Sticky Toffee Pudding
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This cozy dessert is rich, gooey, and just might become your new favorite way to end a meal.
Ingredients:
Cake
Cake Preparation
While the cake bakes, melt brown sugar, golden syrup, treacle, and butter in a saucepan. Simmer 1-2 minutes, then stir in 1 cup cream. Boil for 4 minutes, then reduce heat and cook 15-20 minutes until deep amber. Add remaining cream, cook 3-4 minutes more, then finish with vanilla and salt. Keep warm.
Assembly
Pour half the sauce over the warm cake, letting it seep into the holes. Bake 3-4 minutes more until bubbly. Slice into squares, serve hot with ice cream, and drown in extra toffee sauce. Pure indulgence!
Note: For best texture, add the date purée early in mixing—it’s key to the cake’s moisture!
Indulge in this luscious dessert idea from Joshua Weissman. Looking for more? Visit our Cooking & Recipes forum today!
Image credit: Joshua Weissman
Ingredients:
Cake
- 1 cup (155g) pitted dates, roughly chopped
- 1 cup (240mL) water, boiling
- ½ tsp (2g) baking soda
- 1.5 cups (225g) all-purpose flour
- ¼ tsp (~1g) baking powder
- ¾ tsp (4g) fine sea salt
- ½ tsp (~1g) nutmeg, freshly grated
- 6 Tbsp (84g) unsalted butter, softened, plus more for greasing
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp (12g) vanilla bean paste (or vanilla extract)
- 1 cup (200g) light brown sugar, packed
- ½ cup (112g) unsalted butter
- ⅓ cup (80mL) Lyles Golden Syrup (or light corn syrup)
- 2 Tbsp (30mL) Lyles Treacle Syrup (or molasses)
- 2 cups (480mL) heavy whipping cream
- 1 tsp (6g) vanilla bean paste (or vanilla extract)
- Generous pinch of fine sea salt
- Cake
- Toffee Sauce
- Vanilla bean ice cream
Cake Preparation
- Heat your oven to 350°F (177°C) and butter a 9x9” (23x23 cm) baking dish.
- In a small saucepan, boil dates with water until softened (about 4 minutes). Stir in baking soda, then blend into a smooth paste using a hand blender or food processor.
- Whisk together flour, baking powder, salt, and nutmeg in a bowl. In a separate large bowl (or stand mixer), beat softened butter until creamy. Add brown sugar and beat until fluffy (3-5 minutes). Mix in eggs (one at a time), egg yolk, vanilla, and date purée. Gently fold in the dry ingredients in two batches—don’t overmix!
- Spread batter into the prepared dish and bake for 30-40 minutes, or until a tester comes out clean. As soon as it’s out of the oven, poke the entire surface with a fork or skewer (holes about ½” apart) to prep for the sauce.
While the cake bakes, melt brown sugar, golden syrup, treacle, and butter in a saucepan. Simmer 1-2 minutes, then stir in 1 cup cream. Boil for 4 minutes, then reduce heat and cook 15-20 minutes until deep amber. Add remaining cream, cook 3-4 minutes more, then finish with vanilla and salt. Keep warm.
Assembly
Pour half the sauce over the warm cake, letting it seep into the holes. Bake 3-4 minutes more until bubbly. Slice into squares, serve hot with ice cream, and drown in extra toffee sauce. Pure indulgence!
Note: For best texture, add the date purée early in mixing—it’s key to the cake’s moisture!
Indulge in this luscious dessert idea from Joshua Weissman. Looking for more? Visit our Cooking & Recipes forum today!
