Sticky Toffee Pudding (Print Version)
A decadent date pudding cake drenched in warm toffee sauce, served hot with vanilla ice cream for the ultimate comfort dessert.
# Ingredients:
01 -
6 tablespoons unsalted butter, plus more for pan.
02 -
2 large eggs.
03 -
8 ounces dried pitted dates.
04 -
1 teaspoon baking soda.
05 -
1 cup boiling water.
06 -
1 1/2 cups all-purpose flour.
07 -
1 1/2 teaspoons baking powder.
08 -
1/2 teaspoon kosher salt.
09 -
1/2 teaspoon ground cinnamon.
10 -
1/4 teaspoon ground cloves.
11 -
1/8 teaspoon ground nutmeg.
12 -
3/4 cup dark brown sugar.
13 -
1 1/2 teaspoons vanilla extract.
14 -
8 tablespoons butter (for sauce).
15 -
1 1/4 cups dark brown sugar (for sauce).
16 -
1 cup heavy cream.
17 -
2 teaspoons vanilla extract (for sauce).
18 -
1/2 teaspoon kosher salt (for sauce).
# Instructions:
01 -
Let butter and eggs come to room temperature. Heat oven to 350°F. Butter 9x9-inch baking dish.
02 -
Pour boiling water over dates and baking soda. Let soften 10 minutes. Puree in food processor.
03 -
Whisk flour, baking powder, salt, and spices together.
04 -
Beat butter and sugar. Add eggs one at a time. Mix in date puree and vanilla. Fold in flour mixture.
05 -
Pour into pan, bake 30-35 minutes until done. Poke holes all over cake.
06 -
Melt butter, add sugar, cream, vanilla and salt. Cook until smooth. Pour 1 cup over cake, bake 5 more minutes.
# Notes:
01 -
Store cake and sauce separately.
02 -
Keeps in fridge up to 4 days.