Sticky Toffee Pudding Cake – Kitchen Alchemy
Classically British to the core, this sticky toffee pudding oozes unparalleled charm through every inch of its date-infused cake crumb. The toffee syrup
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Ingredients
- 56g (¼ Cup) Unsalted Butter
- 170g (½ Cup + 3 Tbsp) Sugar
- 52g (2 Tbsp) Black Treacle or Molasses
- 26g (1 Tbsp) Golden Syrup or Glucose DE42 Syrup
- 2 Eggs
- 290ml (1 ¼ Cup) Boiling Water
- 200g (Approximately 30 dates) Dates, Pitted
- 17g (1 Tbsp) Baking Soda
- 2.25g (½ tsp) Vanilla Extract
- 186g (1 ¼ Cup + 3 Tbsp) All Purpose Flour
- 12g (1 Tbsp) Baking Powder
- 2g (½ tsp) Kosher Salt
- Pan Spray
- 120g (½ Cup) Heavy Cream
- 56g (½ Cup) Unsalted Butter
- 50g (3 Tbsp, packed) Light Brown Sugar
- 26g (1 Tbsp) Golden Syrup or Glucose DE42
- 230g (1 Cup) Clotted Cream or Mascarpone Cheese
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