Sticky Toffee Pudding Cake
A warm, comforting dessert that combines sticky toffee sauce and moist cake for a crowd-pleasing treat, perfect for any occasion.
Ingredients
For the Cake
- 2 cups Chopped Medjool dates, pitted Make sure they’re pitted.
- 1 teaspoon Baking soda
- 2 cups Boiling water Used to soak dates.
- 1/2 cup Butter Softened.
- 1 cup Light brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour Can substitute with whole wheat.
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
For the Toffee Sauce
- 1/2 cup Butter
- 1 cup Heavy cream
- 1 cup Brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Pour boiling water over the chopped dates in a bowl and sprinkle with baking soda. Let it sit for a few minutes until soft.
- Mash the softened dates until smooth.
- In a separate bowl, blend the softened butter and light brown sugar until sandy-looking.
- Add the eggs and vanilla extract to the sugar mixture and mix well.
- Stir in the mashed dates.
- In another bowl, mix the all-purpose flour, baking powder, and salt. Gradually combine with the date mixture until just combined.
- Pour the batter into a lined baking dish.
Baking
- Bake for 35-40 minutes until the cake feels springy to touch.
Making the Sauce
- In a saucepan, combine butter, heavy cream, and brown sugar and simmer over medium heat until thickened, about 5 minutes.
Assembly
- Once the cake is out of the oven, poke holes in it and pour the warm toffee sauce over the top, allowing it to soak in.
Notes
To serve, drizzle more toffee sauce on top for extra gooeyness. Serve warm with vanilla ice cream for contrast. Optionally, add a sprinkle of sea salt or chopped pecans.