Indulge in the rich and decadent layers of Sticky Toffee Pudding Cake RICARDO Parfait. This delightful treat combines the flavors of moist date cake, luscious toffee sauce, velvety custard, and airy whipped cream.
Ingredients: 1 cup pitted dates, chopped. 1 cup boiling water. 1 tsp baking soda. 1/4 cup unsalted butter, softened. 1 cup brown sugar. 2 large eggs. 1 3/4 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp salt. 1/2 cup whole milk. 1 tsp vanilla extract. For Toffee Sauce:. 1/2 cup unsalted butter. 1 cup brown sugar. 1/2 cup heavy cream. Pinch of salt. For Parfait Layers:. Sticky Toffee Pudding Cake cubes. Vanilla custard. Whipped cream. Toffee Sauce.
Instructions: Preheat the oven to 350F 175C. Grease and flour a cake pan. In a bowl, combine chopped dates and baking soda. Pour boiling water over them and let it sit for 10 minutes. In another bowl, cream together softened butter and brown sugar. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the butter mixture in thirds, alternating with the milk. Mix until just combined. Stir in the soaked dates and vanilla extract. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. For the toffee sauce, melt butter in a saucepan. Add brown sugar, cream, and a pinch of salt. Bring to a simmer and cook for 5 minutes, stirring constantly. Once the cake is done, poke holes in it with a skewer and pour half of the toffee sauce over it. Allow it to soak in. Cut the cake into cubes when cooled. For parfait assembly, layer Sticky Toffee Pudding Cake cubes, vanilla custard, and whipped cream in glasses. Drizzle with the remaining toffee sauce. Serve chilled and enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes
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