Description
Deliciously moist Sticky Toffee Pudding featuring a soft date-infused cake drenched in a rich homemade toffee sauce. This classic British dessert is perfect for gatherings, offering a warm, comforting treat with a luscious sauce that soaks into every bite.
Ingredients
Scale
For the Cake
- 1 cup (150g) pitted dates, finely chopped
- 1 cup (240ml) boiling water
- 1 teaspoon baking soda
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Toffee Sauce
- 1 cup (200g) brown sugar
- ½ cup (115g) unsalted butter
- ¾ cup (180ml) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Soften Dates: Place the chopped dates in a bowl and pour boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften the dates.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, ensuring the mixture is well aerated for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Combine Batter: Gently fold the dry ingredients into the wet mixture, alternating with spoonfuls of the softened date mixture. Take care not to overmix to maintain cake tenderness.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Grease a baking dish to prevent sticking.
- Bake the Cake: Pour the batter into the greased dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean, indicating the cake is cooked through.
- Make Toffee Sauce: While the cake bakes, melt butter in a saucepan over medium heat. Add brown sugar and heavy cream, stirring continuously until smooth. Let the sauce simmer for 3-5 minutes, then remove from heat and stir in vanilla extract.
- Prepare Cake for Sauce: Once baked, poke holes in the cake surface using a fork to allow the sauce to penetrate.
- Soak Cake in Sauce: Pour half of the warm toffee sauce over the cake, letting it soak for 5 minutes for maximum flavor infusion.
- Serve: Cut the pudding into slices and drizzle generously with the remaining toffee sauce just before serving.
Notes
- For extra richness, serve with a dollop of whipped cream or vanilla ice cream.
- Poking holes in the cake before adding sauce helps the pudding absorb more flavor and moisture.
- Ensure dates are finely chopped to distribute evenly throughout the batter.
- This pudding can be prepared ahead; reheat gently and add fresh sauce just before serving.
- Use unsalted butter to control the saltiness of the dish.
