Sticky Toffee Pudding

How did you celebrate the New Year? I attended a house party and brought a sticky toffee pudding (along with some of my leftover macarons that I made a couple weeks prior)–the dessert was a huge hit! I followed Marie Simmons’ recipe with a few adjustments.

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!

41 thoughts on “Sticky Toffee Pudding

  1. the sticky toffee pudding cake is here! Been looking forward 🙂 Looks as amazing as you’d hinted at on fb. Going to make for sure. Won’t even wait for a party to do it as looks like the cake itself is reason enough to party. Divine 😀

    1. Haha it’s definitely worth making even without a party! The party I went to was very small but a good amount of the dessert was eaten up. Everyone went back for seconds. Please let me know how yours turns out! Always happy to see you stop by 🙂

  2. Oh my gosh – that photograph of the butter melting…. heavenly! What a wonderful post! I love dates and although I’ve had sticky toffee pudding in restaurants – never actually made it. I will now. thanks for the inspiration!

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