Sticky Toffee Pudding, a traditional British dessert, is one of those desserts you’ll dream about after the first time you taste it. This sticky toffee pudding recipe is easy to make, and freezes especially well.
Sticky Toffee Sauce
- 1/4 cup (2 ounces) unsalted butter
- optional – 1 tbsp Drambuie liqueur (or good quality whisky)
- 2 cups (16 ounces) whipping cream
- 1 cup, packed (6 ounces) dark brown sugar
- 8 ounces Medjool dates, finely chopped (about 1 1/4 cups packed)
- 1 cup (8 ounces) boiling water
- 1/2 cup (4 ounces) unsalted butter, room temperature
- 1 cup packed (6 ounces) golden brown sugar
- 4 large eggs
- 1 3/4 cups (8 ounces) flour
- 1/2 tsp baking powder
- 1 teaspoon baking soda
- 2 tablespoons instant coffee granules
Oven temperature is 350°F (175°C) but don’t preheat it yet.
Butter 8-inch-square pan (preferably not dark.)
- Mix flour and baking powder and set aside.
- Place chopped dates in small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.
- Now preheat the oven. Using electric mixer, beat butter and sugar in large bowl to blend.
- Scrape sides of bowl often. Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
- Add half of flour and baking powder and beat to blend.
- Next, add the remaining 2 eggs, one at a time, beating to blend after each addition. Continue scraping down sides of bowl, often.
- Now add the remaining flour and beat until blended.
- Combine instant coffee and baking soda in small bowl.
- Pour into date mixture, stirring to dissolve coffee granules. It will froth slightly.
- Add the date mixture to batter and mix well until evenly combined.
- Pour the batter into prepared pan. I have found that placing about 1 cup of batter, into another small pan works also. The cake doesn’t rise as high, which means there is no need to level the top.
Bake the cake.
- Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour.
Prepare the cake and make the sticky toffee sauce.
- Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary. Carefully remove the cake from the dish, then level and remove the top. I like using a cake leveler. Place the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
- Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups (12 oz), stirring occasionally, about 15 minutes. If adding the Drambuie, add it after taking the sauce off the heat.
- When cake is cool and caramel sauce is still warm, but not too hot, pour about half of the sauce over the cake. Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won’t stick to it.)
- When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming. Serve with the reserved, warm sticky toffee sauce and freshly whipped cream.
Nutrition Information: Yield: 12 Serving Size: 1 piece
Amount Per Serving:Calories: 500Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 137mgSodium: 171mgCarbohydrates: 58gFiber: 2gSugar: 41gProtein: 6g