Sticky Toffee Pudding

In England, many desserts -- such as this date-flecked cake soaked with a buttery, gooey sauce -- are called puddings.

  • Prep:
  • Total Time:
  • Servings: 10
Sticky Toffee Pudding

Source: Everyday Food, December 2006

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 8 ounces pitted dates, finely chopped
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Toffee Sauce

Directions

  1. Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.

  2. In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.

  3. With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.

  4. Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.

  5. Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

Cook's Notes

Cake can be soaked up to 10 hours ahead; leave in pan and store at room temperature.

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