This Sticky Toffee Pudding is truly delicious. It is creamy, ‘caramellie’ and comforting, all at the same time. A wonderful cool weather, fall dessert.
- 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
- 1 stick unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy (whipping) cream
- Gather all ingredients before starting the recipe.
- Pre heat oven to 325°F
- Butter and flour an 8"x 8" baking pan.
- Chop dates and place in a small bowl, pour scalding coffee over dates and let soak for about 15 minutes. Stir in baking soda.
- Whisk together flour, baking powder and salt.
- Beat butter and sugar with a mixer on medium high speed until the butter has become pale and fluffy, about 3 minutes.
- Reduce speed to medium and add in eggs, one at a time, until thoroughly combined.
- Reduce speed to low and add half the flour mixture, beating until well combined.
- Add date mixture and the rest of the flour mixture, beating until combined.
- Transfer the batter to a baking pan and bake until the cake is puffed and rises back in the center when gently pressed. About 25 minutes.
- Meanwhile, combine butter and sugar in a medium sauce pan and bring to a boil over high heat.
- Reduce heat to medium (so sauce does not boil over) add cream, stirring frequently until the sauce thickens and darkens sightly, about 4 minutes.
- 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.
- Serve warm with remaining sauce and a scoop of soft vanilla ice cream.
- The cake can be stored at room temperature up to 1 day. Before serving, warm cake in a 300°F oven for 10 minutes and the sauce in a medium pan over medium heat.