Sticky Toffee Pudding (Printable Version)
# What You'll Need:
→ Cake
01 -
1 cup dates, pitted
02 -
1 cup water
03 -
4 tablespoons unsalted butter, melted
04 -
¾ cup packed brown sugar
05 -
2 eggs
06 -
2 tablespoons golden syrup
07 -
¼ cup molasses
08 -
1½ cups all-purpose flour
09 -
2 teaspoons baking soda
10 -
1½ teaspoons baking powder
11 -
½ teaspoon salt
→ Sauce
12 -
8 tablespoons unsalted butter
13 -
½ cup packed brown sugar
14 -
¼ cup golden syrup
15 -
½ cup molasses
16 -
¾ cup whipping cream
→ Optional Toppings
17 -
Whipped cream
18 -
Ice cream
19 -
Chopped walnuts or pecans
# Step-by-Step Directions:
01 -
Preheat your oven to 350°F. Generously spray an 8x8 inch square cake pan with cooking spray and set aside.
02 -
In a medium saucepan, combine the dates and water, and bring to a boil. Once softened, let cool for a minute, then puree the mixture in a food processor or blender until smooth.
03 -
In a separate bowl, whisk together the melted butter and brown sugar until well combined. Add eggs and whisk until light and fluffy. Incorporate the golden syrup, molasses, and date mixture, mixing until fully combined.
04 -
In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
05 -
Gradually add the dry ingredients to the wet mixture in two parts, whisking until fully incorporated. Alternatively, use a hand mixer or stand mixer.
06 -
Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
07 -
While the cake is baking, combine butter, brown sugar, golden syrup, and molasses in a medium saucepan. Cook over medium heat until the butter melts and the mixture is fully combined. Whisk in the whipping cream until smooth.
08 -
Once baked, remove the cake from the pan while still warm and cut into 9 squares. Serve the cake warm with sticky toffee sauce poured over the top. Optionally, garnish with vanilla ice cream, whipped cream, or chopped nuts.
# Helpful Notes:
01 -
Poke holes into the warm cake and pour sauce over it before slicing for a saucier serving.
02 -
The cake can also be baked in individual ramekins or muffin pans for single servings.
03 -
Golden syrup can be replaced with honey or corn syrup if unavailable.
04 -
Store completely cooled cake in an airtight container for up to 5-6 days or freeze for up to 3 months.