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Traditional Sticky Toffee Pudding

 
Traditional Sticky Toffee Pudding
262

This is a traditional English sweet. Moist, rich cake with dates, covered in a caramel/toffee sauce. Best served warm.

Yield

12

servings

Prep

25

min

Cook

45

min

Ready

70

min

Trans-fat Free
 

Ingredients

1 cup dates
chopped
¾ cup tea
hot brewed
½ cup evaporated milk
1 teaspoon coffee
ground
½ cup butter
softened
1 cup brown sugar
*
3 each eggs
extra-large
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
Toffee sauce
¼ cup butter
softened
¾ cup brown sugar
softened
*
1 cup light corn syrup
1 cup evaporated milk
½ teaspoon vanilla extract

Directions

In a bowl, combine dates, hot tea, evaporated milk and coffee grounds. Let stand 10 minutes. Meanwhile, in a large mixer bowl, cream together butter and sugar until combined and fluffy. Beat in eggs one at a time. Add vanilla extract and date mixture to combine.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add to date mixture and mix gently until dry ingredients are incorporated. Turn batter into a greased and parchment-lined 9-inch square or round cake pan (sides must be at least 1 1/2"-2" high).

Bake in preheated 375℉ (190℃) oven for 40 to 45 minutes, or until cake tests clean with toothpick. Cool on wire rack for 10 minutes. Run a thin knife around edges of pan and turn out cake. Remove parchment and invert cake onto serving plate. (Cake can be served warm or at room temp.)

White cake is baking, make the sauce: In saucepan, melt the butter over medium heat. Add sugar, corn syrup and evaporated milk. Stir and heat (below boiling) until all ingredients are combined. Remove from heat. Stir in vanilla extract.

Pour ½ cup of the warm sauce over cake and brush top and sides. Cut cake into serving pieces and serve with remaining sauce and, if desired, with slightly-sweetened whipped cream or vanilla ice cream.

NOTE: Cake may be cooled, wrapped and frozen for up to 6 weeks. Sauce can be made ahead and frozen. Thaw in refrigerator and reheat slowly before serving.

 

* not incl. in nutrient facts

Reviews

almost 6 years

The recipe sounds delicious, and the photo looks even better. Love this sticky toffee pudding, will have to give it a try. Thanks for sharing the delicious recipe with photo :)

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Comments

Choc Chip Uru
Sydney, Australia
 almost 6 years ago

Haha so funny that we posted sticky date so close to one another - yours looks awesome :D

Cheers
Choc Chip Uru
Latest: Rich Sticky Date Pudding w/ Butterscotch Sauce

lynn in ma
Leicester, MA, United States
 almost 6 years ago

Thanks. Yours does, too!

Lynn

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 31940% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 228mg 9%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 1%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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