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Sticky toffee pudding

Sticky toffee pudding, the ideal recipe when you want to surprise your guests! Date sponge cake with homemade toffee sauce… need I say more?
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US customary - Metric
Preparation20 minutes
Cook time40 minutes
Total time1 hour
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Ingredients

12 pieces
For the cake:
  • 300 gram Medjool dates (stones removed)
  • 300 ml boiling water
  • 100 gram butter (unsalted, roomtemperature)
  • 50 gram dark brown sugar
  • 3 eggs (medium)
  • 200 gram all-purpose flour
  • 2 tsp baking powder
For the toffee sauce:
  • 100 gram butter (unsalted)
  • 250 gram dark brown sugar
  • 150 ml whipping cream

Equipment

  • Food processor or hand mixer
  • Parchment paper
  • Square baking tin
  • Whisk

INSTRUCTIONS (how to make this recipe):

Make the cake

  • Preheat the oven to 170 degrees Celsius / 340 Fahrenheit top and bottom heat.
  • Put the dates in a large bowl and pour the boiling water over them. Leave to soak for 10 minutes.
  • Place the butter and sugar in a bowl and mix in a food processor or hand mixer for 5 minutes.
  • Add the eggs, flour and baking powder and mix for a further 2 minutes.
  • Mash the dates in the water and add to the mixture, mixing for a further 2 minutes.
  • Line a square baking tin with baking paper, pour in the mixture and bake for about 40 minutes.

Make the toffee sauce

  • Place the sugar and butter in a saucepan. Melt the butter and mix well.
  • Add the cream and whisk, leave to boil gently for 2 minutes, then remove from the heat.
  • When the cake is cooked, pierce it with a skewer or fork. Pour half of the sauce over the cake and leave to soak in. Cut the cake into slices and serve with a scoop of vanilla ice cream and extra toffee sauce. Enjoy!
Nutrition information per portion
Calories: 403kcal | Carbohydrates: 57g | Proteins: 4g | Fats: 19g | Saturated fats: 12g

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