Sticky Toffee Roulade with Shaved Chestnuts and Ice Cream
This Sticky Toffee Roulade is a recipe everyone will love! Served with Shaved Chestnuts and Ice Cream it has a lovely festive twist!
Ingredients
For the roulade:
- 150g Dates, Roughly Chopped
- 4 Eggs
- 75G Soft Dark Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Bicarbonate Of Soda
- 100g Plain Flour
For the sauce:
- 200ml double cream
- 200g Unsalted Butter
- 200g Soft Dark Brown Sugar
- 1 Tbs Black Treacle
- 1 Tbs Golden Syrup
To serve:
- Shaved chestnuts and ice cream to serve
Method
Preheat the oven to 200°C. Grease and line a 35 x 25cm Swiss roll tin.
Put the dates and 225ml of water into a saucepan, set over a low heat and bring to the boil.
Meanwhile, whisk the eggs and dark brown sugar in a kitchen mixer or a large bowl with an electric whisk, until the sugar has dissolved, then set aside.
Pour the dates and water into a blender and blitz to a fine purée.
Now you’re ready to put it all together you need to work quickly. Add the vanilla extract to the sugar and egg mixture, then add the bicarbonate of soda and puréed dates, and mix together. Fold in the flour and mix to combine.
Pour straight into the Swiss roll tin and smooth to the edges, then bake in the oven for 12 minutes until risen and golden-brown.
While the cake bakes, make the sauce. Put the cream, butter, brown sugar and syrups into a saucepan set over a medium heat. Bring to the boil, whisking until smooth, then simmer for a few minutes until thickened.
Set a damp clean tea towel on a work surface and dust with the caster sugar. When the cake comes out of the oven, turn it top-down onto the damp tea towel and peel off the lining paper. Spoon one-third of the sauce over the sponge and gently roll the sponge up from the short side to form a fat roll.
To serve cut into slices pop onto plates spoon over sauce and top with ice cream.
Ingredients
For the roulade:
- 150g Dates, Roughly Chopped
- 4 Eggs
- 75G Soft Dark Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Bicarbonate Of Soda
- 100g Plain Flour
For the sauce:
- 200ml double cream
- 200g Unsalted Butter
- 200g Soft Dark Brown Sugar
- 1 Tbs Black Treacle
- 1 Tbs Golden Syrup
To serve:
- Shaved chestnuts and ice cream to serve
Method
Preheat the oven to 200°C. Grease and line a 35 x 25cm Swiss roll tin.
Put the dates and 225ml of water into a saucepan, set over a low heat and bring to the boil.
Meanwhile, whisk the eggs and dark brown sugar in a kitchen mixer or a large bowl with an electric whisk, until the sugar has dissolved, then set aside.
Pour the dates and water into a blender and blitz to a fine purée.
Now you’re ready to put it all together you need to work quickly. Add the vanilla extract to the sugar and egg mixture, then add the bicarbonate of soda and puréed dates, and mix together. Fold in the flour and mix to combine.
Pour straight into the Swiss roll tin and smooth to the edges, then bake in the oven for 12 minutes until risen and golden-brown.
While the cake bakes, make the sauce. Put the cream, butter, brown sugar and syrups into a saucepan set over a medium heat. Bring to the boil, whisking until smooth, then simmer for a few minutes until thickened.
Set a damp clean tea towel on a work surface and dust with the caster sugar. When the cake comes out of the oven, turn it top-down onto the damp tea towel and peel off the lining paper. Spoon one-third of the sauce over the sponge and gently roll the sponge up from the short side to form a fat roll.
To serve cut into slices pop onto plates spoon over sauce and top with ice cream.
