Sticky Toffee Pudding (warm date cake)
User Reviews
5
Sticky Toffee Pudding (warm date cake)
Description
Sticky Toffee Pudding begins by soaking roughly chopped dates in boiling water mixed with baking soda to soften them and develop flavor. The cake batter is prepared by creaming butter, brown sugar, and molasses, then incorporating eggs, vanilla, flour, salt, and the cooled date mixture. The batter is poured into a greased baking dish and baked until the surface is set but the center retains a slight wobble.
The toffee sauce is made separately by melting butter and dark brown sugar together, then adding heavy cream and heating until it reaches a boil and slightly thickens. After baking, holes are poked throughout the warm pudding, and some of the sauce is poured over to soak into the cake, enhancing moistness and sweetness.
This dessert balances the rich, caramelized sweetness of the toffee sauce with the soft texture of the date cake. It is often served warm and can be complemented with whipped cream or additional cream as preferred.
Ingredients
For the pudding:
- 6 oz dates roughly chopped, pitted
- 1 cup water boiling
- 1 1/2 teaspoon baking soda
- dark brown sugar packed lightly, about 1 cup
- 1 tablespoon molasses
- 2 egg large
- 4 tablespoons unsalted butter softened, plus extra reserved for greasing the pan
- 1 cup all-purpose flour
- 1 teaspoons vanilla extract
- 1/4 teaspoon kosher salt coarse
For the sauce:
- 1 cup heavy cream (plus more for whipped cream)
- 6 tablespoons butter unsalted
- 1/2 cup dark brown sugar
- 1/4 teaspoon kosher salt
- cream whipped, to serve (optional)
Instructions
- Preheat the oven to 350F. Combine the boiling water, chopped dates, and baking soda in a measuring jug, stir, and leave to sit for about 20 minutes until lukewarm.
- Meanwhile, combine the butter, sugar and molasses in a food mixer using a paddle, then mix in the eggs, vanilla, salt, and flour until just combined. Stir in the cooled date mixture. Pour the batter into a greased baking dish - ours was 4"x6" and the pudding rose almost to the top; you could use a larger (8"x8") dish for less of a rise. Set oven timer for 30 minutes.
- To make the sauce, melt the butter and sugar together in a small saucepan and add the cream. Heat over a low to medium flame until the mixture reaches a boil. Simmer for up to a minute then turn off the heat. The sauce will thicken as it sits.
- The top of the pudding should be set but the center of the dish should still have a slight wobble to it. Using a toothpick or skewer, poke holes all over, down to the bottom of the pan, and pour in half of the toffee sauce. Let sit for 20 minutes, then broil if desired until the top is bubbly.
- Serve with the rest of the warmed sauce and whipped cream.
User Reviews
Overall Rating
5
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