Sticky Toffee Pudding
This classic English favourite makes a moist date cake served warm with heavenly toffee sauce.
- Total Time: 55 minutes
Ingredients
Units
Scale
Cake
- 1 cup pitted dates
- 1/4 cup dark brown sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup milk
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 cups all-purpose flour
Toffee Sauce
- 3/4 cup light brown sugar
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1 pinch salt
Instructions
- Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
- Soak the dates in boiling water for 15 minutes to soften.
- Drain and blend until you get a smooth paste.
- Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour.
- Stir until just smooth.
- Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Make the sauce: Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take o the heat and stir in the remaining cream.
- Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.
- Prep Time: 20
- Cook Time: 35
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