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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