Sticky Toffee Pudding
Sticky Toffee Pudding is a traditional British dessert consisting of a sponge cake covered in toffee sauce.
Servings: 6
Calories: 767kcal
Ingredients
For the Cake
- 8 oz dates pitted and finely chopped
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup boiling water
- 1 stick unsalted butter at room temperature
- ¾ cup sugar
- 2 large eggs
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
For the Sauce
- 1 stick unsalted butter
- ¾ cup brown sugar
- ½ cup heavy whipping cream
- ½ teaspoon salt
Instructions
For the Cake
- Preheat the oven to 350 degrees.
- Combine dates, baking soda and vanilla in a bowl. Pour boiling water on top and let sit for 15 minutes.
- In the bowl of a mixer, beat butter and sugar together until light and fluffy, about 5 minutes. Add in the eggs, one at a time.
- In another bowl, whisk together the flour, baking powder and salt. Slowly pour the flour mixture into the stand mixer until combined.
- Without draining, pour the rehydrated date mixture into the mixer and mix until just combined.
- Fill ramekins ⅔ full or spread mixture evenly into the prepared 8x8 pan. Bake ramekins for 18-20 minutes, 8x8 baking dish for 20-22 minutes.
- Remove from the oven and let cool while the sauce is being prepared.
For the Sauce
- Combine the butter, sugar, cream and salt together in a medium saucepan over low heat. Stir until the sugar has dissolved, about 7 minutes.
- Ramekin baked cakes can be turned out onto small plates. Pour sauce on top and serve immediately.
Notes
Cake can be served hot or at room temperature, but sauce should always be served warm.
Nutrition
Serving: 1svg | Calories: 767kcal | Carbohydrates: 101g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 170mg | Sodium: 504mg | Potassium: 350mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1323IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg