Sticky Toffee Loaf
This is a really versatile sweet loaf. It's dense enough to serve as a pudding with a big dollop of clotted cream (must be Roddas!) or simply as a cake with tea and coffee. It's just a quick and easy 2 step process, first softening the dates with some black tea and then creaming the rest of the ingredients together before bunging it all in the oven. Couldn't be simpler!
STICKY TOFFEE LOAF
| Serves: 8 slices | Prep Time: 15 Minutes | Cook Time: 50 Minutes | Total Time: 1 Hour 5 Minutes |
- 200g Dates, stoned and chopped
- 250ml Black Tea
- 1/2 TSP Bicarbonate of Soda
- 85g Butter, softened
- 175g Caster Sugar
- 2 Eggs, beaten
- 175g Plain Flour
- 1 and 1/2 tsp Baking Powder
- 1 TSP Mixed Spice
- Pinch salt
- Step 1: Preheat oven to 180c/160fan and line a 2lb Loaf Tin with baking parchment.
- Step 2: In a saucepan bring the tea and dates to a boil and cook for 4 minutes. Take off the heat and add the bicarbonate of soda.
- Step 3: Cream together the butter and sugar (I used my Kitchen Aid but you can do it by hand), beat in the eggs, then fold in the flour, baking powder and mixed spice. Combine with the tea mixture and pour into tin.
- Step 4: Bake in the oven for 45-50 minutes, although it might require an extra 5 -10 minutes. Just keep checking after about 40 minutes.