Originated in Europe, Sticky Toffee Pudding is similar to bread pudding, but with a delicious, dark toffee sauce. This dessert is moist, rich, and impossible to resist. Sticky Toffee Pudding is a scrumptious confection that would pair perfectly with whipped cream, vanilla ice cream, or any other topping of your choice!
IngredientsFor the cake: • 1 cup dates, pitted • 1 cup water • 4 tablespoons unsalted butter, melted • 3/4 cup brown sugar, packed • 2 eggs • 2 tablespoons golden syrup • 1/4 cup molasses • 1 1/2 cups all-purpose flour • 2 teaspoons baking soda • 1 1/2 teaspoon baking powder • 1/2 teaspoon salt For the sauce: • 8 tablespoons unsalted butter • 1/2 cup brown sugar, packed • 1/4 cup golden syrup • 1/2 cup molasses • 3/4 cup whipping cream
Preheat the oven to 350 degrees F.
Coat an 8x8-inch cake pan with cooking spray, and set it aside for later.
In a saucepan, combine the dates and water, and bring to a boil.
After the dates become soft, add the mixture to a food processor or blender and blend until it has a creamy consistency, with no lumps.
Add together the melted butter and the brown sugar in a small bowl; beat thoroughly.
Combine the mixture with the eggs and beat until light in color.
Add the golden syrup, the molasses, and the date mixture. Beat until fully incorporated.
Add the flour, baking soda, baking powder, and salt to a different bowl and combine.
Pour half of the flour mixture into the bowl with the date mixture, and stir until they are fully consolidated.
Then pour in the remainder of the flour mixture and thoroughly combine. Feel free to do this step in a stand mixer or with a hand mixer if you have either available.
Pour the cake batter into the greased baking pan.
Bake for 35 minutes or until done. Poke the center of the cake with a toothpick and if it comes out clean, it's ready to come out of the oven.
While the cake is in the oven, put the butter, brown sugar, golden syrup, and molasses into a medium saucepan, and stir well.
Heat the mixture until the butter has melted and everything is fully combined.
Mix in the whipping cream last.
Using a large scoop, scoop out as many servings as you can, about 9 portions, while the cake is still warm.
Pour the sauce on top of the warm cake, and serve immediately.