condensed milk). She knows I have a terrible sweet tooth and always ate condensed milk out of a can when I was young (those days are sadly quite done for me). What a treat of a book – everything you can make with condensed milk. I should also say she makes a killer sticky toffee cake.

This recipe is really simple and did call for just adding the flour and mushed dates all at once, so you can certainly do that. I do my normal thing with cakes which is add a dry ingredient then wet ingredient -repeat ending with the dry ingredient. They also added sultanas which I did not have at home and I was too lazy to get. One variation before you serve the cake is to pour the sauce over it and pop it into the oven for 10 minutes so that the cake heats up with the sauce. However, if you just warm the cake and pour the warm sauce over each slice, it works just fine. You can store the cake in the fridge wrapped in cling film for up to 5 days if it lasts that long. Just follow the instructions below when you take it out of the fridge.

I had doubled the recipe and made two cakes. One got over right away and I took the other into work and put a sign with instructions that read.

  • Cut a slice
  • Pour sauce
  • Heat in microwave for 5-7 seconds
  • Enjoy

Everyone did enjoy the cake and gave it rave reviews.


serves 10-12 

for the cake

  • 200g pitted dates
  • 1 cup water
  • 1 tsp baking soda
  • 125g unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 2 eggs
  • 2 tsp vanilla essence
  • 1.5 cups self raising flour

for the butterscotch sauce

  • 1 1/4 cups packed dark brown sugar
  • 1/4 cup ¬†butter
  • 1/2 cup cream
  • 1/4 cup brandy (optional)
  • 1/2 tsp vanilla extract


for the cake

Preheat the oven to 350F. Grease and line an 8 inch round pan with baking paper. (I used a silicone pan so I only lightly greased it).

Put the dates and water into a saucepan and place on medium heat and bring to a boil. Reduce the heat and let it simmer for 5 minutes. Turn off the heat and add the baking soda and stir. Set it aside to cool a bit. Then partially blend using a hand blender (the goal is to have smaller pieces of dates).

Cream the butter and sugar until light, pale and fluffy. Add a half cup of the condensed milk, one egg and the vanilla extract. Beat to combine. Then add the next egg and beat to combine. Now alternate adding the flour and dates in three batches folding in gently until combined. Pour the mixture into the pan. Bake for 40-45 minutes (Do the toothpick test – which should come out clean when inserted into the center of the cake).

for the butterscotch sauce

Place the sugar, butter and cream in a saucepan over medium heat. Let the mixture come to a boil and then reduce the heat and simmer until all the sugar has dissolved (stirring). This will take about 5 minutes. Take it off the heat and add the vanilla and optional alcohol carefully. Stir to incorporate. Serve this warmed over the cake.

To serve, pour some of the heated sauce over the cake and then over each slice as it is cut.