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Ingredients
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Cake Ingredients
Sauce Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
- 2
Make Batter
In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of brown sugar, and 1 tablespoon of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Ingredients
Mix the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with the mashed dates, until just combined.
- 4
Bake Cake
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack.
Sauce Preparation
- 5
Make Toffee Sauce
In a saucepan over medium heat, combine 1 cup of unsalted butter and 1 cup of brown sugar. Stir until the mixture is smooth and bubbly. Slowly add 1 cup of heavy cream while stirring continuously. Bring to a gentle boil and then reduce heat to low, simmering for 5 minutes.
- 6
Combine Cake and Sauce
Once the cake has cooled slightly, poke holes all over the top with a skewer. Pour half of the warm toffee sauce over the cake, allowing it to soak in. Reserve the remaining sauce for serving.
Serving
- 7
Serve with Ice Cream
Cut the sticky toffee pudding cake into slices and serve warm, drizzled with the reserved toffee sauce. Top each slice with a scoop of vanilla ice cream.