Description
This classic British dessert features a moist date cake drenched in a rich, buttery toffee sauce. The dates are cooked with baking soda and water to create a tender crumb, then the cake is baked to golden perfection and served warm with the silky sauce poured over the top.
Ingredients
- 8 ounces pitted dates (about 1 1/4 cups), coarsely chopped
- 1 cup water
- 1/2 cup plus 1/2 cup unsalted butter, softened (1 cup total, divided for cake and sauce)
- 1 cup plus 1 cup light brown sugar, firmly packed (2 cups total, divided for cake and sauce)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (177°C). Butter an 8×8-inch baking dish or a 9-inch round cake pan. Place the chopped dates and water in a small saucepan over medium-high heat. Bring to a boil, then remove from heat and stir in the baking soda. The mixture will foam and bubble. Let stand for 15 minutes until the dates are soft and the mixture has cooled slightly.
- In a large bowl, using an electric mixer, beat 1/2 cup of the softened unsalted butter with 1 cup of the packed light brown sugar until light and fluffy, about 3 minutes on medium speed. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- With the mixer on low speed, add half of the flour mixture to the butter mixture, then pour in the cooled date mixture (including any liquid) and mix until just combined. Add the remaining flour mixture and mix until no streaks remain. Do not overmix; the batter should be thick and slightly lumpy.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30 to 35 minutes, until the cake is golden brown, pulls away from the sides of the pan, and a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool in the pan for 15 minutes.
- While the cake bakes, make the toffee sauce. In a medium saucepan over medium heat, combine the remaining 1/2 cup unsalted butter, 1 cup heavy cream, and the remaining 1 cup packed light brown sugar. Stir with a wooden spoon until the butter melts and the sugar dissolves.
- Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes, until the sauce thickens slightly and turns a deep amber color. You can test by dipping a spoon; the sauce should coat the back of the spoon. Stir in 1/2 teaspoon kosher salt and 1 teaspoon vanilla extract. Remove from heat.
- To serve, cut the warm cake into 4 portions. Place each portion on a dessert plate or shallow bowl. Pour a generous amount of the warm toffee sauce over each piece, allowing it to pool around the base.
- For extra indulgence, serve with a dollop of crème fraîche, lightly sweetened whipped cream, or vanilla ice cream. The contrast of the hot sauce and cold cream is traditional.
- Store any leftover cake and sauce separately in airtight containers in the refrigerator for up to 5 days. The sauce will thicken when cold; reheat gently in a saucepan or microwave.
- To freeze, wrap individual cake portions tightly in plastic wrap then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F (177°C) oven for 10 minutes or microwave for 30 seconds before serving with warmed sauce.
Notes
Storage: store leftover pudding with sauce in an airtight container in the refrigerator for up to 5 days. Freezing: wrap individual portions tightly in plastic wrap then foil, freeze for up to 3 months. Reheat: thaw overnight in fridge, then reheat in a 350°F oven for 10-15 minutes or microwave individual portions for 30 seconds. The sauce will separate if boiled too vigorously; keep at a gentle simmer.
Nutrition
- Calories: 1395
- Sugar: 146g
- Sodium: 830mg
- Unsaturated Fat: 35g
- Trans Fat: 71g
- Carbohydrates: 188g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 257mg
Keywords: sticky toffee pudding, Alton Brown sticky toffee pudding, British dessert, date cake, toffee sauce, baked pudding, comfort dessert, holiday dessert, classic British pudding, caramel pudding, date pudding with toffee