CategoryDesserts
Sticky Toffee Pudding is a classic British dessert made with a moist sponge cake infused with chopped dates, then drizzled with a luscious toffee sauce. This indulgent dessert is rich in flavor, soft in texture, and best served warm with vanilla ice cream or whipped cream.
For the Date Sponge Cake
1 cup (150g) pitted dates (chopped)
1 tsp baking soda
¾ cup (180ml) boiling water
½ cup (115g) unsalted butter (softened)
¾ cup (150g) brown sugar
2 large eggs
1 tsp vanilla extract
1 ¼ cups (160g) all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon (optional)
For the Toffee Sauce
½ cup (115g) unsalted butter
1 cup (200g) brown sugar
1 cup (240ml) heavy cream
1 tsp vanilla extract
¼ tsp salt
For Garnish
Vanilla ice cream or whipped cream
Crushed pecans or walnuts (optional)
Extra toffee sauce for serving
Prepare the Date Mixture
1
- Preheat the Oven:
- Set the oven to 350°F (175°C).
- Grease a 9-inch baking dish or individual ramekins.
- Soften the Dates:
- In a bowl, combine chopped dates and baking soda.
- Pour boiling water over them and let sit for 5 minutes to soften.
- Mash lightly with a fork.
Make the Cake Batter
2
- Cream Butter and Sugar:
- In a large bowl, beat butter and brown sugar until fluffy.
- Add Eggs and Vanilla:
- Beat in eggs one at a time.
- Stir in vanilla extract.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Combine Everything:
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in the softened date mixture.
Bake the Cake
3
- Pour the Batter:
- Transfer the batter into the greased baking dish or individual ramekins.
- Bake Until Set:
- Bake for 30-35 minutes (or 20-25 minutes for ramekins), until a toothpick inserted comes out clean.
- Cool Slightly:
- Let the cake cool for 5 minutes before serving.
Make the Toffee Sauce
4
- Melt the Butter:
- In a saucepan over medium heat, melt butter.
- Add Brown Sugar and Cream:
- Stir in brown sugar, heavy cream, and salt.
- Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
- Finish with Vanilla:
- Remove from heat and stir in vanilla extract.
Serve and Garnish
5
- Drizzle with Toffee Sauce:
- Pour warm toffee sauce over each serving.
- Add Ice Cream or Whipped Cream:
- Serve with vanilla ice cream or whipped cream.
- Sprinkle with Nuts (Optional):
- Garnish with crushed pecans or walnuts for extra crunch.
Pro Tips
6
- For a More Intense Flavor: Let the cake soak in the toffee sauce for 10 minutes before serving.
- Make It Ahead: The cake and sauce can be made a day in advance and reheated before serving.
- Substitutions: Swap dates for figs for a different twist.
Ingredients
For the Date Sponge Cake
1 cup (150g) pitted dates (chopped)
1 tsp baking soda
¾ cup (180ml) boiling water
½ cup (115g) unsalted butter (softened)
¾ cup (150g) brown sugar
2 large eggs
1 tsp vanilla extract
1 ¼ cups (160g) all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon (optional)
For the Toffee Sauce
½ cup (115g) unsalted butter
1 cup (200g) brown sugar
1 cup (240ml) heavy cream
1 tsp vanilla extract
¼ tsp salt
For Garnish
Vanilla ice cream or whipped cream
Crushed pecans or walnuts (optional)
Extra toffee sauce for serving
Directions
Prepare the Date Mixture
1
- Preheat the Oven:
- Set the oven to 350°F (175°C).
- Grease a 9-inch baking dish or individual ramekins.
- Soften the Dates:
- In a bowl, combine chopped dates and baking soda.
- Pour boiling water over them and let sit for 5 minutes to soften.
- Mash lightly with a fork.
Make the Cake Batter
2
- Cream Butter and Sugar:
- In a large bowl, beat butter and brown sugar until fluffy.
- Add Eggs and Vanilla:
- Beat in eggs one at a time.
- Stir in vanilla extract.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Combine Everything:
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in the softened date mixture.
Bake the Cake
3
- Pour the Batter:
- Transfer the batter into the greased baking dish or individual ramekins.
- Bake Until Set:
- Bake for 30-35 minutes (or 20-25 minutes for ramekins), until a toothpick inserted comes out clean.
- Cool Slightly:
- Let the cake cool for 5 minutes before serving.
Make the Toffee Sauce
4
- Melt the Butter:
- In a saucepan over medium heat, melt butter.
- Add Brown Sugar and Cream:
- Stir in brown sugar, heavy cream, and salt.
- Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
- Finish with Vanilla:
- Remove from heat and stir in vanilla extract.
Serve and Garnish
5
- Drizzle with Toffee Sauce:
- Pour warm toffee sauce over each serving.
- Add Ice Cream or Whipped Cream:
- Serve with vanilla ice cream or whipped cream.
- Sprinkle with Nuts (Optional):
- Garnish with crushed pecans or walnuts for extra crunch.
Pro Tips
6
- For a More Intense Flavor: Let the cake soak in the toffee sauce for 10 minutes before serving.
- Make It Ahead: The cake and sauce can be made a day in advance and reheated before serving.
- Substitutions: Swap dates for figs for a different twist.
Notes
Visited 1 times, 1 visit(s) today