Recipes

Sticky toffee and coffee cake

This sticky coffee pudding transforms leftover coffee grounds into a moist, flavourful dessert!

Toffee sauce

Method

Boil the dates, coffee grounds, and water together for 5 minutes.
Remove from heat, add the bicarbonate of soda, and leave to cool for 5 minutes.
Cream the butter and sugar together until light and fluffy. Gradually add the eggs, mixing well after

each addition.
Stir in the warm date mixture. Gently fold in the flour until just combined.
For a large cake: Preheat the oven to 180°C and bake for 30 minutes.
For small individual cakes: Preheat the oven to 160°C and bake for 20 minutes.
Boil all the sauce ingredients together apart from chocolate and butter until smooth. Add the chocolate and butter, stirring until melted and combined.
Pour the warm sauce over the cake(s) while still warm and enjoy!