Sticky Toffee Bundt Cake with Toffee Sauce and Custard
Ingredients: dates, baking soda, water, butter, brown sugar · 80 min cook time · 610kcal · $14.50
Ingredients
200g dates, 1tsp baking soda, 250ml water, 100g butter, 150g brown sugar, 2to taste eggs, 250g flour, 1tsp ginger, 1tsp baking powder, 50g walnuts, 200ml double cream, 2tbsp golden syrup, 1pinch ground cloves, 1tsp instant gold leaf coffee, 6to taste egg yolks, 50g caster sugar, 1tbsp cornflour, 1tsp vanilla extract
Instructions
1. Chop dates and cook in a pan with water and baking soda for 5 minutes, then let cool.
2. Beat eggs, softened butter, and brown sugar together in a mixer.
3. Add flour, ginger, baking powder, and walnuts, then mix in the date mixture.
4. Butter a bundt tin thoroughly, pour in the cake batter, and bake at 170°C for 45 minutes.
5. Make toffee sauce by melting sugar, butter, double cream, golden syrup, ground cloves, and coffee together in a pan.
6. Poke holes in the baked bundt cake and pour the toffee sauce into the bottom and holes.
7. Make custard by whisking egg yolks, caster sugar, and cornflour, pouring heated double cream and vanilla extract over it, and heating on the stove until thickened.
8. Turn out the bundt cake, pour custard and extra toffee sauce over the top, and serve.
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