Name: Sticky Toffee Pudding
Ingredients: 1 cup chopped dates; 1 cup boiling water; 1 tsp baking soda; ½ cup unsalted butter, softened; ¾ cup brown sugar (dark or light); 2 large eggs, room temperature; 1 tsp vanilla extract; 1 ¼ cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; 1 cup brown sugar (dark preferred); ½ cup unsalted butter; ¾ cup heavy cream (or half-and-half for a thinner sauce); ½ tsp vanilla extract; Pinch of salt

Description

A supremely moist date cake drenched in luxurious caramel toffee sauce—served warm with ice cream or whipped cream. Perfect for holidays, chilly evenings, or any time you need a sweet hug from the inside out.

Ingredients

Scale

For the Date Cake:

1 cup chopped dates
1 cup boiling water
1 tsp baking soda
½ cup unsalted butter, softened
¾ cup brown sugar (dark or light)
2 large eggs, room temperature
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp salt

For the Toffee Sauce:

1 cup brown sugar (dark preferred)
½ cup unsalted butter
¾ cup heavy cream (or half-and-half for a thinner sauce)
½ tsp vanilla extract
Pinch of salt

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease an 8-inch square or round baking dish with butter or non-stick spray.

2. Soak the Dates

Combine chopped dates with boiling water in a heatproof bowl.
Sprinkle baking soda over the top, stir, and let sit 10 minutes to hydrate. Mash lightly if you prefer a smoother texture.

3. Cream Butter & Sugar

In a mixing bowl, beat softened butter and brown sugar until pale and fluffy (2–3 minutes).
Beat in eggs one at a time, then stir in vanilla extract.

4. Combine Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the butter mixture, mixing just until combined.
Gently fold in the date mixture with its liquid. The batter will be wet—that’s perfect!

5. Bake the Cake

Pour batter into prepared pan. Smooth the top.
Bake 30–35 minutes until springy to the touch and a toothpick comes out clean or with moist crumbs.

6. Make the Toffee Sauce

In a medium saucepan over medium heat, combine brown sugar, butter, and cream.
Stir constantly until butter melts and sugar dissolves. Simmer 4–5 minutes until slightly thickened.
Remove from heat and stir in vanilla and a pinch of salt.

7. Soak & Serve

Poke holes all over the warm cake with a skewer or chopstick.
Pour about half the warm sauce over the cake. Let it sit 15–20 minutes to soak in.
Serve with remaining sauce, and optionally with vanilla ice cream, whipped cream, or custard. Garnish with sea salt flakes if desired.

Notes

Dense Cake: Likely overmixed batter after adding flour; mix just until combined.
Make Ahead: Bake cake and make sauce a day ahead. Store separately; warm and assemble before serving.
Sauce Consistency: Too thin? Simmer longer. Too thick? Whisk in cream or water.
Not a Date Fan?: Dates blend into the cake, adding moisture and caramel notes without a strong date taste.