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BAKE TEMP : 170°C – 180°C
MIXING TIME : 5 MINS
BAKE TIME : 30-35 MINS
PREP TIME : 60 MINS
For Spicy Plum Cake Sponge
For Toffee Sauce
Cake Batter Mixing: In a planetary mixer fitted with a paddle attachment, combine SwissBake® Spicy Plum Cake Mix and room-temperature water. Mix at a slow speed for 1 minute until the dry ingredients are fully hydrated and no lumps remain. Increase to medium speed and mix for 3 minutes until the batter becomes smooth and uniform. Reduce at slow speed, gradually add in the neutral vegetable oil and mix for 1 minute until the oil is fully incorporated and the batter becomes glossy.
Panning & Baking: Pour the prepared batter into greased, parchment-lined cake pans or individual pudding moulds, filling each mould approximately three-fourths full. Bake in a preheated convection oven or deck oven at 170°C to 180°C for 30–35 minutes for large pans, or 20–25 minutes for individual moulds. Bake until a skewer inserted into the centre comes out clean.
Toffee Sauce Preparation: In a heavy-bottomed saucepan over medium heat, combine unsalted butter, soft brown sugar & heavy cream. Stir continuously until the butter melts and the sugar fully dissolves. Bring the mixture to a gentle simmer and cook for 3 minutes until the sauce turns golden, glossy and slightly thickened. Remove from heat and stir in the fine sea salt.
Soaking & Finishing: While the baked cake is still hot from the oven, use a skewer to poke holes evenly across the top surface. Slowly pour half of the warm toffee sauce over the hot cake, allowing it to soak deeply into the crumb. Let the cake rest for 15 minutes so it can fully absorb the sauce before unmoulding.
Service: Serve the pudding cake warm with the remaining warm toffee sauce poured over the top. For service after refrigeration, reheat gently in a microwave or oven before serving to restore the soft sticky crumb and warm sauce texture.
