Description
Sticky Toffee Pudding is a rich and cozy cake laced with date puree and soaked in a sticky toffee sauce.
Ingredients
Scale
- 1 cup boiling water (240mL)
- 8 ounces pitted medjool dates (225g, about 13 dates)
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter (84g, softened)
- 1 cup dark brown sugar (200g, packed)
- 1 tablespoon vanilla bean paste (or extract)
- ½ teaspoon salt
- 2 large eggs
- 1½ cups all-purpose flour (195g)
- 2 tablespoons malted milk powder (20g)
- 2 teaspoons baking powder (7g)
- ¼ cup heavy cream (optional)
- 8 tablespoons salted butter (112g)
- 1 cup dark brown sugar (200g, packed)
- ⅔ cup heavy cream (158mL)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- Boil a bit more than 1 cup of water. Add 8 ounces pitted medjool dates to a medium bowl, then pour 1 cup boiling water over the dates and let sit for 20 minutes to soften.
- Transfer the dates and the water to a blender or food processor and blend until a smooth paste forms. Add 1 teaspoon baking soda and puree one more time.
- In a stand mixer fitted with a paddle attachment, cream together 6 tablespoons unsalted butter, 1 cup dark brown sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon salt for 2 minutes.
- Beat in the 2 large eggs one at a time, beating between and scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the 1½ cups all-purpose flour, 2 tablespoons malted milk powder, and 2 teaspoons baking powder.
- Add half of the flour mixture to the butter mixture and mix until combined.
- Add the ¼ cup heavy cream and mix thoroughly. Add the remaining dry ingredients and beat until combined.
- Add the date puree to the mixing bowl and beat thoroughly.
- For the pan option, line a 9×9-inch metal baking pan with parchment paper and pour the batter into the pan. Bake for 37 to 40 minutes.
- For the ramekin option, spray 8 5-ounce ramekins with cooking spray and fill ¾ full with batter. Bake for 15 to 20 minutes.
- While the cake(s) are baking, make the sauce by combining 8 tablespoons salted butter, 1 cup dark brown sugar, ⅔ cup heavy cream, and ¼ teaspoon salt in a medium saucepan over medium-high heat.
- Once the mixture comes to a boil, reduce heat to medium-low and whisk frequently for about 6 to 8 minutes until a thick toffee sauce starts to form.
- Allow the sauce to cool while the cake(s) finish baking, then whisk in 2 teaspoons vanilla extract.
- For the pan, allow the cake to cool for about 30 minutes, then lift it out of the pan with the parchment and slice a thin layer off the top.
- Brush the top of the cake with warm syrup and allow it to soak for at least 3 minutes.
- Preheat the oven to 300°F. Place the baking pan back in the oven and reheat for 5 to 7 minutes. Serve covered in sauce.
- For the ramekins, slice the domed tops off the cakes. Spoon 2 tablespoons of the sauce over the cut sides of the cake. Allow them to soak for at least 30 minutes.
- Preheat the oven to 300°F. Place the baking sheet back in the oven and reheat for 5 to 7 minutes. Invert onto a serving plate and serve with ice cream and more toffee sauce.
Notes
- Can be made up to 4 days ahead of time.
- Great served with whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 676
- Sugar: 58 g
- Sodium: 400 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 97 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 132 mg
Keywords: Sticky Toffee Pudding, Dessert, Cake, British Dessert