Sticky Toffee Pudding Recipe
A Warm, House-Made Date Cake Drenched in a Rich Toffee Drizzle, Served with a Cloud of Freshly Whipped Cream.
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Ingredients
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Cake
Toffee Sauce
Whipped Cream
Method
Cake
- 1
Prepare the Dates
In a small saucepan, combine the pitted dates and water. Bring to a boil, then remove from heat and stir in baking soda. Let it sit for about 10 minutes until the dates soften.
- 2
Make the Cake Batter
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Ingredients
Puree the softened date mixture using a blender or food processor until smooth. Gradually fold the date puree into the butter-sugar mixture. Sift together the flour and baking powder, and gently fold them into the batter until just combined.
- 4
Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and pour the batter into the pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.
Toffee Sauce
- 5
Prepare the Toffee Sauce
In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar until completely dissolved. Slowly add the heavy cream while continuously stirring until the sauce thickens and is smooth. Stir in the vanilla extract and remove from heat.
Whipped Cream
- 6
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to overwhip.