Sticky toffee

Sticky toffee

Georgia Glynn Smith


Quantity Ingredient
290g dried dates, chopped
240ml water, boiling
1/2 vanilla pod, seeds only
or 1 1/2 teaspoons vanilla extract
290g self-raising flour
1 1/2 teaspoons bicarbonate of soda
130g unsalted butter, softened
240g muscovado sugar
3 large eggs
145g walnuts, chopped and toasted
200g dulce de leche or soft caramel
60ml Plain syrup
Basic cream cheese frosting, caramel variation


  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Place the dates in a bowl and pour over the boiling water. Soak for 30 minutes. Gently stir to break up and add the vanilla. Sift the flour and bicarbonate of soda into another bowl.
  3. Place the butter and sugar in another bowl and cream until pale and fluffy. Whisk the eggs lightly in a jug and slowly add to the butter mix, beating continuously at high speed. If the mixture starts to separate beat in 2–3 tablespoons of flour before adding the rest of the egg. Once all the egg has been added, fold in the flour, dates and walnuts. Stir until just combined.
  4. Using a piping bag or a tablespoon. fill the case until two-thirds full. Bake for 20–22 minutes, depending on your oven. The tops should be golden brown and spring back to the touch. If in doubt, insert a knife into the centre; it should come out clean.
  5. Let rest for a few minutes outside of the oven. Brush the tops with syrup while they are still warm. Remove them from the trays and place on a wire rack to cool. When cold, use a melon baller to scoop out a small hole in the middle of each. Fill with a spoonful of dulce de leche.
  6. To decorate, use the caramel cream cheese frosting and top with a gilded walnut half.
Peggy Porschen Parlour
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