Sticky Toffee Pudding

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Prep Time:
25 mins
Total Time:
1 hrs 50 mins
Servings:
10

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

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan

  • 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan

  • 8 ounces pitted dates, finely chopped

  • 2 teaspoons baking powder

  • ½ 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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