Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake is a heartwarming British dessert that combines a moist sponge cake with sweet pitted dates, all enveloped in a luscious toffee sauce. Perfect for cozy gatherings or indulgent evenings at home, this cake brings comfort and joy with every bite. Its buttery flavor and caramel richness make it an irresistible treat that will leave your guests asking for more.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup pitted dates (chopped)
- 1 cup boiling water
- 1/2 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- For the sauce: 1 cup heavy cream
- 1/2 cup additional brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- Soak chopped dates in boiling water for about 10 minutes.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour and baking powder; gradually fold into the butter mixture until just combined.
- Drain excess water from dates and gently fold them into the batter.
- Pour batter into the prepared dish and bake for 30-35 minutes or until golden brown. Let cool slightly.
- For the sauce, combine heavy cream, additional brown sugar, and vanilla extract in a saucepan over low heat until thickened.
- Serve warm cake drizzled with toffee sauce.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: - Substitute chopped figs or prunes for dates if desired. - Add a sprinkle of sea salt on the sauce for an extra flavor kick. - Serve with whipped cream or vanilla ice cream for added indulgence.