The Simple Things

Taking time to live well
  • Home
  • Subscribe
  • SHOP
  • Newsletter
  • About
  • Work with us
  • Home
  • Subscribe
  • SHOP
  • Newsletter
  • About
  • Work with us

Blog

Taking Time to Live Well

  • All
  • Chalkboard
  • Christmas
  • Competition
  • could do
  • Eating
  • Escape
  • Escaping
  • Fresh
  • Fun
  • gardening
  • Gathered
  • Gathering
  • Growing
  • Haikus
  • Interview
  • Living
  • Looking back
  • Magazine
  • magical creatures
  • Making
  • Miscellany
  • My Neighbourhood
  • Nature
  • Nest
  • Nesting
  • outing
  • playlist
  • Reader event
  • Reader offer
  • Shop
  • Sponsored post
  • Sunday Best
  • Think
  • Uncategorized
  • Wellbeing
  • Wisdom
cake-in-the-house.png

Cake in the house: Sticky toffee loaf

lsykes October 19, 2014

Gooey, gingery and cockle-warming, this sticky toffee loaf is comfort on a plate.

Sticky toffee ginger loaf

Serves 6–8

200g pitted dates, halved 1 tsp bicarbonate of soda 75g unsalted butter, softened 115g soft brown sugar 2 tsp ground ginger 3 eggs 80g (about 4 balls) stem ginger, finely chopped 225g self-raising flour, sifted

For the caramel glaze: 110g caster sugar 40g butter 225ml single cream

1. Line a 900g loaf tin with baking parchment and grease it. Preheat oven to 180C/Fan 160C/350F.

2. Put dates and bicarbonate of soda in a large mixing bowl, cover with 330ml boiling water, stir and set aside for at least 20 mins.

3. In a separate bowl, beat the butter and sugar until thick and pale. Add the ground ginger, then the eggs, one at a time, beating well after each addition.

4. Stir in the soaked date mixture, the stem ginger and flour and mix until well combined – the mixture should be quite loose. Pour the batter into the prepared tin and bake in the oven for 50-60 mins until a skewer comes out clean.

5. Remove from the oven and let the cake cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

6. To make the glaze, choose a pan large enough to ensure the sugar is no more than 2mm thick over the base, otherwise the heat won’t distribute evenly through the sugar. Set the pan over a gentle heat and add the sugar and 1 tsp water. Shake the pan rather than stir it with a spoon to avoid the sugar hardening before it liquifies – this will take around 15 mins and you want a deep, golden caramel. Remove from the heat and whisk in the butter until melted and well combined.

7. Heat cream in a separate pan over a gentle heat, then whisk it into the caramel until smooth and glossy. Set aside to cool and firm up slightly so that it has a good spreading consistency. Spread over the cooled cake and serve.

Recipe taken from Café Kitchen by Shelagh Ryan (Ryland Peters & Small, £17)

InEating Tagsautumn, cake, cake in the house, October, autumn recipes
  • Blog
  • Older
  • Newer
Featured
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
Join our Newsletter
Name
Email *

We respect your privacy and won't share your data.

email marketing by activecampaign
facebook-unauth twitter pinterest spotify instagram
  • Subscriber Login
  • Stockists
  • Advertise
  • Contact

The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

facebook-unauth twitter pinterest spotify instagram