Description
Ending the year on a sweet note with this lovely sticky toffee pudding that serves 8-10 people. It’s so good for a small gathering and can be done within one hour. You can also keep it in the pan (after pouring the sauce) and reheat it in the oven right before serving. Recipe adapted from Recipe Tin Eats.
Sticky Toffee Pudding
Ingredients
Cake:
- 280 g pitted soft dates (i used medjool)
- 250 ml (1 cup) water
- 1 tbsp baking soda
- 80 g (0.33 cup) butter, room temp
- 60 g (0.25 cup) brown sugar (can sub with date sugar or coconut sugar)
- 2 eggs, room temp
- 185 g (1.5 cups) flour
- 1.5 tbsp baking powder
- 0.5 tbsp vanilla extract
- 0.25 tbsp salt
Sauce:
- 150 g (0.75 cup) brown sugar
- 280 ml cream
- 50 g (3 tbsp + 1 tsp) butter
- 0.5 tbsp vanilla extract
- 0.25 tbsp salt
Instructions
- To make the cake: Place the pitted dates in a little bowl and sprinkle with baking soda. Then add 1 cup of hot water and let them sit for 15 minutes. Then mash with a fork until the consistency becomes like a pudding. Set aside.
- Using a mixer, beat the butter and then add the sugar. When they have mixed well, add the eggs, one by one and keep mixing. Add the vanilla extract. Add in the date mixture. Beat the mixture briefly after each addition. Finally, add in the dry ingredients (flour, baking powder, salt) and mix until incorporated.
- Bake in a lined 20 cm square pan in a preheated oven at 180 degrees C for about 30 minutes or until a skewer comes out with little crumbs.
- While it is baking, make the sauce. In a pan on medium high heat: add the butter, sugar, cream, and salt. Bring the mix to a boil and simmer for 5 minutes. Set aside to cool.
- As soon as the cake comes out of the oven, poke holes in it (the more holes the better!) and pour the sauce while they are both still warm. This is why they call it a “pudding” because of all the moisture that is created when pouring the warm sauce over the hot cake. Cut up and serve with vanilla ice cream and more of the amazing sauce.
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