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At the end of April we unsuspectingly got off the bus that had taken us to Inverness. We looked out over the beautiful Loch Ness, where we went for a boat trip looking for you know what. Before that we still had an hour and that's how we went Lochness Clansman Hotel for a cup of coffee and we discovered the best cake EVER: Scottish Sticky toffee pudding cake.

I actually exchanged the coffee for a bottle of Thistly Cross Strawberry Scottish Cider . A perfect combination with the toffee cake if you ask me.

Scottish Sticky toffee pudding cake and Thistly Cross Strawberry Scottish Cider

What is Scottish Sticky Toffee Pudding Cake?

Scottish Sticky Toffee Pudding Cake, also known as Sticky Toffee Pudding, is a delicious dessert that has its roots in Scotland, although it is available throughout the United Kingdom. It is a warm, sticky cake that is infused with a rich toffee/caramel sauce, which gives it its signature sticky and sweet taste. It comes in many shapes and sizes, but the best is the cake where the toffee/caramel flavor is incorporated throughout the cake.

Where does Sticky Toffee Pudding Cake come from?

Although it is known as "Scottish", the origins of Scottish Sticky Toffee Pudding Cake are actually the subject of some debate. One story suggests that the cake was first created in the 1960s by chef Francis Coulson of the Sharrow Bay Country House Hotel in England. He is said to have adapted an existing recipe to perfect this delicious delicacy. Regardless, this dessert has quickly spread and become a beloved part of British culinary tradition.

But... will you ever go to Lochness? Then, in addition to a boat trip, also visit the Lochness Clansman Hotel where we ate Sticky toffee pudding cake for the first time. We didn't spot Nessy, but the cake made up for everything ;-)

Lochness Clansman hotel

Recipe for Scottish Sticky Toffee Pudding Cake

Now that you know more about this delicious dessert, you might want to try it yourself. I have now found countless recipes, but at Kokenenbakkendoejezo.nl I found a recipe that I think comes very close. Because it Lochness Clansman Hotel obviously won't give me their recipe...

Supplies

  • 2 round springform pans of 20 cm
  • Chopping mill
  • Guard
  • Baking paper
  • Food processor
  • Piping bag with serrated nozzle
  • Sieve

Ingredients for the cake batter

  • 250 grams of dates
  • 225 ml boiling water
  • 1.25 tsp baking soda
  • 225 grams of flour
  • 100 grams of butter (at room temperature)
  • 180 grams of dark brown caster sugar
  • 3 eggs
  • 2 tsp baking powder
  • 1 tbsp pancake syrup
  • 1 tsp vanilla extract
  • Pinch of salt

For the toffee/caramel sauce

  • 150 ml whipped cream
  • 180 grams of dark brown caster sugar
  • 1 tbsp pancake syrup
  • 90 grams of butter
  • Pinch of salt (preferably salt flakes)

For the buttercream

  • 200 grams of butter (at room temperature)
  • 200 grams of powdered sugar
  • 215 ml milk
  • 35 grams of flour
  • 50 ml toffee sauce (from above)

Preparation method

Preparation method for the cake layers

  1. Preparation : Preheat your oven to 180ยฐC and grease two round springform pans. Line the bottoms of the baking tins with baking paper.

  2. Prepare the dates : Cut the dates in half, pit them and place them in a bowl. Add the baking soda and pour boiling water over the dates. Let this mixture stand for 15 minutes. After 15 minutes, put the soaked dates in a food processor and grind them into a smooth puree.

  3. Make the batter : In a mixing bowl of a food processor, combine the butter, brown sugar, vanilla extract, pancake syrup and a pinch of salt. Mix for 2 to 3 minutes until it has a creamy consistency. Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Then add the pureed dates and mix for another minute.

  4. Add the dry ingredients : Sift the flour and baking powder above the mixing bowl and carefully fold it into the batter.

  5. Divide the batter : Pour the batter evenly into the prepared baking pans.

  6. Bake the cakes : Place the pans in the center of the preheated oven and bake for about 30 to 35 minutes, or until the cakes are firm to the touch and golden brown.

  7. Cooling : Remove the cakes from the oven and let them cool in the tin for 10 minutes before carefully removing them from the springform pan and placing them on a cake rack.

  8. Cut the cakes : Carefully cut the tops of cakes evenly and straight with a sharp knife. Please note that the cakes are still warm, so be careful not to damage them.

Preparation method for the Toffee Sauce:

  1. Start with the fudge sauce : While the cakes are cooling, you can start making the fudge sauce.

  2. Melt the butter : Melt the butter in a saucepan over low heat.

  3. Add ingredients : Add the whipped cream, dark brown caster sugar and pancake syrup to the melted butter. Let the mixture simmer over low heat for about 5 minutes, stirring constantly. The sauce will thicken slightly during cooking. Add a pinch of salt and stir.

  4. Reserve some of the sauce : Pour 50 ml of the toffee sauce separately into a bowl (you will need this later for the buttercream). Pour the remaining 100 ml of toffee sauce over the two cake layers. Because the cake is still warm, the sauce will soak into the cakes and make them nice and sticky.

  5. Allow to cool : Allow the remaining toffee sauce to cool, and also allow the cake layers to cool completely.

Preparation method for the Buttercream:

  1. Make the buttercream : Once the cake layers have cooled enough, you can start making the buttercream.

  2. Prepare the flour porridge : Put the milk and flour in a saucepan and heat over low heat. Stir constantly until the mixture becomes a thick paste. This takes about 3 to 5 minutes. The porridge is thick enough when a wooden skewer can stand upright in the mixture.

  3. Strain and cool : Strain the flour paste into a heatproof bowl and let it cool to room temperature.

  4. Make the buttercream : Mix the butter and icing sugar for 5 minutes until smooth. Then add the cooled flour paste and mix for another 5 minutes. Finally, add the reserved toffee sauce and mix briefly until the toffee sauce is completely incorporated into the buttercream.

To assemble Sticky Toffee Cake:

  1. Place the first cake : Place one of the cake layers on a plate or cake board.

  2. Add buttercream : Pipe swirls of buttercream onto the first cake layer, starting at the outer edge and working towards the center of the cake.

  3. Place the second cake : Place the second cake layer on top of the buttercream.

  4. Add toffee sauce : Carefully pour as much of the remaining toffee sauce over the cake as you like. You can also save some of the sauce to pour over the pie pieces when serving.

  5. Cut and enjoy : Cut the cake into pieces and you can enjoy your delicious Sticky Toffee Cake!

If you've read all the way to here, there's only one thing to do: make a Scottish Sticky Toffee Pudding Cake! It is an irresistible dessert with a rich history. Try this recipe and see for yourself why it is so popular. Enjoy your meal!

Thank you Renate from Kokenenbakkendoejezo.nl

Renate, the passionate founder of Koken&Bakken shares her love for cooking and baking. Her website is a source of inspiration for healthy and feel-good recipes, showing that delicious meals do not have to be difficult. In addition to savory dishes, she also offers delicious cakes and desserts for special occasions or just for a tasty snack. Be inspired by her passion for good food! Her Instagram account is also super fun to follow!

Image: Cooking&Baking and Lochness Clansman Hotel

๐Ÿ’ฌ Tell me, are you going to try this recipe?

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