British
Sticky Toffee Pudding
Date-rich sponge cake soaked with warm toffee sauce and deep caramel sweetness.
8 servings · 30 minutes prep · 45 minutes cook
Ingredients
Date Sponge
- 8 oz, chopped
- 1 cup
- 1 tsp
- 1 1/2 cups
- 1 tsp
- 1/2 tsp
- 6 tbsp, softened
- 3/4 cup, packed
- 2 large, room temperature
- 1 tsp
Toffee Sauce
- 6 tbsp
- 1 cup, packed
- 3/4 cup
- 1/4 tsp
- 1 tsp
Directions
Make the Sponge
- Heat oven to 350°F. Butter an 8-inch square baking dish.
- Combine pitted dates, boiling water, and baking soda. Rest for 15 minutes, then mash lightly with a fork.
- Whisk all purpose flour, baking powder, and .
- Beat and until creamy. Beat in egg one at a time, then .
- Fold in the flour mixture and softened dates with their liquid until just combined.
- Bake for 32 to 36 minutes, until the center springs back and a skewer comes out with moist crumbs.
Make Sauce and Serve
- Simmer , , heavy cream, and for 4 to 5 minutes, until glossy and slightly thickened.
- Stir in .
- Poke the warm sponge all over and spoon over about 1/2 cup sauce. Rest for 5 minutes, then serve with remaining warm sauce.
