Sticky Toffee Pudding is a typical British dessert which comprises of a moist sponge cake, made with dates and covered in a toffee or caramel sauce and served warm with vanilla ice-cream or custard. The traditional method of making the pudding is through steaming, however, this recipe comprises of the same ingredients and flavor but in cake form.
Recipe: Cooking Nook
8 ounces (250 g) pitted dates, chopped (about 2 cups)1 teaspoon baking soda
1 cup boiling water
3/4 cup packed brown sugar
2 large eggs, at room temperature
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Toffee sauce or caramel sauce (recipe below)
Vanilla Ice-Cream – for serving (optional)
Grease an 9-inch round metal baking pan and line with parchment paper. Alternatively, an 8 inch square baking pan can also be used.
In a large bowl, combine the chopped dates, the baking soda and boiling water. Let it stand for about 30 minutes or until it is cooled to room temperature.
Meanwhile, preheat the oven to 350°F (180°C).
Add the brown sugar, eggs, butter and vanilla to the date mixture. Using an electric mixer on medium-high speed, beat it for 2 minutes, until blended (the mixture will appear slightly curdled). Add the flour, baking powder and salt. Beat on low speed for 1 minute. Scrape down the sides and bottom of the bowl with a spatula. Mix again for 15 to 30 seconds until blended.
Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Set the pan on a wire rack. Poke holes all over the top of the cake with a toothpick or skewer or fork. Pour 1/2 cup of the toffee sauce over the cake. Let it cool in the pan on rack for 10 minutes.
To serve, cut the cake into squares and serve warm with ice-cream and drizzle with the remaining sauce. The cake can also be served cold, depending on personal preference.
Store the cooled cake in the refrigerator in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 5 days.
1 1/2 cups (375 mL) granulated sugar
3/4 cup cream, at room temperature
2 teaspoons vanilla extract
Directions:In a small heavy saucepan, heat granulated sugar over medium heat until sugar is a dark caramel-colored liquid. Be very careful and make sure the caramel does not burn. Remove from heat and while whisking, carefully pour in cream. The caramel will sputter as you add the cold cream, so be careful when mixing.
Stir in the vanilla.
Makes about 2 cups (500 mL)