Description
Sticky Toffee Pud lovers savor rich caramelsoaked comfort with quick steps bakeathome tips and indulgent desserts for cozy nights Cozy
Ingredients
Ingredients
For the cake:
Dates, pitted and chopped — 1 cup (200 g)
Boiling water — 1 cup (240 ml)
Baking soda — 1 teaspoon
Unsalted butter, softened — 1/2 cup (115 g)
Light brown sugar — 1 cup (200 g)
Eggs — 2 large
Vanilla extract — 2 teaspoons
All-purpose flour — 1 1/2 cups (190 g)
Baking powder — 1 teaspoon
Salt — 1/4 teaspoon
For the toffee sauce:
Unsalted butter — 6 tablespoons (85 g)
Light brown sugar — 1 cup (200 g)
Heavy cream — 3/4 cup (180 ml)
Vanilla extract — 1 teaspoon
Instructions
- Preheat the oven to 350°F (175°C). Butter an 8×8-inch (20×20 cm) baking dish and line with parchment for easy lifting later.
- Prepare the date mixture: In a heatproof bowl, combine chopped dates with the boiling water and baking soda. Let it sit for 10 minutes. The dates will soften and become glossy as they plump up.
- Cream the butter and brown sugar until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, then add the vanilla extract.
- Stir in the flour, baking powder, and salt until just combined. Fold in the soaked date mixture with any soaking liquid until the batter is thick and glossy.
- Pour the batter into the prepared pan. Bake for 30–35 minutes, until the top is set and the edges pull away slightly. A skewer should come out with a few moist crumbs, not raw batter.
- Meanwhile, make the toffee sauce: In a small saucepan, melt butter over medium heat. Add the brown sugar and whisk until dissolved and bubbling. Slowly whisk in the heavy cream and simmer 3–5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in vanilla.
- When the cake is hot from the oven, poke holes all over with a skewer. Pour about half of the warm toffee sauce over the cake and let it soak in for 10 minutes. The cake will look glossy and feel extra decadent.
- Serve warm, sliced into squares, with extra toffee sauce poured over the top and a scoop of vanilla ice cream on the side.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: serves 9
- Calories: 420 calories
- Sugar: 38 g
- Fat: 22 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
Keywords: Sticky Toffee Pudding, date sponge, toffee sauce, vanilla ice cream, easy weeknight dessert, British dessert, caramel pudding, one-pan dessert, gluten-free option, comfort dessert
