Sticky Toffee Pudding Heaven (Printable Version)
Decadent Sticky Toffee Pudding with dates and caramel sauce.
# What You'll Need:
→ Cake
01 -
1 ¼ cups Medjool dates, finely chopped
02 -
8 oz boiling water
03 -
½ cup unsalted butter, room temperature
04 -
1 cup (6 oz) packed golden brown sugar
05 -
4 large eggs, preferably organic
06 -
1 ¾ cups all-purpose flour
07 -
½ tsp baking powder
08 -
1 tsp baking soda
09 -
2 Tbsp instant coffee granules
10 -
1 pinch salt
→ Sticky Toffee Sauce
11 -
¼ cup unsalted butter
12 -
1 cup packed brown sugar (light or dark)
13 -
2 cups heavy whipping cream, preferably organic
14 -
1 Tbsp Drambuie liqueur (optional, or substitute good quality whisky)
15 -
1 pinch salt
# Steps to Follow:
01 -
Do not preheat the oven yet. Butter a 9"x9" baking pan, avoiding a dark pan.
02 -
Place chopped dates in a small bowl, then pour boiling water over them. Let cool for about 1 hour.
03 -
Mix flour and baking powder in a bowl and set aside.
04 -
Now preheat the oven to 350°F (175°C).
05 -
Using an electric mixer, beat butter and sugar in a large bowl until blended. Scrape down the sides of the bowl often.
06 -
Add 2 eggs one at a time, beating well after each. Add half of the flour mixture and blend. Add the remaining 2 eggs one at a time, then add the remaining flour and blend. Scrape the sides of the bowl regularly.
07 -
In a small bowl, combine instant coffee granules and baking soda. Pour into the cooled date mixture and stir to dissolve the granules. Optionally, blend with an immersion blender for a smoother texture.
08 -
Add the date mixture to the batter and mix until evenly combined. Pour the batter into the prepared pan.
09 -
Place the pan on a rimmed baking sheet. Bake for 50–60 minutes or until a tester inserted in the center comes out clean. Let the cake cool in the pan. If necessary, level the cooled cake, then poke holes all over the surface using a skewer or toothpick.
10 -
In a medium saucepan, bring cream, brown sugar, and butter to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer until the sauce reduces to about 1 ¾ cups (around 15 minutes). If using Drambuie, add off the heat.
11 -
Pour half the warm sauce over the cooled cake. Let it cool to room temperature, then refrigerate uncovered. Once the sauce firms up, cover the cake with cling film.
12 -
Slice a piece of the cake and heat in the microwave until the caramel melts. Serve with reserved warm sticky toffee sauce and freshly whipped cream.
# Additional Notes:
01 -
This dessert freezes perfectly and can be thawed and reheated easily. Try blending the dates for a smoother cake texture or leaving them slightly chunky for more bite.