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The Best Sticky Toffee Pudding

Sticky Toffee Pudding is classic for a reason. This easy Sticky Toffee Pudding is a soft and gooey cake covered with a buttery warm toffee sauce and a scoop of vanilla ice cream. This luscious dessert is full of delicious rich toffee flavors. With its incredibly soft and delicious cake sweetened by dark brown sugar and dates.
5 fra 2 stemmer
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 488 kcal

Equipment

Ingredients
 
 

CAKE

  • 200 g soft pitted dates
  • 1 teaspoon baking soda
  • 200 ml boiled water
  • 100 g butter room temperature
  • 75 g dark brown sugar
  • 2 tablespoon molasses or black treacle or dark brown syrup
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 175 g all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt

TOFFEE SAUCE

  • 150 g granulated sugar
  • 2 tablespoon water
  • 2 tablespoon molasses or black treacle or dark brown syrup
  • 100 g unsalted butter cut into cubes
  • 150 ml heavy cream
  • Pinch of salt
  • Vanilla ice cream to serve

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    CAKE

    • Preheat the oven at 180ºC conventional oven and prepare a 20x20 cm square baking pan with parchment paper.
    • Add pitted dates to a food processor and give them a quick blend so they are chopped into small pieces. Keep the chopped dates in the food processor and add baking soda to the dates and pour over the boilling water. Let them soak in the boiled water while preparing the rest of the cake.
      200 g soft pitted dates, 1 teaspoon baking soda, 200 ml boiled water
    • In a large bowl using an electric hand mixer or in the bowl of a stand mixer using the paddle attachment, add the butter, dark brown sugar and molasses and mix it on high speed for 3 minutes.
      100 g butter, 75 g dark brown sugar, 2 tablespoon molasses or black treacle
    • Add the eggs and vanilla extract and mix it together on low speed for about 1 minute. It will look lumpy and won’t collect but that's okay.
      2 large eggs, 1 teaspoon vanilla extract
    • Stir together the all-purpose flour, baking powder and salt and pour it into the dough continuing on low speed, mixing until just combined.
      175 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
    • Go back to the soaked dates and give it another blend until the dates and water has created a smoother date puree, about 30 seconds.
    • Add the date paste to the dough and mix it together until combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
    • Pour the cake into the prepared pan and bake for 30-35 minutes or until a cake tester comes out clean. While the cake bakes, make the toffee sauce.

    TOFFEE SAUCE

    • Add the granulated sugar and water to a large saucepan or frying pan. Gently mix the sugar and water so all of the sugar is coated in water and spread it out in an even layer in the pan.
      150 g granulated sugar, 2 tablespoon water
    • Let it melt on medium high heat. Once it starts to turn a golden color give it a few stirs here and there so all of the sugar melts evenly.
    • Once golden amber color, take the pan off the heat and add the butter and stir it in. It’s fine if not all of the butter is fully mixed together with the caramel. Then add the molasses and mix it in.
      2 tablespoon molasses or black treacle, 100 g unsalted butter
    • Place the pan back on medium heat and add the heavy cream a little at a time. Once fully incorporated and homogeneous, add a pinch of salt, and turn up the heat to medium high heat, and let the sauce heat up to bubble and let it bubble for 30-60 seconds.
      150 ml heavy cream, Pinch of salt
    • Pour the toffee sauce into a heatproof jug and set it aside until the cake is finished baking.
    • Once the cake has finished baking, place it on a wire rack to cool down. Pour ¼ of the sauce over the cake while hot.
    • Avoid eating the cake straight out of the oven, instead, enjoy it warm. After applying the toffee sauce to the cake, let it sit for 30 minutes before serving, though you can easily leave it for up to an hour. Serve it with a scoop of vanilla ice cream.
    • See FAQ above the recipe for reheating/ making the cake in advance.

    Nutrition

    Calories: 488kcalCarbohydrates: 64gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 443mgPotassium: 347mgFiber: 2gSugar: 46gVitamin A: 876IUVitamin C: 0.5mgCalcium: 111mgIron: 2mg
    Keyword sticky toffee pudding, toffee sauce
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