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Sticky Toffee Pudding Recipe

 

Sticky Toffee Pudding: Preheat oven to 350 degrees F (180 degrees C). Butter or spray, with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.

In a heatproof bowl place the finely chopped dates and baking soda. Pour the boiling water over the dates and stir to combine. Let sit at room temperature for about 10-15 minutes.

Meanwhile, in another bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy. Add the brown sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until incorporated. Add the eggs, one at a time, beating well after each addition. Then add the flour mixture and beat until combined. Fold in the dates, along with their liquid. Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack. Then with a wooden skewer or toothpick poke holes over the entire surface of the cake. Pour about 1/2 cup (120 ml) of the hot toffee sauce evenly over the top of the cake.

Toffee Sauce: While the cake is baking, place all the sauce ingredients in a small saucepan. Place over medium heat, and stirring constantly, heat until the butter melts and the sugar has dissolved. (Note: If you like lots of toffee sauce, you can double the recipe.)

Serve the cake warm from the oven with the remaining toffee sauce. If desired, sprinkle with chopped pecans or walnuts and serve with whipped cream or vanilla ice cream. Leftovers should be stored in the refrigerator and simply reheated.

Makes about 8 servings.

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Sticky Toffee Pudding

1 1/4 cups (130 grams) finely chopped, dried and pitted dates

1/4 teaspoon baking soda

3/4 cup (180 ml) boiling water

1 1/4 cups (165 grams) all purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

5 tablespoons (75 grams) unsalted butter, room temperature

1/2 cup (105 grams) firmly packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

Toffee Sauce:

1/2 cup (105 grams) firmly packed light or dark brown sugar

4 tablespoons (55 grams) unsalted butter

1/8 teaspoon salt

1/2 cup (120 ml) heavy whipping cream (cream with a 35-40% butterfat content)

1/4 teaspoon pure vanilla extract