Sticky Toffee Pudding
Ingredients
The cake
-
2
cups
finely chopped pitted dates (about 12 oz.)
-
¼
tsp
baking soda
-
1¾
cups
all-purpose flour
-
½
tsp
baking powder
-
1
tsp
Diamond Crystal or ½ tsp. Morton kosher salt
-
1
cup
dark brown sugar (packed; 200 g)
-
1
cup
unsalted butter, room temperature (2 sticks)
-
3
large
eggs, room temperature
-
2
tsp
vanilla extract
The sauce
-
1¾
cups
dark brown sugar (packed; 350 g)
-
1½
cups
heavy cream
-
6
Tbsp
unsalted butter
-
½
tsp
Diamond Crystal or ¼ tsp. Morton kosher salt
-
to taste
vanilla ice cream (for serving)
Instructions
- Preheat the oven to 350°F and prepare a baking dish with parchment paper.
- Combine chopped dates and water in a saucepan, boil, then simmer until soft.
- Cool the date mixture and stir in baking soda.
- Mix flour, baking powder, and salt in a bowl.
- Cream together dark brown sugar and butter, then add eggs and vanilla.
- Incorporate the flour mixture and date mixture into the batter.
- Transfer the batter to the prepared pan and bake until a tester comes out clean.
- Prepare the sauce by combining dark brown sugar, cream, and butter in a saucepan, then boil until thickened.
- Pour toffee sauce over the baked cake and return to the oven until bubbling.
- Cool slightly, cut into squares, and serve with additional sauce and ice cream.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
80mg
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