Scottish Sticky Toffee Pudding Cake Recipe

Name: Scottish Sticky Toffee Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1 3/4 cups superfine sugar; 2 eggs; 3 2/3 cups self raising flour; 8 ounces pitted dates package of; 1 teaspoon baking soda; 2 cups boiling water; 2 sticks butter; 2 1/4 cups brown sugar; 2 cups heavy cream

Servings: persons

1 stick butter
1 3/4 cups superfine sugar
2 eggs
3 2/3 cups self raising flour
8 ounces pitted dates package of
1 teaspoon baking soda
2 cups boiling water
2 sticks butter
2 1/4 cups brown sugar
2 cups heavy cream

1
Cream butter and sugar until white and fluffy
2
Gradually beat in eggs
3
Fold in flour
4
In a separate bowl, pour the boiling water over the dates and soda
5
When water is absorbed, add dates to creamed mixture
6
Pour into a greased bundt or cake pan
7
Bake at 350 degrees for 30-40 minutes
8
For the sauce: Boil butter, brown sugar and cream in a sauce pan. Pour over the hot baked cake and brown under broiler if desired.

3360

kcal

Calories

238

Fat

297

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick butter, 1 3/4 cups superfine sugar, 2 eggs, 3 2/3 cups self raising flour, and more.

Yes, Scottish Sticky Toffee Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scottish Sticky Toffee Pudding Cake

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