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Sticky Toffee Cake



Sticky Toffee Cake by Gill Jappy, North East of Scotland



St Mary Magdalenes


St Mary Magdalenes

Preparation Time

St Mary Magdalenes

Cooking Time

St Mary Magdalenes


  • 225g / 8oz Dried Dates
  • 300ml / 1/2 Pint Boiling Water
  • 1 tsp Bicarbonate of Soda
  • 175g / 6oz Soft Brown Sugar
  • 115g / 4 oz Butter or Margarine
  • 1 tsp Vanilla Extract
  • 2 Beaten Eggs
  • 175g / 6oz SR Flour
  • 6 Tblsp Double Creme
  • 80g / 3 oz Light Soft Brown Sugar
  • 25g / 1oz Butter
  • 25g / 1oz Sifted Icing Suger


Pre heat oven to gas mark 4, 180°c
Grease a baking Tray of cake tin.
Cut each of the dates into 3 pieces
Place in a small pan, add water and bring to the boil. Boil with lid off for around 10 minutes, until the dates have absorbed the water and become soft.
Remove from the heat, add the bicarbonate of soda dna allow to cool.

Creme together the butter, (or margarine), sugar and vanilla extract
Gradually beat in the eggs, fold in the dates and then the flour.

Place mixture into the baking tray
Level the surface and make a slight dip in the centre
Bake for around 35 minutes until risen
Cover the cake to prevent dates from burning and bake for another 10 minutes
Remove from Oven and leave in the dish/Tin for around 15 minutes
Trun out onto rack to cool

For the iceing
Gently heat the creme, butter and sugar in a small pan until the sugar dissolves
Bring back to the boil and boil uncovered for 4 minutes until golden
If the mixture is darkening too much, take it off the heat
Don´t stir
When the mixture is cool, beat in the icing sugar until smooth, add to cake with a wetted palette knife
Cut into size required
Put in microwave for 30secs and the top melts.

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