Description
Indulge in this classic Sticky Toffee Pudding, a moist cake made with dates and drizzled with warm toffee sauce, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup fresh dates, chopped
- 1.5 cups all-purpose flour (or gluten-free baking mix)
- 1 cup dark brown sugar
- 1 cup butter, softened
- 2 large eggs, room temperature
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup heavy cream (or half-and-half)
- 1 cup dark brown sugar (for the sauce)
- 1 teaspoon vanilla extract
Instructions
- Prep the dates by chopping them finely and soaking in hot water for 10-15 minutes. Drain and set aside.
- Make the batter by creaming together the butter and dark brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine the flour, baking powder, and salt in a separate bowl, then fold into the wet ingredients.
- Mix in the soaked dates until evenly distributed.
- Bake in a greased cake pan at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
- Prepare the toffee sauce in a small saucepan by combining heavy cream and dark brown sugar, stirring until dissolved and simmering.
- Serve the pudding warm with generous drizzles of toffee sauce.
Notes
Make the pudding a day ahead and reheat before serving for the best flavor. Consider adding nuts for a crunch or infusing the sauce with espresso.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg