Sticky Toffee Pudding
Serves 860 mins prep
A classic British dessert consisting of a very moist sponge cake, containing finely chopped dates, covered in a warm toffee sauce and often served with a scoop of vanilla ice cream.
0 servings
What you need
Instructions
1. Preheat oven to 325°F (160°C). 2. Finely chop the dates. Place them in a container with hot water and baking soda. Blend until a smooth puree forms and set aside. 3. In a large bowl, cream together 1/2 cup of unsalted butter and 1 cup of brown sugar until light and fluffy. 4. Add 1 tablespoon of molasses and mix. 5. Beat in the eggs one at a time, followed by 1 teaspoon of vanilla extract. 6. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, and a pinch of salt. 7. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 8. Fold in the pureed date mixture. 9. Grease a baking dish with butter. Pour the batter into the dish and spread evenly. 10. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. 11. While the cake is baking, prepare the toffee sauce. In a saucepan, melt the remaining 1/2 cup of butter over medium heat. 12. Stir in the remaining 1 cup of brown sugar, heavy cream, remaining 1 tablespoon of molasses, remaining 1 teaspoon of vanilla extract, and another pinch of salt. 13. Bring the mixture to a simmer and cook, stirring constantly, until the sauce thickens slightly. 14. Once the cake is baked, poke holes all over the top with a skewer. 15. Pour about half of the warm toffee sauce over the cake, allowing it to soak in. 16. To serve, cut the cake into squares and top with an extra drizzle of toffee sauce and a scoop of vanilla ice cream.