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Seriously-Good Sticky Toffee Pudding Recipe

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★★★★★

4.5 from 70 reviews

This Seriously-Good Sticky Toffee Pudding is a rich, moist dessert featuring a luscious date cake soaked with warm, buttery toffee sauce. The cake is infused with aromatic spices like cardamom and cinnamon, complemented perfectly by a smooth, creamy toffee topping. Serve it warm with vanilla ice cream or whipped cream and a sprinkle of nuts for a delightful indulgence.

Ingredients

Scale

Date Cake

  • 12 medjool dates, pitted
  • 1 cup boiling water
  • 1 3/4 cup all-purpose flour, sifted if lumpy
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup whole buttermilk

Toffee Sauce

  • 3/4 cup packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract

Optional Toppings

  • Vanilla ice cream
  • Whipped cream
  • Chopped pecans or walnuts

Instructions

  1. Preheat and Prepare Pan: Place a rack in the middle of your oven and preheat to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or generously coat it with nonstick spray, then set aside.
  2. Soften Dates: Put the pitted dates into a medium bowl and cover them with boiling water. Let soak for about 10 minutes until softened.
  3. Process Dates: Transfer the soaked dates and their soaking liquid to a food processor or high-speed blender. Pulse until the mixture becomes chunky applesauce in texture. Set aside to cool for 2 minutes.
  4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground cardamom, and ground cinnamon. Set this mixture aside.
  5. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened butter and 3/4 cup dark brown sugar together on medium speed until fluffy and combined, about 3 minutes.
  6. Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs and 2 teaspoons vanilla extract. Scrape down the sides of the bowl as needed to ensure an even mix.
  7. Combine Batter: On the lowest speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat just until combined after each addition.
  8. Fold in Dates: Gently fold in the chunky date mixture with a rubber spatula until just combined. Pour the batter into the prepared pan and smooth the top evenly.
  9. Bake Cake: Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the pan to a cooling rack.
  10. Make Toffee Sauce: In a medium saucepan over medium heat, combine 3/4 cup dark brown sugar, 1/2 cup unsalted butter, and 1/2 teaspoon kosher salt. Simmer gently for 3-4 minutes, swirling occasionally, until the sugar dissolves.
  11. Add Cream and Vanilla: Stir in the heavy whipping cream and 1/2 teaspoon vanilla extract. Bring to a gentle simmer and cook, whisking occasionally, until the sauce thickens, about 3-4 minutes. Remove from heat.
  12. Poke Cake and Pour Sauce: Using a wooden skewer or chopstick, poke holes every 2-3 inches over the surface of the cake. Pour about half a cup of the warm toffee sauce over the cake, using the back of a spoon to spread it evenly. Let the cake cool in the pan for 30 minutes to absorb the sauce.
  13. Serve: Slice the cake into wedges and serve warm or at room temperature. Pass additional toffee sauce at the table for extra indulgence. Optionally, top with vanilla ice cream or whipped cream and sprinkle with chopped pecans or walnuts. Enjoy!
  14. Reheat Note: If the toffee sauce thickens upon cooling, gently reheat over low heat in a saucepan before serving.

Notes

  • Ensure dates are softened properly by soaking them in boiling water to achieve the best texture in the cake.
  • Poking holes in the cake allows the toffee sauce to deeply penetrate, making the pudding moist and sticky.
  • You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar if buttermilk is unavailable.
  • Use parchment paper for easy removal of the cake and to prevent sticking.
  • Reheat leftover toffee sauce gently to restore its pourable consistency.
  • Serving warm enhances the flavors and makes the pudding truly comforting.

Keywords: sticky toffee pudding, date cake, toffee sauce, British dessert, moist cake, warm dessert, holiday dessert

Find it online: https://cookwithruby.com/seriously-good-sticky-toffee-pudding-recipe/