Sticky Toffee Pudding
A delicious cake with a sticky toffee caramel drizzle.
Equipment
- 8 x 8 baking dish
- small saucepan
- Food processor
- Stand mixer
Ingredients
Pudding/Cake
- 1¼ cups roughly chopped pitted dates
- 1 tsp baking soda
- 1 cup water boiling
- 2 Tbsp butter softened
- 1 cup brown sugar packed
- 2 eggs
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
Toffee Caramel Sauce
- ½ cup half and half
- 1 cup brown sugar packed
- 3 Tbsp butter
- ¾ tsp vanilla extract
Instructions
Prepare the pudding/cake
- Preheat the oven to 350°F. Line an 8 inch baking pan with parchment paper and spray lightly with cooking spray. (for easy cleanup)
- Place the pitted dates in a food processor and pulse until they resemble large crumbs and no large chunks remain. Place the processed dates in a small bowl, sprinkle with baking soda. Add the boiling water to the dates and stir. Allow to sit for a few minutes while you prepare the rest of the ingredients.
- In the bowl of your stand mixer, cream the butter, brown sugar, and eggs, beating until combined. In a seperate bowl whisk the flour, baking powder, and salt together.
- Add the bowling water and date mixture to the eggs and sugar mixture. Mix on low until combined. Fold the dry ingredients mixture into the mixture and mix until combined. Pour the batter into the prepared pan and bake for 40-50 minutes or until the center springs back when pressed slightly. While it is baking, prepare the toffee sauce.
- Remove from the oven and cool on a wire rack at least 10 minutes prior to adding the toffee sauce.
Prepare the toffee sauce
- Belt the butter in a small saucepan, and add the remaining toffee sauce ingredeints. Stir to combine and cook over medium low heat, stirring often until slightly thickened (5-10 minutes). Allow to cool approximately 10 minutes before drizzling over the toffee pudding and serving.