Description
Sticky Toffee Pudding is a warm and indulgent dessert made with chopped dates and covered in a rich toffee sauce.
Ingredients
Scale
- 1 ¼ cups Medjool dates, finely chopped
- 8 oz water, boiling
- ½ cup unsalted butter, room temperature
- 1 cup packed (6 ounces) golden brown sugar
- 4 large eggs, preferably organic
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- 2 Tbsp instant coffee granules
- 1 pinch salt
- ¼ cup unsalted butter (for sauce)
- 1 cup packed brown sugar (light or dark)
- 2 cups heavy whipping cream (preferably organic)
- 1 Tbsp Drambuie liqueur (optional – or good quality whisky)
- 1 pinch salt (for sauce)
Instructions
- Butter the pan (preferably not dark).
- Place chopped dates in a small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.
- Mix flour and baking powder and set aside.
- Preheat the oven to 350°F (175°C).
- Using an electric mixer, beat butter and sugar in a large bowl to blend.
- Scrape sides of the bowl often. Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
- Add half of the flour and baking powder and beat to blend.
- Next, add the remaining 2 eggs, one at a time, beating to blend after each addition. Continue scraping down sides of the bowl.
- Add the remaining flour and beat until blended.
- Combine instant coffee and baking soda in a small bowl.
- Pour the coffee and soda into the date mixture, stirring to dissolve the coffee granules. It will froth slightly.
- Add the date mixture to the batter in the bowl, and mix until evenly combined.
- Pour the batter into the prepared pan.
- Place on a rimmed baking sheet and bake until a tester inserted into the center comes out clean, about 50 minutes to 1 hour.
- Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary. Carefully remove the cake from the dish, then level and remove the top.
- Place the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.
- For the Sticky Toffee Sauce, bring cream, brown sugar, and butter to boil in a heavy medium saucepan over medium-high heat, stirring frequently.
- Reduce heat to medium-low and simmer sauce until reduced to 1 ¾ cups (12 oz), stirring occasionally, about 15 minutes. If adding the Drambuie, add it after taking the sauce off the heat.
- When the cake is cool and the caramel sauce is still warm, pour about half of the sauce over the cake. Let cool to room temperature, then refrigerate, without covering.
- After an hour or so, when the sauce has become firm, cover the dessert with cling film.
- When serving, cut a piece and heat in the microwave until the caramel melts; the dessert should be hot and steaming. Serve with the reserved, warm sticky toffee sauce and freshly whipped cream.
Notes
- For a more even texture throughout the cake, blend the date mixture with an immersion blender.
- Use a cake leveler for precise leveling of the cake.
- Serve with freshly whipped cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg