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Apple Sticky Toffee Pudding

  • Makes: 8 servings  
  • Freezes: Excellent 
  • Prep Time: 30 minutes 
  • Baking Time: 45 minutes 

Ingredients

Cake

1 cup 250 mL chopped, pitted dates

3/4 cup175 mL hot tea

1/2 cup125 mL Carnation® Regular Evaporated Milk or 2% Evaporated Partly Skimmed Milk

1 tsp5 mL Folgers® Instant Coffee Crystals

1/2 cup125 mL butter, softened

1 cup250 mL brown sugar

3 eggs

1 tsp5 mL vanilla extract

1 1/2 cups375 mL Robin Hood® Original All Purpose Flour

2 tsp10 mL baking powder

1 tsp5 mL baking soda

1/4 tsp1 mL salt

1 cup250 mL chopped apples

Toffee Sauce

1/4 cup50 mL butter

3/4 cup175 mL brown sugar

1 cup250 mL corn syrup

1 cup250 mL Carnation® Regular Evaporated Milk or 2% Evaporated Partly Skimmed Milk

1/2 tsp2 mL vanilla extract

Directions

  Cake

  1 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.

  2 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.

  3 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.

  4 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

  5 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.

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