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Sticky Date Pudding Cake

Sea Salt Toffee

  • Fine Sugar 150 g
  • Glucose Syrup 100 g
  • Whipping Cream 250 g
  • Butter, unsalted 60 g
  • Sea Salt 5 g
  1. Sticky Date Pudding Cake

    • Preheat oven to 160°C.
    • Chop the pitted dates into small pieces.
    • In a bowl, combine the dates and baking soda, then add in boiling water.
    • Let the mixture sit for 20 minutes.
    • In a mixer, cream the margarine and brown sugar till pale.
    • Add eggs to emulsify.
    • Add in self-raising flour, followed by the dates mixture.
    • Grease the molds heavily with oil spray.
    • Fill the moulds with the batter to about ¾ full.
    • Fill a tray with water and place the moulds on top.
    • Bake for approximately 20-25 minutes.
    • Test doneness using a skewer.
  2. Sea Salt Toffee

    • Heat up sugar and glucose syrup till golden brown.
    • Add in cream and finish off with unsalted butter and sea salt.
    • Serve with the warm sticky date pudding cake.
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