Sticky Toffee Cake Recipe

For you Luce,

Came from a Marks and Spencer Baking book I had bought years ago.

Ingredients:

175g stoned dates, chopped

175ml boiling water

1/2 tsp bicarb of soda

85g butter: plus extra for greasing

140g caster sugar

1 large egg, beaten

1/2tsp vanilla essence

175g self raising flour, sifted (I sift twice for extra air)

Toffee Sauce:

85g light muscovado sugar

40g butter

2tbsp double cream (I did 4 to make the sauce not as heavy)

1. Preheat oven to 180c/350F/Gas Mark 4. Grease and line a 20cm/8inch tin

2. Put the dates in a small pan with the boiling water and bicarb of soda. Heat gently for 5 minutes but do not boil. Leave until dates are soft.

3. Cream together the butter and sugar until light and fluffy, add the egg, vanilla essence and date mixture.

4. Fold in the flour with a metal spoon. When mixed evenly, pour into the tin. Bake for 40-45 minutes, or until cake is firm to touch and just starting to shrink from the edges.

5. Meanwhile, blend together in a pan the toffee sauce ingredients, until you have a smooth sauce. Keep stiring constantly for two minutes.

6. Remove the cake from the oven, prick it all over the surface with a fork. Pour the hot sauce all over, then leave to cool until set. Remove from tin and cut into squares.

Bec x

Most dangerous chocolate cake EVER!

http://baconconcentrate.blogspot.com/2009/02/most-dangerous-chocolate-cake-recipe.html

May test this out on the child later…

Pecan Pie

Book club is on Thursday night, so I’ve made pecan pie. Hopefully it will survive until then! Cheated by buying a shaped base, baked it blind, dusted with icing sugar and made the filling. Very simple, one I shall try out on unsuspecting visitors!

Toffee Cake

I really love how simple this cake was to make, the toffee sauce is divine, though I’ve used light muscavardo for the sauce, I think next time I’m going to use something more intense, with that caramel burnt undertones.

Best ever Chocolate Cake for Spudley

Here you go Mrs! I’d gladly bake you a 40th cake just not sure how I’d get it to you though!

Recipe:

250g Self Raising Flour

250g Soft Brown Muscavardo sugar (normal is ok, I just love muscavardo for the burnt quality it brings to chocolate.)

100g Cocoa Powder (best quality you can get.)

300g 80% plain chocolate

250g butter (salted)

4 eggs (I use duck eggs for baking but hen eggs work as well, number still the same.)

Icing/Fudge

200g plain chocolate

200g milk chocolate

25g butter

248ml single cream

cocoa powder for dusting.

1.Heat oven to gas 3. Line a 20cm x 20cm square cake tin.

2. Sift flour, sugar and cocoa together.

3. Melt the chocolate and butter and add 200ml of water.

4. Remove from heat, cool, then add eggs and vanilla essence.

5. Add flour mixture

5. Pour into tin and bake for 1 hour or until skewer comes out clean.

Make icing:

1. Melt chocolate with cream and butter until smooth.

2. Then cool until spreadable consistency. (You might have to add more icing sugar if it doesn’t thicken.)

3. Cut the cake and spread icing inside and out.

4. Dust with cocoa powder.

The failed Victoria sponge

I won’t be adding cornflour to the mixture again, thought I’d give a new recipe a whirl. Dried out very quickly and quite a heavy mixture!

Minty Browines!

Haven’t updated in ages so thought to add some pics! Here are some mint chocolate and pecan nut brownies!