Sticky Toffee Pudding
Serves 820 mins prep30 mins cook
This Sticky Toffee Pudding is a delightful holiday dessert made with pitted medjool dates and topped with a rich toffee sauce. The cake is soft and moist, beautifully complemented by a creamy sauce and served with vanilla ice cream. A perfect treat for festive occasions!
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What you need
Instructions
1: Preheat oven to 350°F. 2: Place dates in a bowl, add baking soda, and pour in boiling water. Stir and let sit for 20 minutes. 3: Using a stand mixer with the paddle attachment, beat butter, brown sugar, and molasses until creamy. 4: Beat eggs one at a time, scraping the sides if needed. Mix in the vanilla. 5: In a separate bowl, add baking powder, flour, salt, and pumpkin spice seasoning. Add to the mixer and beat until fully combined. 6: Using an immersion blender, puree the dates and water. Add to the mixer and beat until fully combined. 7: Grease a 9x7 baking dish with butter. Add the cake batter to the dish and smooth the top. 8: Bake for 25-35 minutes, until a toothpick comes out clean. 9: For the toffee sauce, melt the butter in a saucepan. Add brown sugar, cream, molasses, salt, and vanilla. 10: Bring to a low simmer and whisk occasionally for 5-8 minutes. Set aside and cool slightly to let thicken. 11: Poke holes in the cake and pour the toffee sauce on top, reserving some sauce for topping later. 12: Serve with more toffee sauce, vanilla ice cream, and flakey salt and enjoy!View original recipe