Sticky Toffee Pudding (Print Version)
# Ingredients:
01 -
6 tablespoons unsalted butter, plus more for pan.
02 -
2 large eggs.
03 -
8 ounces dried pitted dates.
04 -
1 teaspoon baking soda.
05 -
1 cup boiling water.
06 -
1½ cups all-purpose flour.
07 -
1½ teaspoons baking powder.
08 -
½ teaspoon kosher salt.
09 -
½ teaspoon ground cinnamon.
10 -
¼ teaspoon ground cloves.
11 -
⅛ teaspoon ground nutmeg.
12 -
¾ cup dark brown sugar.
13 -
1½ teaspoons vanilla extract.
14 -
8 tablespoons butter (for the toffee sauce).
15 -
1¼ cups dark brown sugar (for the toffee sauce).
16 -
1 cup heavy cream (for the toffee sauce).
17 -
2 teaspoons vanilla extract (for the toffee sauce).
18 -
½ teaspoon kosher salt (for the toffee sauce).
# Instructions:
01 -
Heat oven to 350°F. Butter a 9x9-inch baking dish.
02 -
Pour boiling water over dates and baking soda. Let sit 10 minutes.
03 -
Blend softened dates in food processor until smooth.
04 -
Mix flour, baking powder, salt, cinnamon, cloves, and nutmeg.
05 -
Beat butter and sugar until fluffy.
06 -
Add eggs one at a time, mixing well.
07 -
Stir in date puree and vanilla.
08 -
Fold in flour mixture until just combined.
09 -
Pour into prepared pan, bake 30-35 minutes.
10 -
Poke holes across the cake surface.
11 -
Melt butter, add sugar, cream, vanilla and salt. Cook until smooth.
12 -
Pour 1 cup of the sauce over the baked cake.
13 -
Bake for an additional 5 minutes.
# Notes:
01 -
Store cake and sauce separately in fridge for up to 4 days.
02 -
Warm before serving.
03 -
Best served hot with extra sauce and vanilla ice cream.