Sticky Toffee Pudding Cake
Ingredients
The cake
-
6
ounces
dates, pitted and finely chopped
-
¾
cup
boiling water
-
¾
teaspoon
baking soda
-
½
teaspoon
vanilla extract
-
¾
cup
granulated sugar
-
6
tablespoons
butter, softened
-
2
large
eggs
-
1 ¼
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
The sauce
-
¾
cup
packed light or dark brown sugar
-
½
cup
butter
-
½
cup
heavy whipping cream
-
pinch
coarse, kosher salt
-
¼ to ½
cup
chopped pecans, optional
-
additional
heavy whipping cream
for drizzling, optional
Instructions
- Preheat the oven to 350°F and grease ramekins or a baking pan.
- In a bowl, combine dates, boiling water, baking soda, and vanilla; let sit for 15 minutes.
- Cream together sugar and butter until fluffy, then add eggs and mix.
- Whisk together flour, baking powder, and salt, then combine with wet ingredients.
- Fold in the date mixture and fill ramekins or pan with batter.
- Bake for 18-25 minutes, checking for doneness with a toothpick.
- Cool the cakes in the pan.
- For the sauce, combine sugar, butter, cream, and salt in a saucepan and stir over low heat until smooth.
- Serve the cakes with warm sauce poured over them and optional pecans and cream.
Nutrition Facts (estimated)
Servings
8
Calories
475
Total fat
21g
Total carbohydrates
71g
Total protein
5g
Sodium
359mg
Cholesterol
92mg
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