This is my perfect bundt - a cake that's actually a pudding. Serve it cold for a beautifully moist cake with that unmistakeable sticky toffee taste, or have it warm with ice cream/custard for a syrupy sponge to die for. Seriously, this stuff's like crack. Don't say I didn't warn you. Parental advisory, bakers make at their own risk and all that...
Ingredients - cake:
Ingredients - sauce:
- Soak the chopped dates in boiling water for at least 1 hour.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
- Pour the yoghurt into a jug.
- Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
- Stir in the black treacle.
- Drain the dates and stir them in too. They'll be like mush...
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 20 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- Allow the cake to cool fully.
- To make the sauce, melt the butter in a saucepan, then stir in the cream and sugar. Keep stirring until it comes to a gentle simmer. Let it bubble gently for five minutes. Tip over your cake, et voila!
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.