Description
Sticky Toffee Pudding Cake is a warm and indulgent dessert that features a moist sponge cake infused with rich Medjool dates, all generously drizzled with a creamy toffee sauce. This delightful treat is perfect for any occasion, transforming gloomy days into moments of pure joy. Whether enjoyed at family gatherings or special celebrations, each slice offers a comforting embrace that’s hard to resist.
Ingredients
Scale
- 1 cup Medjool dates (pitted and chopped)
- 1 ½ cups all-purpose flour
- ¾ cup dark brown sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon baking powder
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Soak the chopped Medjool dates in boiling water for about 10 minutes until soft.
- In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well after each.
- In another bowl, whisk together flour, baking powder, and salt. Gradually combine with the wet ingredients.
- Fold in the soaked dates and vanilla extract gently.
- Pour the batter into a greased baking dish and bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until golden brown.
- For the toffee sauce, melt butter with brown sugar over medium heat and stir in heavy cream until smooth.
- Serve warm slices drizzled with the toffee sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 29g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg