Sticky Toffee Pudding
A rich and indulgent British dessert featuring a moist date cake topped with a decadent toffee sauce. This classic pudding is served warm with whipped cream or ice cream for the perfect comfort dessert.
Ingredients
- •¼ cup unsalted butter
- •1½ cups all-purpose flour
- •1½ cups dates
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •½ teaspoon sea salt
- •1 cup sugar
- •1 teaspoon vanilla extract
- •2 whole large eggs
- •1¼ cups light brown sugar
- •½ cup heavy cream
- •¼ cup unsalted butter
- •1 teaspoon brandy
- •½ teaspoon vanilla extract
- •1 serving whipped cream
- •1 piece Bundt pan
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
15 min
- 2.
Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
15 min
- 3.
Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
75 min
- 4.
Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
10 min
- 5.
Cut cake into wedges. Serve with sauce and whipped cream.
5 min
