Sticky Toffee Pudding (cake, really)

Pudding/Cake:

  • 1 cup boiling water
  • 1 10 ounce container pitted dates
  • 1 tsp baking soda
  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • Pinch salt
  • ½ cup butter at room temperature
  • 5 Tbsp sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Toffee Sauce:

  • ½ pint heavy cream
  • 1 cup light brown sugar
  • ¼ cup butter

  • Whipped cream for topping

~ To make pudding: Preheat oven to 350F. Butter a high sided 9” round baking pan; line bottom with waxed paper. In a medium bowl, pour water over dates; stir in baking soda, and let stand until dates soften, about 5 minutes. In another medium bowl, combine flour, baking powder, and salt; set aside.

~ In the bowl of an electric mixer, cream butter and sugar together until fluffy. Beat in eggs, one at a time, until almost smooth. With mixer on low, beat in flour mixture until just combined; add date mixture and vanilla until blended.

~ Transfer batter to prepared pan. Bake until top feels firm, 30 to 33 minutes.

~ Meanwhile, to make toffee sauce: In a medium saucepan, bring heavy cream and light brown sugar to a boil, stirring occasionally. Add butter, and boil 3 minutes.

~ Remove pudding from oven; let stand 5 minutes. Place waxed paper over top of pudding, and unmold by inverting pudding onto a plate; invert again onto a serving plate, top side up. Using a fork, poke holes in surface of pudding so toffee sauce will seep in evenly. Spoon 6 Tbsp sauce, one at a time, over top. Serve remaining sauce alongside warm pudding, with a bowl of whipped cream.

Makes 8 servings.

This is unbelievably delicious! I’m not a cake — or pudding — lover, and this is one of my favourite dessert recipes.

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Filed under "Sweets"/Cakes/Etc

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