Sticky Toffee Pudding Cake Recipe
Golden toffee sauce over lightly-spiced sponge cake. Served with ice cream, whipped cream, and drizzles of vanilla ‘n’ caramel.
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Ingredients
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Cake
Toffee Sauce
Serving Suggestions
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
Cream Butter and Sugar
In a separate bowl, cream together the butter and brown sugar until light and fluffy.
Add Eggs
Beat in the eggs one at a time until well combined.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, alternating with boiling water. Mix until just combined.
Fold in Dates
Gently fold in the chopped dates.
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cool the Cake
Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack.
Toffee Sauce Preparation
Prepare the Sauce
In a saucepan, combine brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly until the mixture is smooth and begins to boil.
Add Vanilla
Remove from heat and stir in vanilla extract. Set aside.
Serving
Assemble the Dessert
Slice the warm cake and place on a plate. Drizzle generously with toffee sauce.
Add Ice Cream and Cream
Serve with a scoop of vanilla ice cream and a dollop of whipped cream. Drizzle with additional caramel sauce if desired.