This Sticky Toffee Pudding is truly delicious. It is creamy, ‘caramellie’ and comforting, all at the same time. A wonderful cool weather, fall dessert.

  • Course Dessert, Pudding
  • Cuisine British
  • Keyword Baked, cold weather, Comfort food, Dessert, Different, Fall-Winter, oven baked, Sunday Dinner, Sunday Tea
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  • Course Dessert, Pudding
  • Cuisine British
  • Keyword Baked, cold weather, Comfort food, Dessert, Different, Fall-Winter, oven baked, Sunday Dinner, Sunday Tea
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8 people 25 minutes
Cook Time Passive Time
60 minutes
Servings Prep Time
8 people 25 minutes
Cook Time Passive Time
60 minutes
Ingredients
Cake
  • 6 tbsp unsalted butter room temperature
  • 1 1/2 cup all-purpose flour
  • 8 oz dates Medjool is best, pitted and coarsely chopped
  • 1 cup scalding hot coffee
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • pinch of kosher salt
Sauce
  • 1 stick unsalted butter
  • 1 cup brown sugar
  • 3/4 cup heavy (whipping) cream
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
Cake
  1. Pre heat oven to 325°
  2. Butter and flour an 8"x 8" baking pan.
  3. Chop dates and place in a small bowl, pour scalding coffee over dates and let soak for about 15 minutes. Stir in baking soda.
  4. Whisk together flour, baking powder and salt.
  5. Beat butter and sugar with a mixer on medium high speed until the butter has become pale and fluffy, about 3 minutes.
  6. Reduce speed to medium and add in eggs, one at a time, until thoroughly combined.
  7. Reduce speed to low and add half the flour mixture, beating until well combined.
  8. Add date mixture and the rest of the flour mixture, beating until combined.
  9. Transfer the batter to a baking pan and bake until the cake is puffed and springs back in the center when gently pressed. About 25 minutes.
Sauce
  1. Meanwhile, combine butter and sugar in a medium sauce pan and bring to a boil over high heat.
  2. Reduce heat to medium (so sauce does not boil over) add cream, stirring frequently until the sauce thickens and darkens sightly, about 4 minutes.
Finishing
  1. Remove cake from oven and pierce holes in the cake at 1" intervals with a wooden skewer. Pour half of the sauce over the cake and let soak for about 20 minutes.
  2. Serve warm with remaining sauce and a scoop of soft vanilla ice cream.
Next day
  1. The cake can be stored at room temperature up to 1 day. Before serving, warm cake in a 300° oven for 10 minutes and the sauce in a medium pan over medium heat.

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