• Prep Time 30 minutes
  • Baking Time 45 minutes
  • Makes 8 servings
  • Freezing Excellent
  • Apple Sticky Toffee Pudding
    Apple Sticky Toffee Pudding

Ready.
Set.
Make.

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Ingredients

  • Cake
  • 1 cup chopped, pitted dates
  • 3/4 cup hot tea
  • 1/2 cup Carnation® Regular Evaporated Milk or 2% Evaporated Partly Skimmed Milk
  • 1 tsp Folgers® Instant Coffee Crystals
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped apples
  • Toffee Sauce
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1 cup corn syrup
  • 1 cup Carnation® Regular Evaporated Milk or 2% Evaporated Partly Skimmed Milk
  • 1/2 tsp vanilla extract

Serving Size: 8 servings

Next

Directions

Serving Size: 8 servings

  • Cake
  • Preheat oven to 375°F (190°C). Grease and line a 9-inch (23 cm) cake pan (with at least 1 1/2-inch/4 cm high sides) with parchment paper.
  • Combine dates, tea, evaporated milk and coffee. Let stand 10 minutes. Meanwhile, in a separate bowl, cream butter and sugar until combined. Beat in eggs one at a time. Mix in vanilla and date mixture.
  • In a separate bowl, combine flour, baking powder, baking soda and salt. Add to date mixture, along with apples and mix gently until dry ingredients are incorporated. Turn batter into prepared pan.
  • Bake in a preheated oven for 40 to 45 minutes, or until a cake tester comes out clean. Cool on rack 10 minutes. Run a knife around edges and invert cake onto a serving plate. (Cake can be served warm or at room temperature.)
  • Sauce
  • Melt butter in saucepan over medium heat. Add sugar, corn syrup and milk. Stir and heat (but don’t boil) until all ingredients are combined. Remove from heat. Stir in vanilla. Pour 1/2 cup sauce (125 mL) over cake and brush surface and sides. Cut cake into serving pieces. Serve with remaining sauce and top with whipped cream if desired.
Finish

Finished!

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