Sticky Toffee Pudding Cake

This British classic dessert is unbelievably delicious. It’s one of those perfect desserts – so easy to make, with lots of make-ahead steps, and is completely impressive in presentation and taste. As appropriate as this dessert is for an elegant holiday table, I have to confess, we’ve taken to making it for our Sunday dessert more often than not.

INGREDIENTS of Sticky Toffee Pudding Cake

CAKE:

  •  6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
  •  3/4 cup boiling water
  •  3/4 teaspoon baking soda
  •  1/2 teaspoon vanilla extract
  •  3/4 cup (5.5 ounces) granulated sugar
  •  6 tablespoons (3 ounces) butter, softened
  •  2 large eggs
  •  1 1/4 cup (6.25 ounces) all-purpose flour
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt

SAUCE:

  •  3/4 cup (5.75 ounces) packed light or dark brown sugar
  •  1 stick (4 ounces, 8 tablespoons) butter
  •  1/2 cup heavy whipping cream
  •  Pinch of coarse, kosher salt
  •  1/4 to 1/2 cup chopped pecans (optional)
  •  Additional heavy whipping cream for drizzling (optional)

Also Read: Barbecue Chicken Pan Pizza

INSTRUCTIONS of Sticky Toffee Pudding Cake

  1. Preheat oven to 350 degrees F. Lightly grease 6 to 8 ramekins with butter or cooking spray or lightly grease an 8 x 8 or 9 x 9 inch pan.
  2. For the cake, in a medium bowl, combine the dates, boiling water, baking soda and vanilla extract .
  3. Let the mixture sit for 15 minutes. In another medium bowl, cream the granulated sugar and butter with an electric mixer until smooth and fluffy, 2 to 3 minutes.
  4. Add the eggs and mix. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients and mix until just combined.
  5. Stir in the date mixture until combined; do not mix too much. Fill the ramekins evenly with the dough, about 2/3 full, or spread the dough evenly in the prepared pan.
  6. Cook the ramekins for 18 to 22 minutes until a toothpick inserted in the center comes out clean and the top comes back to the touch .
  7. Do not overcook or the cake may be dry. Let the cakes cool completely in the pan – although the cake can also be served slightly hot.
  8. For the sauce, combine the sugar, butter, cream and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
  9. If the cake was baked in ramekins, arrange on individual plates.
  10. Pour hot sauce over individual portions and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.

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