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Indulge in a Rich Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 oz 225 g pitted dates, chopped
  • 1 cup 240 ml water
  • 1 tsp baking soda
  • 1/2 cup 115 g unsalted butter, softened
  • 1 cup 200 g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups 190 g all-purpose flour
  • 1/2 tsp salt
  • 1 cup 240 ml heavy cream
  • 1 cup 200 g packed brown sugar (for sauce)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a saucepan, combine chopped dates and water. Bring to a boil, then remove from heat and stir in baking soda. Let it cool.
  3. In a mixing bowl, cream the butter and brown sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Mix in the cooled date mixture until combined.
  6. Sift together the flour and salt, then fold into the date and butter mixture.
  7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  8. While the cake is baking, prepare the toffee sauce by combining cream and brown sugar in a saucepan over medium heat.
  9. Bring the sauce to a boil, then lower the heat and simmer for about 5 minutes until it thickens.
  10. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
  11. Drizzle warm toffee sauce over the cooled cake before serving.