Toffee Pudding Cake

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

Toffee Sauce:

▢ 8 tablespoons salted butter 112g
▢ 1 cup dark brown sugar 200g, packed
▢ ⅔ cup heavy cream 158mL
▢ ¼ teaspoon salt
▢ 2 teaspoons vanilla extract

Instructions

Cake:

Preheat the oven to 350°F.
Boil a bit more than 1 cup of water (you'll want 1 cup after boiling, and some will evaporate). Meanwhile, add 8 ounces pitted medjool dates (double-check them for stems, even if they are pre-pitted) to a medium bowl, then pour 1 cup boiling water over the dates and let sit for 20 minutes to soften.
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, 1 cup dark brown sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon salt for 2 minutes, 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, and 2 teaspoons baking powder.
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 a 9x9-inch metal baking pan with parchment paper and pour the batter into the pan. Bake for 37 to 40 minutes or until a toothpick inserted in the center comes back clean or a kitchen thermometer registers 190℉. (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 baking, 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 and reaches 225℉. Ideally, you want a slightly thick but pourable, caramel-colored sauce without sugar crystals. 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.

Ingredients 1x2x3x

Cake:

Toffee Sauce:

Instructions

Cake:

Toffee Sauce:

Assembly:

Notes

Nutrition

Ingredients