Sticky Toffee Pudding with Toffee Sauce

Written by Published on in Cake, Dessert

Super easy to make and super delicious!!

Ingredients

  • PUDDING:
  • 2 c pitted dates
  • 2 2/3 c water
  • 1 1/2 tsp baking soda
  • ………………………………………………..
  • 3/4 stick of butter (6 tbsp), soft
  • 1/3 c packed dark brown sugar (demera)
  • 3 large eggs
  •  1 1/2 tsp vanilla
  • 1 3/4 c flour + 2 tsp baking powder + 1/2 tsp salt
  • TOFFEE SAUCE:
  • 2 c heavy cream
  • 2 sticks of butter (1 c)
  • 1 c packed dark brown sugar
  • 2 tbsp Golden Syrup
  • Ice Cream for serving. (optional)

Directions

  • PUDDING:
  • Cut the dates into small pieces.  Place in a medium size saucepan with the water.
  • Bring the date mixture to a boil.  Remove from heat and set aside to cool.  Date mixture MUST be cool so make this at least an hour ahead of time.
  • Prepare 8×8 or 9×9 cake pan with butter and flour to coat.
  • When date mixture is cool, heat the oven to 375 degrees (convection).
  • Beat butter and brown sugar together until fluffy…1-2 minutes.
  • Add eggs one at a time and beat well after each addition.
  • Add in the vanilla and blend.
  • Add in the flour mixture.  Batter will be very stiff at this point.
  • Puree the date mixture with immersion blender.  Stir in 1 1/2 tsp baking soda.
  • Add the date mixture to the batter and stir until just combined.
  • Pour batter into prepared pan.
  • Bake for 25-35 minutes or until toothpick in center comes out clean.
  • SAUCE:
  • Combine ingredients for sauce in a heavy medium saucepan.  Stir the mixture constantly so it doesn’t burn. Bring to a boil and continue boiling until sauce is reduced and lightly coats a wooden spoon…usually 5 minutes.  Remove from heat.
  • Warm the cake for about 20 minutes before serving with sauce and ice cream.

Thanks to my friend Jean Hamilton for the recipe.