Sticky Toffee Pudding
Sticky, gooey, sweet and warm. Sticky toffee pudding is more of a cake than a pudding, by American standards, but our friends across the pond call most desserts pudding, so there you have it. Some of the sweetness of this dish comes from the dates rather than processed sugar, so it’s sorta kinda healthy? Ok, no it’s not, but just make it infrequently, for special occasions and you’ll be just fine…
The first part of the recipe is for the cake, and the second part is the toffee sauce. The sauce gets poured over the cake when it comes out of the oven, and there’s extra sauce to serve on top. You can also serve with whipped cream (don’t use much sugar – the pudding is sweet enough!) or ice cream.
For the Cake
1 C Dates, finely chopped
¼ teasp Baking Soda
¾ C Boiling Water
1¼ C Flour
¾ teasp Baking Powder
¼ teasp Salt
5 Tbsp Butter, at room temperature
½ C Brown Sugar, packed
2 Large Eggs
1 teasp Vanilla
For the Toffee Sauce
1 C Brown Sugar, packed
1 stick (4oz) Butter
¼ teasp Salt
1 C Heavy Whipping Cream
½ teasp Vanilla
Preheat oven to 350°F.
Butter an 8-inch square baking pan.
In a heatproof bowl, place the finely chopped dates and baking soda.
Pour the boiling water over the dates and stir to combine. Let sit at room temperature for about 10-15 minutes.
Meanwhile, in another bowl whisk together the flour, baking powder, and salt.
Using a stand mixer with the paddle attachment, beat the butter until soft and creamy.
Add the brown sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Add the vanilla and beat until incorporated.
Add the eggs, one at a time, beating well after each addition.
Add the flour mixture and beat until combined.
Stir in the dates, along with their liquid.
Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula.
Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack leaving it in the dish. Using a wooden skewer or toothpick poke holes over the entire surface of the cake.
Pour about ½ cup of the hot toffee sauce evenly over the top of the cake.
Serve warm with the extra toffee sauce, whipped cream and/or ice cream.
Leftovers (what leftovers?) can be stored in the refrigerator and warmed up before eating.
While the cake is baking, place all the sauce ingredients in a small saucepan.
Place over medium heat and, stirring constantly, heat until the butter melts and the sugar has dissolved.