Sticky Toffee Pudding Cake
Sticky Toffee Pudding Cake is a beloved British dessert that promises to envelop you in warmth and nostalgia. This moist sponge cake, infused with rich toffee sauce, is delightfully topped with whipped cream or vanilla ice cream. Perfectly suited for gatherings or cozy nights at home, it’s a simple yet indulgent treat that will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
- Soak chopped dates in boiling water for 10-15 minutes until soft.
- Cream together butter and granulated sugar in a bowl until fluffy. Add eggs one at a time and mix well; stir in vanilla.
- In another bowl, combine flour, baking powder, and brown sugar. Gradually mix into the wet ingredients until just combined.
- Fold in soaked dates along with their soaking water.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the sauce, combine heavy cream and brown sugar in a saucepan over medium heat until bubbly and smooth.
- Once baked, poke holes in the cake and pour some toffee sauce over while warm. Serve slices drizzled with extra sauce.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg