Sticky Toffee Pudding

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the pudding
  • 12 oz pitted dates, chopped (about 2 cups)
  • 1 cup boiling water
  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter, room temperature
  • 1 1/2 cups brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the toffee sauce
  • 2 1/2 cups whipping cream, divided
  • 1 cup sugar
  • 1 stick unsalted butter
  • 1/2 cup light corn syrup
  1. Instructions
  2. Place the chopped dates in a medium bowl.
  3. Pour 1 cup of boiling water over, stir, and let stand until cool.
  4. Preheat the oven to 35o degrees, then butter and flour a 9 x 9 x 2 inch metal baking pan.
  5. Whisk flour, baking powder, baking soda and 1/2 tsp salt in another bowl.
  6. Using an electric mixer, beat butter until light and fluffy.
  7. Add brown sugar and beat until blended. (mixture will be grainy)
  8. Beat in eggs 1 at a time, mixing well after each addition.
  9. Beat in vanilla, then stir in flour mixture in 4 additions alternately with date mixture in 3 additions, beginning and ending with flour mixture.
  10. Transfer batter to prepared pan.
  11. Bake cake until tester inserted into center comes out clean, about 40 minutes. Serve with toffee sauce.
  12. To make the toffee sauce bring 1 1/2 cups cream, sugar, butter and corn syrup to a boil in a heavy sauce pan over medium-high heat, stirring until sugar dissolves and butter melts.
  13. Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
  14. Remove sauce from heat, then whisk in remaining 1 cup cream (mixture will bubble vigorously).
  15. Strain into medium microwavable bowl.
  16. Cool, cover, and refrigerate.
  17. Rewarm in miro wave at 15 second intervals.