Sticky Toffee Pudding Cake
This Sticky Toffee Pudding Cake is irresistibly moist and tender, topped with luscious warm toffee sauce for the ultimate comforting dessert experience.
Servings: 8 servings
Ingredients
For the Cake
- 200 g pitted dates chopped
- 300 ml boiling water
- 1 tsp baking soda
- 100 g unsalted butter softened
- 200 g brown sugar
- 2 large eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Toffee Sauce and Topping
- 200 ml toffee sauce
- chopped nuts for topping (optional)
Instructions
Soak the Dates
- Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda. Let it sit for at least 15 minutes to soften the dates thoroughly.
Cream Butter and Sugar
- In a separate large bowl, use a whisk or electric mixer to cream the softened butter and brown sugar until light and fluffy.
Add Eggs and Vanilla
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.
Combine Dry Ingredients
- Whisk together the all-purpose flour, baking powder, and salt in another bowl.
Fold in Dates and Flour
- Add the soaked date mixture (including any remaining liquid) to the creamed butter mixture and stir to combine. Then gently fold in the flour mixture just until no streaks remain.
Bake the Cake
- Pour the batter into your prepared baking pan and smooth the top. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Toffee Sauce
- While the cake bakes, warm the toffee sauce gently in a small saucepan over low heat, stirring occasionally.
Serve
- Once the cake is out of the oven, poke a few holes on the surface with a skewer and pour the warm toffee sauce over it to soak in. Sprinkle with chopped nuts if desired.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Wooden spoon or spatula
- Measuring cups and spoons
- 8-inch square or round baking pan
- Small saucepan
- Cooling rack
Notes
- Fully cream the butter and sugar to avoid a dense or heavy cake.
- Soak the dates for at least 15 minutes to ensure they are soft and blend well into the batter.
- Warm the toffee sauce gently and adjust thickness by adding a splash of cream or simmering longer.
- Test the cake with a toothpick to avoid undercooking; cover with foil if browning too much.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze the cake without sauce for up to 2 months.
