RECETTE: 如何制作太妃糖布丁蛋糕

Martha Collinson’s sticky toffee pudding cake has all the flavours of the classic pud. Drizzle toffee sauce over the buttercream to finish.

RECIPE STICKY TOFFEE PUDDING CAKE

Dificulty: Easy
Portion: Serves 16
Time: Hands-on time 1 hour 10 min, oven time 30-35 min, plus chilling

Ingredients

200g unsalted butter, plus extra for greasing
250g dark muscovado sugar
100g black treacle
100g golden syrup
200ml milk
2 large free-range eggs
250g plain flour
1 tsp bicarbonate of soda
200g chopped medjool dates
250ml double cream
1 tbsp black treacle
150g demerara sugar
100g unsalted butter
200g unsalted butter, softened
300g icing sugar
100ml toffee sauce (see above)
100g pecans, chopped
4 medjool dates, stoned and sliced into thin rounds
3 x 18cm round cake tins, bases lined with non-stick baking paper; a cake turntable (optional)

Step by step preparation

Heat the oven to 180°C/160°C fan/gas 4. For the sponges, heat the butter, sugar, treacle and golden syrup in a large pan, stirring until all the sugar has dissolved. Remove the pan from the heat.
Slowly pour the milk into the saucepan with the hot mixture, whisking continuously, then beat in the eggs until well combined. Sift the flour and bicarbonate of soda together into the saucepan, then whisk together until smooth. Fold in the chopped dates.
Divide the mixture evenly among the prepared tins, either by counting equal spoonfuls of mixture or by weighing the tins, then bake the cakes for 30-35 minutes or until firm and a skewer pushed into the centre comes out clean. Remove from the oven and leave to cool briefly in the tins, then transfer to a wire rack to cool completely.
Meanwhile make the toffee sauce. Put the double cream, treacle, sugar and butter in a saucepan and heat gently until the sugar has dissolved. Turn up the heat and boil for 5 minutes or until the sauce thickly coats the back of a metal spoon. Pour into a heatproof/microwave-safe jug and set aside to cool.
To make the buttercream, briefly beat the butter in a large bowl, using an electric mixer, to soften it. Beat in the icing sugar a little at a time, incorporating each addition before adding more. Beat for 5-10 minutes until light and fluffy, then add 100ml of the cooled toffee sauce and beat for a few more minutes.
To assemble, put the first layer on a cake stand or serving plate on a turntable, if you have one. Use a small amount of buttercream to fix the base sponge to the plate or stand, then top with about one-fifth of the buttercream. Use a palette knife to spread the buttercream to the edges of the cake, then top with another sponge. Repeat the buttercream process and put the last layer on top.
Cover the top and sides of the cake with the remaining buttercream, scraping the excess away from the sides with a large palette knife so the cakes are thinly and evenly coated and the layers show through a little. The top should be smooth and the edges neat. Chill the cake for at least 30 minutes to set the buttercream.
在微波炉中轻轻加热剩余的太妃糖酱，直到它刚好可以倒出，但温度不足以融化奶油。将酱汁直接倒在蛋糕的中心，然后用调色刀将其推到边缘，轻轻地将其沿着两侧梳理，形成长滴。将山核桃撒在半个蛋糕的边缘，然后将枣片放在其中。

RECETTE: 如何制作太妃糖布丁蛋糕

RECETTE: 如何制作柠檬和黑莓条纹蛋糕

RECETTE: 如何做春季羊肉蛋糕

RECETTE: 如何用焦糖水煮梨和巧克力奶油做巧克力蛋糕

RECETTE: 如何做白森林蛋糕

RECETTE: 如何制作冷冻柠檬蓝莓慕斯蛋糕

RECETTE: 如何制作覆盆子和柠檬海绵蛋糕

RECETTE: 如何做胡萝卜芝士蛋糕

RECETTE: 如何制作太妃糖冰淇淋蛋糕

RECETTE: 如何做简单的蝴蝶蛋糕

RECETTE: 如何做花生酱滴蛋糕

RECETTE: 如何制作糖梅仙子蛋糕

RECETTE: 如何制作简单的无面粉巧克力蛋糕

RECETTE: 如何做图诺克的茶饼托盘烘焙

RECETTE: 如何制作姜蜂蜜饼干蛋糕和巧克力橙糖霜

RECETTE: 如何制作焦糖白巧克力、焦黄油和芝麻酱蛋糕

RECETTE: 如何制作草莓和玫瑰维多利亚海绵三明治

RECETTE: 如何制作夏季杯外滩毛毛雨蛋糕

RECETTE: 如何制作埃里克·兰拉德的胡萝卜和南瓜庆祝蛋糕

RECETTE: 如何制作秘制巧克力外滩蛋糕

RECETTE: 如何制作橙花、柠檬百里香和杏仁蛋糕