Description
Indulge in the rich and comforting flavors of this classic sticky toffee pudding. A moist date cake topped with a luscious toffee sauce, this British dessert is a true crowd-pleaser.
Ingredients
Scale
Cake:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda (for soaking dates)
Toffee Sauce:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup brown sugar (for toffee sauce)
- 1 tablespoon dark molasses or black treacle (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F. Grease an 8-inch square baking dish.
- Soak dates: In a bowl, combine chopped dates and boiling water, stir in 1 teaspoon baking soda, and let soak for 15 minutes.
- Prepare cake batter: In another bowl, whisk together flour, baking powder, baking soda, and salt. Cream butter and brown sugar, beat in eggs and vanilla. Fold in the flour mixture and soaked dates. Pour into baking dish.
- Bake: Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Make toffee sauce: In a saucepan, combine heavy cream, butter, brown sugar, and molasses. Simmer until sauce thickens.
- Serve: Drizzle warm pudding with toffee sauce and enjoy!
Notes
- For extra richness, serve with vanilla ice cream or whipped cream.
- Dates should be finely chopped for best texture.
- The molasses adds depth but can be omitted.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/6 of pudding)
- Calories: 420
- Sugar: 38 grams
- Sodium: 180 milligrams
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 85 milligrams
