Who knew that a cake made with dates could taste so scrumptious??? H couldn’t even detect the taste of dates.
I’ve tried so many recipes, but the one I keep coming back to is from the Barefoot Contessa. Her recipe makes 2 cakes, but I easily cut it in half. H loves the toffee sauce so much that I make extra and freeze it (it is simply amazing on vanilla ice cream with toasted pecans!)
Please don’t try to serve this extremely moist cake (I don’t know why it’s called a pudding?) without the toffee sauce; it will taste really, really bland. And yes, the fresh whipped cream is a must!! Or, even a scoop of vanilla ice cream!
Sticky Toffee Pudding is a very filling dessert so I like to serve it after a light lunch or dinner. Oh heck, I’ve even eaten it several times for breakfast and any time in between!!
The cakes can be made in any size (round, square or muffin tins). I used my jumbo cupcake pans because one small muffin size is NOT enough! The cakes and sauce freeze really well – just thaw and heat in the microwave for a minute or two. There have been times when I craved the toffee sauce for another dessert, and I just scooped it straight out of the container from the freezer (use a very strong and sturdy spoon) and microwaved it!
I just know you’ll fall in love with Sticky Toffee Pudding … we have!
Sticky Toffee Pudding
Makes two 9” cakes or 20 muffin sized cakes
Adapted from barefootcontessa.com
- 2½ cups all purpose unbleached flour
- 1 tsp salt
- 2 cups dates, pitted and chopped
- 2 tsp baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 3¼ tbsp baking powder
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream (35%)
- 1 tsp pure vanilla extract
- Preheat oven to 350°F
- Butter and flour two 9” round cake pans or 20 muffin tins
- In a large bowl, whisk together flour and salt and set aside
- Place the dates in a large saucepan with 3 ½ cups cold water. Bring to a boil, stirring a little to break up the dates. Watch carefully as it can boil over. Simmer for 1 minute before removing from the heat. Stir in the baking soda (this will cause the mixture to bubble up) so stir carefully but quickly. Set aside
- Cream the butter and sugar together in a stand or electric mixer until creamy
- Add the eggs, one at a time, scraping down the sides and middle of the mixing bowl after each addition
- Add the vanilla extract and then the flour mixture and mix briefly, the batter will be lumpy
- Add the warm date mixture in two batches. Scrape down the sides and middle of the bowl in between mixing. The dough will now be quite watery (this is normal)
- Add the baking powder (this will bubble up also)
- Pour the batter evenly into the two pans or muffin tins
- Bake for approximately 30-40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small toothpick, it should come out clean when cakes are done
Combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan
Bring to a boil and whisk gently, then reduce to simmer for a minute or two until thickened and well mixed. Be careful as this mixture will become very hot (use caution when whisking).
When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the toffee sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates. Serve with fresh whipped cream or vanilla ice cream
I like to serve the cakes with the toffee sauce poured over the cakes, but it’s entirely up to you 🙂
- I cut this recipe in half and it makes 1 round or square cake, or 8 jumbo cupcakes