Description
A delightful Sticky Toffee Pudding Cake that combines rich flavors and a moist texture, infused with dates and served with warm toffee sauce.
Ingredients
Scale
- 200 g dates, pitted and chopped
- 250 ml water
- 1 teaspoon baking soda
- 100 g unsalted butter, softened
- 150 g brown sugar
- 2 large eggs
- 200 g all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch of salt
- 200 ml heavy cream (for serving)
Instructions
- Prepare the dates by boiling them with water and baking soda, then let sit for 10 minutes.
- Cream together the softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Sift together flour, baking powder, and salt, then gradually add to the wet ingredients and fold in the date mixture.
- Pour the batter into a prepared cake tin and bake at 180°C (350°F) for 30-35 minutes.
- Prepare the toffee sauce by combining brown sugar, butter, and heavy cream in a saucepan and cooking until smooth.
- Cool the cake for 10 minutes before serving with toffee sauce and heavy cream.
Notes
- For a dairy-free option, use coconut oil instead of butter.
- Replace all-purpose flour with a gluten-free blend for a gluten-free version.
- Use maple syrup instead of brown sugar for a different flavor profile.
- Store leftover cake in an airtight container at room temperature for up to three days.
- Reheat individual slices in the microwave for about 15-20 seconds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Sticky Toffee Pudding, Cake, Dessert, British Dessert