Tuesday, November 15, 2016

Sticky Toffee Pudding

Sticky Toffee Pudding by freshfromthe.com

Funny enough, I thought I had posted this recipe some time ago. Then I realized I think I didn't like the pictures, so I never did post it. What a shame! This cake is seriously delicious. It's super moist (I know, I know, some of you hate that word) and the toffee sauce on top?


I could just spoon that straight into my mouth and be happy. Like, what else can we put this sauce on? Ice cream? Sure. That sounds amazing.

Sticky Toffee Pudding by freshfromthe.com

It's also pretty dang easy to make. The only thing you need is some time to chop up your dates and let them soak. Otherwise it's pretty basic and simple. I will give you one tip - I started making the rest of the dough while the dates were still resting, so I then let it sit a bit until those were done. It got a little hard to stir after that, so mixing in the date puree wasn't as easy and took a little more elbow grease. So, I would wait until the date puree is ready to go before starting on the rest of the batter. 

Also, the toffee sauce does bubble up a bit, so you may want to use a larger saucepan than you think is necessary. I just used a regular saucepan and had a couple close calls, but it did work. Just something to consider!

Sticky Toffee Pudding by freshfromthe.com

Sticky Toffee Pudding by freshfromthe.com

This cake does take some time to make, but it’s totally worth it – deliciously sweet and irresistible.


    For The Cake:
  • 12 ounces (2 ¼ cups) dried dates
  • 2 ¼ cups boiling water
  • 1 ½ teaspoons baking soda
  • 1 stick (8 Tablespoons) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 Tablespoons light brown sugar
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 2/3 cups all-purpose flour

  • For the Sauce:
  • 1 stick (8 Tablespoons) unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup plus 2 Tablespoons brown sugar
  • 2 teaspoons vanilla extract
  1. First, make the cake: Pit and roughly chop the dates and place them in a heatproof bowl. Pour the boiling water over them and stir in the baking soda. Cover and set aside for 30 minutes.
  2. Preheat your oven to 350°F. Butter a 9x13 baking pan.
  3. Blend the date mixture in a blender or food processor (I used a hand blender) until smooth. In a large bowl, combine the melted butter and sugars. Whisk in the the eggs, then the salt. Stir in the flour, and then the date puree. Pour the batter into your prepared pan and bake for 25-30 minutes until a tester inserted in the center comes out clean.
  4. Then, make the sauce: Combine the butter, cream, sugar and vanilla in a saucepan over medium heat. Bring to a simmer, then whisk for about 10 minutes until it thickens a bit.
  5. Cut out a piece and drizzle on the toffee and enjoy! Optionally, you can also make some whipped cream and add that as well if you need a little break from the sweetness. 

Recipe via Smitten Kitchen

Sticky Toffee Pudding by freshfromthe.com

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