Description
This classic Sticky Toffee Pudding is a rich, moist British dessert featuring a luscious date cake soaked in a warm, indulgent toffee sauce. With a perfect balance of spices and a velvety whisky-infused caramel sauce, it’s a comforting treat perfect for cold evenings or special occasions.
Ingredients
Cake
- 8 oz pitted dates (about 1½ cups)
- 1 cup water
- 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (packed) dark brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
Sauce
- ½ cup (1 stick) unsalted butter
- 1⅓ cups (packed) dark brown sugar
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup whisky (or substitute more heavy cream)
- ½ teaspoon orange zest, from 1 orange (optional)
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C) and place the oven rack in the middle position. Grease a 9-inch (23-cm) square cake pan or baking dish with butter or nonstick cooking spray to prepare for the batter.
- Soften Dates: In a small saucepan, combine the pitted dates and water, bringing it to a boil. Remove from heat and let the mixture sit for 5 minutes to soften the dates thoroughly.
- Mix Dry Ingredients: While the dates soak, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground cloves, and ground nutmeg in a medium bowl. Set this mixture aside for later use.
- Process Dates: Transfer the softened dates with their liquid into a food processor. Add the baking soda and blend until completely smooth, about 1 minute, creating a date paste.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the softened butter and dark brown sugar together on medium speed until light and fluffy, roughly 2 minutes. Scrape down the bowl as necessary.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and the date paste, mixing on low speed until everything is evenly combined.
- Add Dry Ingredients and Combine: Incorporate the flour mixture gradually into the wet batter on low speed. Scrape the bowl sides down as needed, mixing until just combined. Pour the batter into the prepared pan and smooth out the top into an even layer; it’ll look thin but will rise during baking.
- Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes, or until the cake is puffed, set in the center, and a tester inserted in the middle comes out clean. Keep the oven on for the next step.
- Make the Sauce: While the cake bakes, melt butter in a medium saucepan over medium heat. Stir in dark brown sugar, heavy cream, vanilla extract, salt, whisky (or additional cream), and orange zest if using. Bring this mixture to a boil, then lower the heat and let it simmer uncovered for 2 minutes. Remove from heat.
- Soak the Cake: When the cake is warm, poke holes all over the surface about 1 inch apart using a skewer or toothpick, reaching down to the bottom to allow the sauce to penetrate deeply.
- Pour Sauce and Return to Oven: Pour approximately ½ cup of the hot sauce evenly over the cake. Return the cake to the oven and bake for another 5 minutes until the sauce bubbles and is absorbed by the cake.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for 20 to 30 minutes. Cut into squares using a small silicone spatula for clean slices. Serve warm with the remaining toffee sauce generously poured over each serving for maximum indulgence.
Notes
- The whisky in the sauce can be substituted with additional heavy cream for a non-alcoholic version.
- Using a food processor for the dates ensures a smooth paste that blends well into the batter.
- Poking holes in the cake before soaking with the sauce helps the pudding become extra moist and sticky.
- Best served warm and fresh, but leftovers can be gently reheated before serving.
- The recipe yields 9 servings suitable for sharing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
