Welsh Sticky Toffee
Welsh Sticky Toffee
Ingredients Welsh Sticky Toffee
Number of persons
-
8
+
250 g butter
250 g caster sugar
250 g pitted dates
250 g of incorporated yeast flour
5 eggs
1.5 teaspoon of sodium bicarbonate
Liquid cream
Brown sugar (brown sugar)
Preparation Welsh Sticky Toffee
Total time : 1h20
Preparation: 30 min
Cooking: 50 min
Preheat the oven to 180 ° C (thermostat 6).
Melt the butter then gradually add the sugar, the pitted and crushed dates then the sifted flour if it seems too thick.
Then add the whole eggs and stir to obtain a homogeneous paste.
Then put the sodium bicarbonate.
Pour the dough into a fairly large cake mold, the bottom of which will be covered with baking paper to facilitate demoulding.
Bake for 50 to 60 minutes.
Cover the cake with foil after 15 minutes of cooking so that it does not burn.
Prepare the cream by pouring the liquid cream into a saucepan.
Heat the cream and add the brown sugar while stirring until you obtain a medium-thick sauce that is slightly red in color.
Once the cake is cooked, unmold it and serve it warm with the sauce.
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