Sticky Toffee Pudding
Sticky Toffee Pudding Cake is an iconic British treat that is beyond delicious! The cake is moist and full of flavor. The buttery toffee sauce is so easy and decadently delicious!
Calories:
Ingredients
- For the sticky toffee pudding cake:
- 6 ounces chopped pitted dates
- ¾ cup water
- ¾ cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons butter softened
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the sticky toffee pudding sauce:
- 1 stick butter 4 ounces
- ¾ cup dark brown sugar you can use light brown sugar too, but the sauce will be a bit lighter in color
- ½ cup whipping or heavy cream
- 1 teaspoon vanilla or vanilla bean paste
- a pinch of sea salt
Instructions
- For the cakes, simmer the dates and the water in a medium-size pan over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. With a sturdy spoon, vigorously stir the date mixture till smooth. Set aside.
- Preheat the oven to 350°. Generous grease six ½-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Add the egg and vanilla and beat well, then add the date puree and mix until combined.
- On low speed, add the dry ingredients, mixing just until flour disappears. Spoon the batter into the prepared ramekins and smooth the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
- Using a sharp, serrated knife, trim the tops of the cakes level with the rims of the ramekins.
- Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.*
- Serve warm with a scoop of vanilla ice cream.
- While the cakes are baking, make the sauce. Melt butter in a medium sauce pan over medium heat. Add brown sugar and whisk vigorously till combined and bubbly.
- Add cream and continue stirring until completely incorporated.
- Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently.
- Add vanilla and a pinch of sea salt. Stir until combined.
- Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.
Notes
*If you like your dessert a little less sweet, feel free to skip the step of slicing the cakes and adding the syrup in between. They are still very good served warn with just a drizzle of the syrup.
I sometimes use 3-ounce ramekins for these little puddings which gives me 8 desserts.
I sometimes use 3-ounce ramekins for these little puddings which gives me 8 desserts.
