Sticky Toffee Date Pudding

Impress your date with this moist cake stuffed with sweet dates and soaked in toffee sauce.

Ingredients

Sticky Toffee Date Pudding

  • 6 tablespoons (85 grams unsalted butter
  • 8 ounces (225 grams soft dates (such as medjool), pitted and finely chopped
  • 1 cup (250 milliliters) hot coffee (1 cup boiling water mixed with 1-2 teaspoons of instant espresso powder)
  • 1 1/2 (225 grams cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 grams unsalted butter
  • 3/4 cup (125 grams brown sugar (I used dark Muscovado but light is fine too)
  • 2 eggs
  • 1 teaspoon vanilla extract

Sticky Toffee Sauce

  • 1/2 cup (125 grams unsalted butter
  • 1 cup (170 grams brown sugar
  • 3/4 cup (190 milliliters) heavy cream
  • 1/2 teaspoon salt

Steps

  1. Preheat the oven to 350 F and line a 9-inch pan with butter (a 9 inch square pan is fine too).
  2. In a small bowl, stir together the chopped dates and coffee and set aside. The coffee adds a nice level of depth to the cake, and you can barely taste it. But if you would prefer, use hot water instead. Set aside.

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