In my old age, I have found just how much I enjoy complaining. I love to complain about technology, I love to complain about the youth of today and the weather?? Don't get me started on the weather! But it seems everyone in Auckland has been on my vibe in the past week with the storm and sudden cold front being the talk of the town. It's as if from nowhere, winter came and no one was ready for it. Believe you me, I have been complaining about the cold but I secretly love it.
If winter is really here it means we can all stop going to the gym, we can start wearing big coats again (to hide the fact we no longer go to the gym), and soups, slow cooker meals and warm desserts are back on the dinner menu.
So when I got the opportunity to work with the wonderful team at Chelsea Sugar (hello, how perfect is this partnership!), I knew I had to do some sort of pudding. I've been meaning to turn my recipe for individual sticky date puddings into a cake for quite some time and this seemed the perfect opportunity.
This recipe is very similar to the sticky date pudding on my blog but next level. It features a bottom layer of cooked toffee and a top layer covered with a golden syrupy, oaty, buttery crumble inspired by the humble Anzac biscuit. The Anzac biscuit is one of the first things I ever learnt to make (recap: I started baking at 18 when I looked after 2 young boys with an insatiable appetite for baked goods), which will give you an indication of how easy they are. With an ingredients list of flour, oats, golden syrup, coconut, sugar, butter and baking soda and no eggs, the biscuits last an age making them perfect to bake in bulk for kids' lunch boxes, etc. Back in WWI, the biscuits were sold to raise funds for the war effort and with all fundraising amounting to 6.5 million pounds, there's no need to tell you how delicious they are too.
Make sure to drench your sticky date cake in the toffee sauce (don't be scared if it looks like too much, it's never too much) and serve it warm with vanilla ice cream and a drizzle of extra golden syrup from the iconic Chelsea Sugar tin. Enjoy! X
*This is a sponsored post by Chelsea Sugar however I do actually only use Chelsea Sugar products in my baking and think they're awesome! Thanks team.
ANZAC CRUMBLE STICKY DATE CAKE
- Preheat the oven to 180˚C and line a 9 inch springform cake tin with baking paper.
- Start by making the Anzac crumble. Cook butter in a saucepan over medium heat, stirring constantly until it foams and then turns a deep brown, about 6 minutes.
- Allow brown butter to cool in pan slightly.
- Whisk in raw caster sugar, golden syrup and vanilla until combined.
- Whisk together flour, rolled oats, cinnamon and coconut and then add to the butter and sugar mix.
- Put the crumble mixture in a bowl and set aside while you make the toffee sauce.
- To make the toffee sauce, bring the butter, cream, sugar, golden syrup and salt to a boil in a medium saucepan, stirring often to melt the sugar.
- Lower heat and simmer, stirring constantly for about 5 minutes. Pour half the sauce into the prepared cake tin and place the dish in the freezer. Reserve the other half.
- Place dates in a bowl and sprinkle the baking soda on top. Pour boiling water over the dates and allow to soak for 20 minutes.
- In another bowl, beat butter, sugar and vanilla until creamy.
- Beat in eggs, one at a time.
- Add the flour and mix.
- Fold through the date mixture until well combined.
- Take the prepared tin out of the freezer and pour the cake batter over the top.
- Crumble the Anzac crumble over the top of the cake. Be sure to spread this out evenly.
- Bake for 60 mins or until a skewer inserted in the centre of the cake comes out clean.
- You can leave the cake in its tin or take it out carefully at this stage - While still hot, use the skewer to gently poke holes throughout the cake and pour the remainder of the toffee sauce over the top.
- Let sit for 10 minutes then serve while still warm with vanilla ice cream and extra golden syrup.
Sticky Date Cake:
300g pitted dates, chopped
1.5 tsp baking soda
1 1/2 cup boiling water
125g butter, softened
1 cup Chelsea Sugar Brown Sugar
1 teaspoon vanilla
1 3/4 cup self raising flour
100g butter melted
¼ cup Chelsea Sugar Raw Caster Sugar
2 tbsp Chelsea Sugar Golden Syrup
1 tsp vanilla
¾ cup rolled oats
½ cup shredded coconut
1 tsp cinnamon
½ cup self raising flour
2 cups cream
½ cup Chelsea Sugar Brown Sugar
2.5 tbsp Chelsea Sugar Golden Syrup
Pinch of salt