This is a Cake of Toffee Pudding Gorgeousness. My son was so excited to have his favourite pudding in a Cake it made him get up extra early. He would live off the stuff if he could, that, ice cream and chips. I do admit to feeling drawn almost daily to letting him feast off this nutritionally bereft menu just to see his little face light up and feel like I’m not torturing him towards an eating disorder with peas.The guilty police are for ever knocking on my door, damn them. My eldest child, George simply refuses to eat any fruit and veg that isn’t a raisin or pureed into oblivion and it concerns me deeply. I look at those wonderful recipes in Jamie Oliver’s books and think OMG yes but then I realise I can’t because George needs them invisible or he will refuse to eat all before him and become hideously pasty with dark hollows under his eyes before simply wasting away. It will of course be all my fault and the police will be back at my door, only they’ll be in a Minivan this time. We recently went on holiday with our great friends whose eight year old son tucked heartily in to snails almost every night for a fortnight. It was a truly amazing sight, he simply did not have a care in the world as he skilfully and cheerfully plucked the little suckers from their shells before wolfing them down. On the nights he abstained from the snails he chose a Caesar Salad for the love of God! The Child should be on MasterChef! He was incredible. My friend will not mind me saying that she is not an adventurous cook and is much happier with a Cheese and Onion Pastie than a Ham and Gruyere Croissant (aren’t we all luv) so where her son has picked up his palate from is a mystery. Is it just one of those things that you’re born with or should I be serving my child the leftovers for two weeks until he finishes his carrots? Does it really matter or will it just happen with age? Should we accept their preferences and just try to lead by example? I suppose we don’t know the consequences of our parenting choices until it’s too late and that’s the guilt fest isn’t it? Someones at the door.
However I do acquiesce completely when we go out to eat and let him choose his own food with no nagging/screaming about the broccoli and when it comes round to pudding he is like an ecstatic pig in s..t , such is his pure delight in his sweet tooth. I cannot help but smile.But I do tend to find that when you’re eating out in the chain restaurants a lot of the desserts are rubbish, imitations of the real deal but falling way short. Sticky Toffee is usually different, its the Terminator of puddings, it can get away with being nuked in the microwave in a plastic pot and still be delish. So when I saw this recipe for a cake I just knew it would be a success. I thought this was perfect for Xmas as it has a bit of Cinnamon included in its ingredients so another Brucie Bonus for this time of the year. I can plunge my Cake decs in for Yuletide loveliness and claim this cake for Xmas and for George.
The recipe is adapted from The Great British Chef website (Victoria Glass). I made my own toffee sauce and doubled the quantity.I adjusted quite a few of other points too to suit me sir. In fact I realise I’ve changed most of it as I write this out!
- 300g stoned dates
- 300g light brown sugar
- 2 tbsp golden syrup
- 4 eggs beaten
- 200g melted butter
- 2 tsp ground cinnamon
- 2 tsp caramel extract
- 350g self raising flour
- 1 pinch of salt
- 2 tsp bicarbonate of soda
- 200g soft unsalted butter
- 400g icing sugar
- 300g of light brown sugar
- 60g of butter
- 1 tbsp black treacle
- 300 ml of double cream
- 1 pinch of salt
- Pre heat the oven to 180 C. Soak the dates in a saucepan with 400 ml of water and bring to the boil.
- Simmer for five mins.
- Blend mixture briefly in a food processor to a semi smooth paste.
- Whisk the eggs,sugar and syrup until pale and mousse like.
- Fold in the dates and the caramel extract.
- Fold in the flour,salt,cinnamon and bicarb with a big metal spoon.
- Divide mixture between 2 9″ sandwich tins.(I didn’t have 9″ so used 8 ” and just got away with it!)
- Bake for 35/40 mins until a cake skewer comes out clean.
- Put icing sugar and butter in a food processor and whizz until mixed.Leave in food processor.
- Put butter and sugar for the toffee sauce in a saucepan and melt over a low heat.
- Add the black treacle and then the double cream and simmer until thickened.Once cool add half to the buttercream and whizz to mix.(you can do all the icing in a food mixer or use a hand held whisker,its just not half as easy).
- Leave the cakes to cool in their tin but once out of the oven pierce all over with a skewer and pour half the remaining toffee sauce over both cakes.
- Finally sandwich the cakes together with the buttercream and drizzle the remaining toffee sauce over the top of the cake.
- Apply to George’s face.