Baking

Sticky Toffee & Walnut Cake

Rich and gooey sticky toffee pudding in cake form! Who could resist?

20 minutes prep, 50-55 minutes cook

Serves 8-10

Ingredients

200g pitted dates, chopped

1 tsp bicarbonate of soda

125g butter, softened

200g dark brown soft sugar

4 medium eggs

250g self raising flour

75g California Walnuts, finely chopped

For the toffee & walnut sauce:

100ml double cream

75g dark brown soft sugar

50g butter

50g California Walnuts, chopped

Method

Preheat the oven to 180oC, gas mark 4. Grease and base line a 21cm cake tin.

Place the dates and bicarbonate of soda in a bowl with 150ml boiling water and leave for 10 minutes. Blitz with a stick blender until smooth.

Meanwhile, whisk the butter and sugar together until pale and fluffy, whisk in the eggs, 1 at a time. Stir in the date mixture followed by the flour and then the walnuts. Spoon into the prepared tin and bake for 50-55 minutes until a skewer comes out clean. Allow to cool slightly before removing from then tin.

Place all the toffee and walnut sauce ingredients in a small saucepan and cook until bubbling and the butter has melted, allow to cool before spooning over the cake, allowing some to drizzle down the sides.

This will keep for 2-3 days, great served warm with ice cream.