Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake is a classic British dessert that delivers warmth and comfort in every gooey bite. This luscious cake, made with soft Medjool dates and a rich toffee sauce, is perfect for cozy gatherings or as a sweet indulgence after a long day. Its melt-in-your-mouth texture and delightful sweetness invite everyone to savor the moment. Serve it warm with ice cream or whipped cream for an unforgettable treat that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup Medjool dates, pitted and chopped
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup heavy cream (for toffee sauce)
- 1/2 cup granulated sugar (for toffee sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Soak the chopped dates in boiling water for about 10 minutes until softened.
- In a mixing bowl, beat together the butter and brown sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients alternately with the soaked dates.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the toffee sauce, combine heavy cream and granulated sugar in a saucepan over medium heat; stir until it boils then simmer for 5 minutes until thickened.
- Serve warm drizzled with toffee sauce.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg