Tea / Dessert

LANCEWOOD® STICKY TOFFEE PUDDING CAKE

8

Serves / Makes

Cooking Time

< 45 min

Cooking Style

Oven

Ingredients

Cake:

125 g dates, finely chopped

125 ml boiling water

5 ml bicarbonate of soda

5 ml vanilla essence

250 ml soft brown sugar, loosely packed

2 large eggs

15 ml golden syrup

100 ml melted butter

250ml cake flour

5 ml baking powder

A pinch of salt

 

Syrup:

125 ml light brown sugar

125 ml water

 

Sauce:

60 ml butter

60 m soft brown sugar

60 ml golden syrup

⅓ of a 230 g tub LANCEWOOD® Medium Fat Plain Cream Cheese

 

Icing:

⅔ of a 230 g tub LANCEWOOD® Medium Fat Plain Cream Cheese

180 ml icing sugar

5 ml vanilla essence

Method

Cake:

Pour the boiling water over the dates. Add the bicarbonate of soda and the vanilla essence. Leave to stand for 15 minutes. Mash with a fork to a coarse puree. Set aside. Beat the sugar, eggs and golden syrup together until creamy and light. Beat in the melted butter. Add the dates and mix in. Sift the flour, baking powder and salt together. Fold into the egg mixture with a metal spoon and mix until just combined. Spoon into a greased, lined 22.5 cm x 22.5 cm x 5 cm square cake pan. Bake in a preheated oven at 180°C for 25 - 30 minutes or until a skewer inserted comes out clean.

 

Use a toothpick and poke the cake all over. Pour syrup over. Leave to cool slightly until the syrup is absorbed. Then turn out onto a serving plate.

 

Syrup:

Stir the sugar and water together until the sugar has dissolved. Bring to the boil and boil for 3 minutes. 

 

Sauce:

Stir butter, sugar and syrup together until sugar has dissolved. Add cream cheese and mix in.

 

Icing:

Beat cream cheese, icing sugar and vanilla essence together until thick.

 

To finish:

Spread icing over cake. Drizzle sauce over and cut into squares. Serve slightly warmed.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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