Toffee Pudding Cake
Servings 8 people
Sticky Toffee Pudding is a rich and cozy cake laced with date puree and soaked in a sticky toffee sauce. A decadent, sweet, and comforting dessert that can be made up to 4 days ahead of time!
Ingredients
Cake:
- ¾ cup water
- 5 ounces pitted medjool dates about 12 dates
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter softened
- 1 cup dark brown sugar 215g, packed
- 2 large eggs
- 1½ cups all-purpose flour 195g
- 2 tablespoons malted milk powder 20g
- 2 teaspoons baking powder 7g
- ½ teaspoon salt
- ¼ cup heavy cream
Toffee Sauce:
- 8 tablespoons salted butter
- 1 cup dark brown sugar 215g, packed
- ⅔ cup heavy cream
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Cake:
- Preheat the oven to 350°F.
- Bring ¾ cup water to a boil. Meanwhile, add 5 ounces pitted medjool dates to a small bowl, pour boiling water over the dates and let sit for 20 minutes to soften the dates.
- Transfer the dates and the water to a blender or food processor and blend until a smooth paste forms. Add 1 teaspoon baking soda and puree one more time.
- In a stand mixer fitted with a paddle attachment, cream together 6 tablespoons unsalted butter and 1 cup dark brown sugar, scraping down the sides as needed.
- Beat in the 2 large eggs one at a time, beating between and scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the 1½ cups all-purpose flour, 2 tablespoons malted milk powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- Add half of the flour mixture to the butter mixture and mix until combined.
- Add the ¼ cup heavy cream and mix thoroughly. Add the remaining dry ingredients and beat until combined.
- Add the date puree to the mixing bowl and beat thoroughly.
- Pan Option: Line an 8x8-inch square metal baking pan with parchment paper and pour the batter into the pan. Bake for 37 to 40 minutes or until a toothpick inserted into the center comes back clean. (Grease the pan to help the parchment paper stick for best results).
- Ramekin Option: Spray 8 5-ounce ramekins with cooking spray and fill ¾ full with batter. Place ramekins on a baking sheet and bake for 15 to 20 minutes, until a cake tester or toothpick comes clean from the center. Remove the baking sheet from the oven and cool for 5 minutes.
Toffee Sauce:
- While the cake(s) are cooling, make the sauce by combining the 8 tablespoons salted butter, 1 cup dark brown sugar, ⅔ cup heavy cream, and ¼ teaspoon salt in a medium saucepan over medium-high heat.
- Once the mixture comes to a boil or reaches 212°F. Reduce heat to medium-low and begin whisking frequently, for about 6 to 8 minutes, until a thick toffee sauce starts to form. Ideally, you want a thick, deep caramel-colored sauce without sugar crystals and do not want the mixture to get above 234°F for best results. If you notice some specks in the sauce, that's okay, these are just browned butter bits.
- Allow the sauce to cool while the cake(s) finish baking, then whisk in 2 teaspoons vanilla extract extract.
Assembly:
- Pan: Allow the cake to cool for about 30 minutes, then lift the cake out of the pan with the parchment and slice a thin layer off the top of the cake so the crumb is exposed. Then transfer back to the pan.
- Brush the top of the cake with some of the warm syrup and allow it to soak for at least 3 minutes. Feel free to use a fork to poke some holes in the cake to aid in absorption.
- Preheat the oven to 300°F. Place the baking pan back in the oven and reheat the cake for 5 to 7 minutes. Remove and slice into squares and serve covered in sauce and a dollop of whipped cream or ice cream. You can cover the whole cake and then slice or spoon the sauce over individual slices.
- Ramekins: Using a serrated knife, slice the domed tops off of the cakes to level them with the edges of the ramekins. While the cakes are warm, spoon 2 tablespoons of the sauce over the cut sides of the cake. Allow them to soak for at least 30 minutes.
- Preheat the oven to 300°F. Place the baking sheet back in the oven and reheat the cake for 5 to 7 minutes. Remove from the oven and gently run a small knife around the edges of the ramekin to loosen the cakes. Invert onto a serving plate and serve with ice cream, whipped cream, fresh berries, and more toffee sauce.
Notes
- Once soaked, cakes can be stored in the refrigerator for up to four days. Bring the cakes to room temperature to serve, then bake them in a 300° F oven for 8 to 10 minutes to heat through. Drizzle sauce over the cake and serve.
Nutrition
Calories: 590kcal | Carbohydrates: 74g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 493mg | Potassium: 258mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1094IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 2mg
Find it online: www.sugarandsoul.co/sticky-toffee-pudding-recipe/