Sticky Toffee Cake.

About three weeks ago we had a special family Sunday meal at our house for my Dad and step-mum.  After some gammon which was the smallest joint ever and had to be padded out with pigs in blankets and lots of veg, I had to think of a pudding that everyone would like.

When it’s cold, dark and miserable outside I love nothing more than Sticky Toffee Pudding.  It’s simple to make yet tastes gorgeous and most people I know love eating it.  I wanted to try out the Scrumptious Sticky Toffee Cake in The Clandestine Cake Club Cookbook as the photo in the book looked absolutely mouthwatering.  The recipe was created by Jane Edgar who is a member of the  Pudsey and West Leeds Clandestine Cake Club. It also came with a separate toffee sauce which would work really well to cater for everyone’s tastes.  My step mum can’t eat cream which is in the toffee sauce so this was perfect for her.  She could eat the cake without the sauce and have custard if she wanted to instead.

First of all I had to put some chopped, stoned dates into a pan with some milk and water.  These had to cook until all the liquid had been absorbed.
First of all I had to put some chopped, stoned dates into a pan with some milk and water. These had to cook until all the liquid had been absorbed.
Once the liquid had been absorbed, I removed the dates from the heat and added some bicarbonate of soda.
Once the liquid had been absorbed, I removed the dates from the heat and added some bicarbonate of soda.
The bicarbonate of soda fizzed up when it was added to the date mixture.  It was fun to watch this happen!
The bicarbonate of soda fizzed up when it was added to the date mixture. It was fun to watch this happen!
Into my mixer went Pure Soya spread and  soft light brown sugar.  This was creamed together, then eggs were added to the mixture gradually.
Into my mixer went Pure Soya spread and soft light brown sugar. This was creamed together, then eggs were added to the mixture gradually.
Sifting in some flour.
Sifting in some flour.
Folding in the date mixture with a teaspoonful of vanilla extract.
Folding in the date mixture with a teaspoonful of vanilla extract.
The mixture was then spooned into a prepared cake tin.  This was a 20cm round cake tin.
The mixture was then spooned into a prepared cake tin. This was a 20cm round cake tin.
After the cake baked in the oven for about 45 minutes it was left to cool out on the worktop.  It came out a lovely dark golden colour.
After the cake baked in the oven for about 45 minutes it was left to cool out on the worktop. It came out a lovely dark golden colour.
While the cake was cooling I made the toffee sauce.  I heated double cream, brown sugar and butter together in a saucepan.
While the cake was cooling I made the toffee sauce. I heated double cream, brown sugar and butter together in a saucepan.
The cooled cake was put onto my stand and the sauce into a separate jug.  In the recipe book Jane, the recipe creator suggests pouring the sauce all over the top.  I chose to serve it separately so my step-mum could still eat some.
The cooled cake was put onto my stand and the sauce into a separate jug. In the recipe book Jane, the recipe creator suggests pouring the sauce all over the top. I chose to serve it separately so my step-mum could still eat some.
Here is the separate jug of toffee sauce.  I doubled the quantities suggested in the recipe as the toffee sauce would be great with some ice cream for the kids.
Here is the separate jug of toffee sauce. I doubled the quantities suggested in the recipe as the toffee sauce would be great with some ice cream for the kids.
All ready and waiting to be eaten.  Yum yum!
All ready and waiting to be eaten. Yum yum!

The Scrumptious Sticky Toffee Cake really lived up to it’s name.  It was delicious and everyone enjoyed their piece of cake.  We also had some Kelly’s Clotted Cream Ice cream to serve with it which was perfect.  There was even some left over for my hubby to eat after his tea the night after.

Definitely one I will bake again and again as it’s perfect for a Sunday lunch or a dinner party and I found it easy to bake.

Happy Baking!

Love Sam xx

Coconut Sables from The Great British Bake Off Everyday

Yesterday I had already made some Mint Chocolate M&M Cookies but as the oven was already on I thought I’d have a go at another recipe from the latest Great British Bake Off book- The Great British Bake Off Everyday.  Back in August I had baked the Vanilla Sables from the book and they were delicious.  I love coconut and had been keen to try the coconut version of the recipe for a few weeks.  No one else in our house really likes coconut but they eat it when I don’t tell them it’s in things!

The introduction to the recipe says “these deliciously crisp biscuits are particularly good with ice cream.”  In my case though, they would go down well at any time and with anything because once I have one biscuit, I trough the lot!

Here’s how they were made:

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First I weighed out desiccated coconut, plain flour, salt and some icing sugar into a mixing bowl.
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Into a mixing bowl went some cold, diced butter which I rubbed into the flour and sugar mixture so it turned out like breadcrumbs.
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I added two egg yolks and then formed the biscuit dough into a large ball.

The instructions mention making the dough in a food processor which is useful to know. I just couldn’t be bothered to get mine out of the cupboard so I made my dough by hand.  The recipe also recommends 30 minutes chilling time before rolling out the dough.  Unfortunately, due to running out of time I only managed 10 minutes in the fridge.  I wouldn’t have had enough time to get the cookies baked before going to pick  my daughter up from her After School Club.  That’s probably why I struggled to roll out the dough, it was quite sticky and I had to use a bit of flour on the work surface and on my rolling pin.

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  I used a fluted biscuit cutter to cut out rounds of dough. I used a plastic one which wasn’t a good idea as it kept sticking to the dough.
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Tray one out of the oven.
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Tray two out of the oven.
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Cooling on the rack and waiting to be eaten even if they do look a bit rustic looking!

Although the cookies don’t look that exciting to eat, they did taste lovely. After all they say “looks aren’t everything”.  I tasted one with a cup of tea. I shouldn’t have done as I had already eaten a chocolate mint M&M cookie earlier that afternoon.  I will definitely make these again and I do like the idea of serving them with ice cream.

Happy Baking!

Love Sam xx