Ingredients for the Cake:
4.6 oz (3/4 cup) pitted dates, finely chopped
300 g (11/4 cups) water
1 tsp baking soda
55 g (1/4 cup) unsalted butter, at room temperature
150 g (3/4 cup) light brown sugar
1 large egg
1 tsp vanilla extract
130 g (1 cup + 1 Tbs) all-purpose flour, sifted
1 tsp baking powder, sifted
Prepare the dates: Combine the chopped dates and water in a saucepan over medium heat. Bring to a boil, then reduce to a simmer for 7 minutes. Remove from heat, and stir in the baking soda.
Prepare the batter: Beat the butter and brown sugar until creamy. Add the egg and vanilla extract, and beat until well-combined. Gradually mix in the flour and baking powder.
Make the batter: Pour the entire date mixture into the batter, and mix on low speed until well-blended. The cake batter will appear runny, but this is normal.
Bake the cake: Pour the batter into a greased 9-inch round pan. Bake at 350°F for 35 minutes, until the center comes out clean with a toothpick.
Ingredients for the Sauce:
113 g (1 stick) unsalted butter
115 g (1/2 cup) heavy cream
220 g (1 cup, packed) brown sugar, light or dark
1 – 2 Tbs bourbon
Make the sauce: Combine all ingredients in a saucepan. Stir over medium heat to melt and evenly distribute the mixture. Bring the mixture to a boil, then lower the heat and cook for another 10 minutes to thicken the sauce.
Complete the pudding: Poke several holes in the cake with a chopstick. Pour 1/2 to 2/3 of the warm sauce over the cake. Allow the cake to soak in the sauce for at least 20 minutes. When ready to serve, invert the cake onto a plate and drizzle the remaining sauce over the cake.
This turned out incredibly delicious without being overly rich and sweet! The gooey, buttery sauce with a hint of bourbon really added to the flavor and texture of the moist, spongy cake. This sticky toffee pudding has become one of my staple desserts!