I ate a lot of these cakes during my travels and although I was always fascinated by the squidgy, pudding like yet toothsome texture of these cakes, most of them were tooth-achingly sweet for me.
This is our attempt at a balanced Sticky Toffee Pudding Cake, that's fittingly sticky and pudding like in texture without being over the top sweet. We have used a combination of dates and prunes to reign in the sweetness along with some organic jaggery and a toffee sauce that's dark, salty and slightly bitter, providing that ever so important balance.
Although this is oh-so-good, slightly warmed up and crowned with some vanilla ice cream, it's surprisingly good on its own with a cup of dark thick black coffee.
We are making these as mini loaves with the option of getting a bottle of extra toffee sauce to pour over, just because why the hell not, right?