Description
This classic Sticky Toffee Pudding recipe features a moist date-infused cake drenched in a rich, buttery toffee sauce. Perfectly caramelized under the broiler for a sticky, bubbly top, this dessert is indulgent and comforting, ideal for gatherings or a cozy night in.
Ingredients
For the Cake:
- 8 ounces pitted dates, rough chopped
- 1 cup boiling water
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, softened
- ½ cup Demerara sugar
- ½ cup dark brown sugar, packed
- 3 large eggs, room temperature
For the Sauce:
- ½ cup unsalted butter
- 2 ¼ cups heavy cream
- 3 cups dark brown sugar, packed
- ½ teaspoon fine sea salt
- 1 tablespoon vanilla extract
To Serve (Optional):
- Whipped cream
Instructions
- Preheat and prepare: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with cooking spray and set aside.
- Soak the dates: Place the chopped dates in boiling water and remove from heat. Stir and let soak for 15 minutes to soften.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: Using an electric hand mixer in a large bowl, cream the softened butter, Demerara sugar, and dark brown sugar for about 3 minutes until light and fluffy.
- Add eggs: Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next.
- Combine batter: Add the dry ingredients to the wet mixture and stir until just combined, scraping down the sides as needed.
- Puree dates: Once the dates have soaked, blend them with an immersion blender until smooth. Incorporate the date puree fully into the cake batter.
- Bake the cake: Pour the batter into the prepared baking dish and smooth the surface. Bake for 25-30 minutes until dark golden brown and a toothpick inserted in the center comes out clean.
- Make the sauce: While baking, melt butter in a medium saucepan over medium-low heat. Add heavy cream, brown sugar, and salt. Whisk to combine and bring to a simmer, then stir continuously for 2 minutes. Remove from heat and stir in vanilla extract. Set aside.
- Soak cake with sauce: When the cake is done, use a fork to poke holes all over it. Pour half the toffee sauce evenly over the cake and let it absorb for 15 minutes.
- Caramelize the top: Set the oven broiler to high and position a rack in the second slot from the top. Broil the cake for 1-2 minutes, watching closely, until the sauce is sticky and bubbly but not burnt.
- Serve: Serve warm with remaining sauce drizzled over each slice and optional whipped cream. The cake can be served immediately, or cooled completely for a denser texture.
Notes
- Make sure to watch the cake closely under the broiler to prevent burning; the goal is to caramelize the sauce without browning the cake.
- Using an immersion blender to puree the dates ensures a smooth texture in the cake.
- Demerara sugar adds a subtle molasses flavor and texture; if unavailable, you can substitute with light brown sugar.
- This pudding is best served warm but can be stored covered in the refrigerator for up to 3 days.
- Reheat gently before serving to restore the sauce’s softness.
- Whipped cream is optional but adds a lovely light contrast to the rich pudding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
