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
- 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
- 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
- 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.
- For the cake, in a medium bowl, combine the dates, boiling water, baking soda and vanilla extract .
- 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.
- 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.
- 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.
- 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 .
- 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.
- 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.
- If the cake was baked in ramekins, arrange on individual plates.
- 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.