Sticky Toffee Cake (Print Version)
# Ingredients:
→ For the Pudding
01 -
1 cup boiling water
02 -
1 cup (200g) pitted dates cut into small pieces
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon cinnamon powder
07 -
1 cup (125g) plain flour
08 -
3/4 cup (150g) brown sugar, packed tightly
09 -
1/2 cup (115g) butter left out to soften
10 -
2 big eggs
11 -
1 teaspoon vanilla essence
→ For the Toffee Sauce
12 -
1 cup (200g) brown sugar, tightly packed
13 -
1/2 cup (115g) butter
14 -
1 cup (240ml) heavy cream
15 -
1 teaspoon vanilla essence
# Instructions:
01 -
Drop the chopped dates into a bowl, pour the hot water over them, and sprinkle in the baking soda. Leave them to sit for about 15-20 minutes so they soften.
02 -
Heat your oven to 350°F (175°C) and grease an 8-inch square baking pan well.
03 -
Combine the plain flour, baking powder, salt, and cinnamon in a bowl. Give it a good whisk so everything mixes nicely. Then, set it aside.
04 -
In a big bowl, beat the softened butter and brown sugar until it gets fluffy and pale. Crack in one egg at a time, blending well in between. Stir in the vanilla at the end.
05 -
Pour the softened dates and their soaking water into the butter-sugar mixture. Mix well. Then, fold in the dry ingredients in bits until the batter is just combined.
06 -
Pour your batter into the greased pan and bake it for roughly 30-35 minutes. It’s ready when a toothpick poked into the middle comes out clean.
07 -
Heat butter in a small pan on the stove. Stir in the heavy cream and brown sugar, cooking until the mix turns smooth. Finish with a splash of vanilla.
08 -
Serve the warm dessert with the toffee sauce poured generously on top. Ice cream or whipped cream makes a great addition if you'd like.
# Notes:
01 -
For a boozy twist, add a dash of rum or bourbon to the sauce.
02 -
This dessert tastes even better if you make it a day ahead and reheat it before serving.
03 -
In Britain, 'pudding' refers to sweets in general, not just custards.