Sultana Cake with Sticky Toffee Sauce

This is a cheaper alternative to Christmas pudding.


This recipe uses pantry ingredients to give you a moist, tasty cake and a deliciously sticky toffee sauce. You can make it even more decadent by serving it with additional cream or custard on the side. After all, Christmas is not a time for dieting 🙂

I made this in the bowl of my pudding steamer to make it look like a Christmas pudding, but you can make it in a normal 20cm/8 inch springform pan if you prefer. Just reduce the cooking time to about 75 minutes.

This recipe came from the March 2012 issue of Recipes+ magazine.

Ingredients – serves 6-8:

  • 2 cups sultanas, roughly chopped
  • 2 cups water
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoons vanilla essence
  • 160g/6 oz unsalted butter, softened
  • 3/4 cup (firmly packed) brown sugar
  • 3 eggs
  • 1 and 3/4 cups self raising flour
  • 2 teaspoons ground ginger
  • extra cream or custard, optional, to serve

Toffee sauce:

  • 80g/3 oz unsalted butter
  • 1 and 1/2 cups (firmly packed) brown sugar
  • 300ml/10 oz thickened (heavy) cream


  • Heat your oven to 180C/160C fan forced/350F.
  • Grease a non-stick pudding bowl.
  • Place the sultanas and water in a large saucepan over a medium heat and bring to the boil, stirring often.
  • Add the bicarb of soda, stir and then remove from the heat. (The mixture will froth up.)
  • Cool, stirring often. Once cooled, stir in the vanilla essence.
  • Beat the butter and sugar in a large bowl until creamy, then beat in the eggs one at a time.
  • Fold in the flour, ginger and sultana mixture.
  • Spoon the batter into the prepared pan.
  • Bake for 40 minutes then cover with foil to prevent over browning.
  • Once covered with foil, bake for another 55-60 minutes (or 30-35 minutes if using a standard cake pan). The cake is cooked when a skewer inserted into the centre comes out clean.
  • Remove from the oven and leave in the pan to cool completely.
  • To make the toffee sauce, combine the butter, sugar and cream in a small pan over a medium heat and stir until the sugar dissolves. Then bring to the boil, reduce the heat and simmer for a few minutes or until thickened slightly.
  • Serve slices of the cake with the toffee sauce and some extra cream or custard if you like.
  • Enjoy!


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2 Responses to Sultana Cake with Sticky Toffee Sauce

  1. Great! Nice to see a little frugality at Christmas! Unfortunately my family insist on a Christmas pudding – but I think this is actually more appealing!

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