Sticky toffee pudding in a cake - what's not to like?
175g/6 oz stoned dates, chopped
1 tsp bicarbonate of soda
50g/2oz butter
175g/6oz caster sugar
2 free-range eggs, beaten
175g/6oz self-raising flour
dash vanilla essence
50g/2oz stem ginger in syrup
100ml/3½fl oz double cream
100g/3½oz butter
100g/3½oz soft dark brown sugar
200g/7oz caster sugar
300g/10½ oz rhubarb, cut into 7.5cm/3in pieces
lightly whipped double cream, to serve
Preheat the oven to 180C/350F/Gas 4. Grease and line a 25cm/10in springform cake tin.
Place the dates into a saucepan and cover with 100ml/3 fl oz water and the bicarbonate of soda. Cook the mixture over a low heat until the dates disintegrate into a thick purée – this should take about 15 minutes.
Cream the butter and sugar together in a bowl until light and fluffy. Beat in the eggs until well combined.
Stir in the flour, vanilla, ginger and dates. Pour the mixture into the cake tin and bake in the oven for 40-45 minutes. (The cake is done when a skewer inserted into the centre of the cake comes out clean.)
Meanwhile, for the sauce, heat the cream, butter and sugar in a saucepan, stirring regularly, until smooth and well combined. Pour half of the sauce over the cake while it is still warm and reserve the remaining sauce for serving.
For the rhubarb, place the sugar, vanilla pod and 150ml/5fl oz water into a saucepan and boil for five minutes. Add the rhubarb, cook for a further minute, remove from the heat and set aside to cool.
Serve the cake with the remaining sauce, lightly whipped cream and the rhubarb.
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