Description
This Seriously-Good Sticky Toffee Pudding is a luscious, moist date cake drenched in rich homemade toffee sauce. Perfectly spiced with cardamom and cinnamon, it offers a decadent dessert experience best enjoyed warm with vanilla ice cream or whipped cream and nuts for an indulgent finish.
Ingredients
Scale
Date Cake
- 12 medjool dates, pitted
- 1 cup boiling water
- 1 3/4 cups all-purpose flour, sifted if lumpy
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup whole buttermilk
Toffee Sauce
- 3/4 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon kosher salt
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Pan: Place a rack in the middle of the oven and preheat to 350°F. Line a 9×9-inch baking pan with parchment paper or coat it generously with nonstick spray. Set aside.
- Soften Dates: Put the pitted dates in a medium bowl and cover with boiling water. Let them soak for 10 minutes until softened. Transfer dates and soaking liquid to a food processor or blender and pulse until the mixture has a chunky applesauce texture. Set aside to cool for 2 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cardamom, and cinnamon. Set aside.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or handheld mixer on medium speed, beat butter and brown sugar until fluffy and well combined, about 3 minutes.
- Add Eggs and Vanilla: Reduce mixer speed to low and add eggs and vanilla extract, stopping to scrape down sides as needed.
- Combine Batter: On lowest speed, alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Beat until just combined. Fold in the cooled chunky date mixture using a rubber spatula.
- Bake Cake: Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a cooling rack.
- Make Toffee Sauce: In a medium saucepan over medium heat, combine brown sugar, butter, and salt. Simmer, swirling occasionally, until sugar dissolves (3-4 minutes). Add heavy cream and vanilla, whisk to combine. Bring to a gentle simmer; cook 3-4 minutes until thickened, whisking occasionally. Remove from heat.
- Soak Cake with Sauce: Poke holes with a wooden skewer every 2-3 inches on cake surface. Pour about 1/2 cup toffee sauce over cake, spreading evenly with the back of a spoon. Let cool in the pan for 30 minutes.
- Serve: Slice into wedges and serve warm or at room temperature. Pass remaining toffee sauce for drizzling. Top with vanilla ice cream or whipped cream and chopped nuts if desired. If sauce thickens upon cooling, gently reheat before serving.
Notes
- Ensure dates are well soaked and blended for a moist texture in the cake.
- Use room temperature butter for better creaming with sugar.
- Do not overmix batter after adding dry ingredients to keep the cake tender.
- Toffee sauce can thicken when cooled; reheat gently to loosen.
- Optional toppings enhance flavor and texture but are not necessary.
- Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: sticky toffee pudding, date cake, toffee sauce, warm dessert, British dessert
