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    Spanish
    00:25:00
    00:35:00
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    Sticky Raisin Cake with Pedro Ximenez Toffee Sauce

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    Prep Time
    25 mins
    Cook Time
    35 mins
    Total Time
    1h

    This Spanish cake recipe is a variation from a classic sticky toffee pudding using moscatel raisins soaked in coffee and baked into a gooey sponge that is served with a rich toffee sauce made from sweet Pedro Ximenez sherry. It is an indulgent Spanish pudding that will see your dinner table with empty plates at the end of the meal.

    Total Time 1h
    Serves 6 people
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      Chef's Profile

      Javier De La Hormaza

      Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

      Twitter: @bascofinefoods
      Instagram: @mrbasco

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