Sticky Toffee Pudding Bundt
I can’t recall what inspired this cake, but I was determined to make the most of my Bundt tin. I wondered if a pudding could become a soaked cake—and it can. That’s it. Go enjoy. Note: The sauce in the photos uses dairy-free double cream, so it’s thinner than if made with real cream.
Serves 12-16
Hands-on Time 25 minutes (plus soaking and stewing)
Baking Time 50 minutes
Ingredients
4 teabags
360ml boiled water
400g dates (pitted)
130g caster sugar
130g light brown sugar
320g unsalted butter (softened)
3 large eggs
2 1/2 tsp vanilla extract
360g self-raising flour (plus 2 tbsp for dusting)
1/2 tsp fine salt
2 1/2 tsp ground ginger
125g dark brown sugar
150ml single cream
Equipment
Bowl
Spoon
Kitchen paper
Mixing bowl
Wooden spoon
Food processor
Spatula
Microwaveable bowl
Microwave
Pastry brush
Bundt tin
Skewer
Saucepan
Serving plate
Knife
Method
1. Prepare the tea-soaked dates
Steep the teabags in boiling water for 5 minutes. Remove and discard the teabags.
Add the dates to the tea and soak for 30 minutes.
Remove 100g of dates and pat dry with kitchen paper. Set aside.
2. Make the cake batter
In a mixing bowl, cream together 200g butter, caster sugar, and light brown sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until combined.
Fold in 360g flour, salt, and ground ginger.
Blend the remaining soaked dates in a food processor until smooth.
Fold the date purée into the cake batter.
3. Prepare the bundt tin
Melt 20g butter in a microwaveable bowl. Brush the inside of the bundt tin with the melted butter, ensuring all nooks are coated.
Dust the tin with 2 tbsp flour, tapping out any excess.
4. Bake the cake
Spoon the batter into the prepared tin, tapping to remove air bubbles.
Bake on the middle shelf at 170°C/150°C (fan)/325°F/Gas Mark 3 for 50 minutes.
5. Make the sauce
In a saucepan, melt 100g butter with dark brown sugar over medium heat until bubbling.
Remove from heat and stir in the single cream until smooth. Set aside.
6. Assemble the cake
Once baked, poke a few holes in the cake with a skewer.
Slowly spoon up to 100ml of the sauce over the cake, allowing it to soak in.
Let the cake rest for 15 minutes, then invert onto a serving plate.
Drizzle the remaining sauce over the cake.
Chop the reserved 100g dates and scatter over the top.
Enjoy!
