Sticky Toffee Pudding
sandravalvassori.com
This is the BEST easy Sticky Toffee Pudding! Smothered in luscious toffee sauce, the date infused cake is satisfyingly tender and saucy with a not-too-cloying sweetness. Served warm, it's completely irresistible and the perfect dessert for the holiday season.
Servings: 6 to 8
Ingredients
Sticky Toffee Pudding
- 7 ounces pitted dates (about 10-12 dates) chopped (preferably medjool dates)
- 1 cup water
- 1 teaspoon baking soda
- 1 1/4 cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 Tablespoons unsalted butter, at room temperature, plus a little more for greasing pan
- 1/2 cup (105 g) light brown sugar, tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon golden syrup (optional - see notes below)
- 1 Tablespoon black treacle (optional - see notes below)
- Unsweetened whipped cream crème fraîche or Greek yogurt, for serving
Toffee Sauce
- ½ cup 1 stick unsalted butter
- 1 cup (175 g) muscovado or dark brown sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon black treacle (optional)
- 1 Tablespoon golden syrup (optional)
- 3/4 cup heavy cream
- 1/2 teaspoon Kosher or flaky salt (I use flaky salt)
Instructions
- Preheat oven to 350ºF. Lightly butter an 8-inch square, or similar size, baking dish. (See notes below if using individual ramekins or muffin pan).
- Place dates and water in a small saucepan and bring to a boil. Reduce heat and simmer for 1 to 2 minutes. Remove from heat and stir in the baking soda (it will bubble up but shouldn't overflow). Set aside to allow the dates to soften and cool slightly.
- In a medium bowl, mix together flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment, or a hand mixer, beat the sugar and butter until fluffy and lighter in color (it may not get too fluffy because there isn't a lot of butter—that's ok). Add eggs one at a time, scraping the bowl after each addition and ensuring it's well incorporated before adding the next. Add the vanilla, golden syrup (if using), and black treacle (if using). NOTE: At this point, the mixture may look curdled, this is fine. With the mixer on low, add the flour mixture in two batches; mix until just combined.
- Use a fork to mash the softened dates until there are no large pieces left and the mixture is chunky-smooth. Add the date mixture to the batter and mix on low until just combined. NOTE: The batter might seem soft and slightly runny, but not to worry, it will bake up beautifully.
- Pour batter into prepared pan (or ramekins) and smooth the top with an offset spatula, if necessary. Bake in the middle of the oven until a tester comes out mostly clean, 30 to 40 minutes. (See notes below.)
- While the cake is baking, make the toffee sauce. Melt butter in a small saucepan over medium heat. Stir in the sugar, vanilla, black treacle (if using), golden syrup (if using) and salt and continue stirring with a whisk until sugar is dissolved. Slowly add the heavy cream and whisk until sauce comes to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally until sauce is reduced and thickened slightly.
- Using a fork or skewer, poke a few holes through the top of the cake. Pour about 1/2 of the toffee sauce over the cake, making sure it covers the whole surface. Let soak for 10-15 minutes. If cake is no longer warm when ready to serve, reheat in a 350ºF oven for about 10 minutes.
- Cut the warm pudding into squares, or for a more rustic presentation simply scoop out pieces with a large spoon. Serve with an additional drizzle of warm toffee sauce and a spoonful of whipped cream, ice cream, crème fraîche or Greek yogurt.
Notes
To bake individual cakes: You will need 6 (6 ounce) ramekins. Any size will work but if they are smaller, you may need 7 or 8. Or, you can use a 12-cup muffin pan. Pour batter into lightly greased ramekins or muffin cups and fill only 2/3 of the way up. Bake for 22-25 minutes, or until skewer inserted into the centre comes out mostly clean. While still hot, poke a few holes through the top of the cakes then immediately drizzle each with about 1 tbsp of toffee sauce. Leave to soak 10 minutes. Unmould cakes onto a serving plate and serve with remaining sauce.
Cooking time: Cooking time will vary depending on the pan you use but err on the side of caution and underbake it rather than overbake it.
Black treacle: Similar to molasses but sweeter and perhaps less intense, black treacle adds a depth of flavour and texture which I love in sticky toffee pudding. If you can't find it, you can use molasses or omit it all together—the cake and sauce will still be delicious.
Golden syrup: Also known as light treacle, golden syrup is a thick, amber-coloured syrup that is sweeter than sugar. Similar in consistency to honey, golden syrup has a more caramel-like, buttery flavor which makes it a great addition to the cake, as well as the toffee sauce. Like treacle, you only add a small amount so it is not crucial or essential to the success of the dessert. If you can't find it, simply omit it.