Serves 8
190 min
Sticky Toffee Pudding
Recipe GLPR2308d53b8f53a7
A rich and indulgent British-style sponge cake soaked with warm toffee sauce. Moist dates are blended into a tender crumb and topped with a luxurious butter, brown sugar, and cream sauce that becomes slightly caramelized under the broiler. Serve warm with extra sauce and whipped cream.
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Ingredients
1 cup pitted and chopped dates
1 teaspoon baking soda
1¼ cups boiling water
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup unsalted butter
1¼ cups firmly packed light brown sugar
1 cup whipping cream
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let the mixture sit for about 30 minutes, until the dates have softened completely and the liquid has cooled to lukewarm.
In a small bowl, sift or whisk together the flour and baking powder. Set aside.
In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium speed for about 1 minute until smooth and light in color. Gradually add the granulated sugar one tablespoon at a time (or in a slow steady stream), beating for 4 to 6 minutes until the mixture is pale yellow, fluffy, and fully combined. Stop occasionally to scrape down the bowl and paddle.
Crack the egg into a small bowl and whisk thoroughly with a fork. With the mixer on low speed, add the beaten egg to the butter mixture to avoid splattering. Once partially mixed, increase the speed to medium and beat for about 1 minute until the egg is fully incorporated.
Add the vanilla extract and beat until combined.
Add the flour mixture to the bowl and stir until just mixed.
Add the cooled date mixture (including any remaining liquid) and stir until fully combined.
Pour the batter into the prepared pan and smooth the surface with the back of a large spoon.
Bake for 35 to 40 minutes, until a toothpick or cake tester inserted in the center comes out clean.
While the cake is baking, prepare the toffee sauce. In a medium heavy saucepan over low heat, combine the ½ cup butter, brown sugar, and whipping cream. Stir constantly until the mixture reaches a gentle boil, then continue boiling gently for 3 minutes, stirring constantly with a wooden spoon to prevent burning. Remove from heat and set aside to cool slightly.
When the cake is done baking, remove it from the oven. While the cake is still hot, use the handle of a wooden spoon to poke several holes across the top of the cake.
Spoon about half of the warm toffee sauce over the top of the hot cake, allowing it to soak into the holes and through the cake.
Preheat your oven broiler to high.
Place the cake under the broiler for about 30 seconds, just until the surface begins to bubble slightly. Remove immediately to prevent burning.
Let the cake cool for a few minutes, then turn out onto a serving plate or serve directly from the pan. Cut into wedges and place in dessert bowls. Spoon the remaining warm toffee sauce over each serving. Top with a dollop of whipped cream if desired, and serve warm or at room temperature.
