Sticky Toffee Pudding with Date Sponge and Toffee Sauce
Inspired by techniques from Serious Eats.
A moist date sponge soaked in a buttery toffee sauce, served warm with extra sauce and a scoop of vanilla ice cream.
Always check the labels of the products you use.
Method
- 1
Simmer. Cook 450 g dates in 480 ml water for 5 min until soft, then off the heat stir in 2 tsp bicarbonate of soda and ¼ tsp salt, cool 10 min and purée smooth.
- 2
Mix. Whisk 450 g flour and 2 tsp baking powder together.
- 3
Cream. Beat 140 g butter and 450 g sugar until pale and fluffy, 3-4 min, then beat in 5 eggs one at a time and 2 tsp vanilla.
- 4
Combine. On low speed add the flour in three additions, alternating with the date purée, mixing just until combined.
- 5
Bake. Spread the batter in a buttered and floured tin and bake at 175 °C until risen and a skewer comes out clean, 50-60 min.
- 6
Sauce. Melt 225 g butter, 225 g dark brown sugar and ¼ tsp salt until bubbling, then whisk in 240 ml cream and ½ tsp vanilla and simmer 2-3 min.
- 7
Soak. Poke the warm cake all over with a skewer and pour over about a third of the sauce, letting it soak in for 10 min.
- 8
Serve. Cut into squares and serve warm with more sauce and a scoop of vanilla ice cream.
Storage
Best served warm the day it's made; keep any leftovers covered and reheat gently with a little extra sauce.
Equipment
- 33 x 23 cm baking tin
- medium saucepan
- stick blender or food processor
- medium bowl
- stand mixer with paddle
- spatula
- skewer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 724 kcal |
| Protein | 8.2 g |
| Carbohydrate | 102.7 g |
| of which sugars | 75.8 g |
| of which free sugars | 55.2 g |
| Fat | 32.9 g |
| of which saturates | 20.1 g |
| Fibre | 3.2 g |
| Salt | 0.94 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
