Sticky Toffee Pudding Recipe
I found out about this dessert recently when my sister’s boyfriend started talking about it one day. He had spent some time in England and this cake became his favorite while he was there. Intrigued, I started searching for recipes. I tried a few and this is the one that got his seal of approval and mine too!
It is an extremely moist cake with an addicting toffee sauce. The cake just soaks up the toffee deliciousness. Mmm. This is one of those desserts that I want to keep eating until I feel sick, then wait for things to settle a bit and go sneak a few more bites. 😉
I hear that Medjool dates are the best ones to use, but they can also be expensive. I’ve seen coupons for them every once in a while though. I found some dates at Costco for less than $3/lb. (I’ll have to make some Date Bars too!) Measure the dates, make sure there are no pits, and chop the dates up.
Then add them to a heat-proof bowl with the boiling water and baking soda. Stir to combine. This softens them right up. You want to them to soak for at least 10 minutes. So, mix up the dry ingredients and the wet ingredients while the dates sit.
When it is all mixed together, your cake batter will look something like the above picture. I tried making it in an 8×8 glass baking dish and an 8-inch round cake pan. I think it just depends on your serving preference. Just make sure the pans are greased sufficiently if you want to serve it on a platter because the cake is very moist and may be difficult to get out of the pan nicely. Next, I’m going to try baking it in individual baking dishes, like these ramekins.
While the cake is baking, melt the toffee sauce ingredients together. I like to add a pinch of salt.
This cake is excellent served warm and with lots of sauce! A perfect fall dessert…
Recipe slightly adapted from Joy of Baking.
Sticky Toffee Pudding Recipe
- 1 1/4 cups dates, pitted and finely chopped (about 7 ounces)
- 1/2 teaspoon baking soda
- 3/4 cup boiling water
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup light or dark brown sugar
- 6 tablespoons unsalted butter
- 3/4 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- pinch of salt
- Adjust oven rack to center position and heat the oven to 350. Spray or grease an 8-inch pan.
- In a heat-proof bowl, stir together the chopped dates, boiling water, and baking soda.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter until soft and creamy. Add the sugar and beat until light and fluffy. Add the vanilla and beat until incorporated. Add the eggs, one at a time, beating well after each addition. Then stir in the flour mixture until combined. Fold in the dates, along with the liquid. Pour the batter into the prepared pan.
- Bake for about 30 minutes, or until a toothpick inserted near the center comes out clean and center isn't too jiggly. Remove the cake from oven and place on cooling rack.
- For the sauce: Place all ingredients in a small saucepan over medium heat. Stir constantly until butter is melted and sugar is dissolved. Remove from heat.
- Let cake cool in pan for about 5 minutes. (If you will be serving the cake on a platter, carefully remove the cake from the pan to ensure that it will come out later, then return cake to pan.) Poke holes in the top of the cake with a toothpick. Pour about 1/2 cup of sauce evenly over the cake. Let it soak in for a few minutes. Then serve warm with remaining sauce.