Sticky Toffee Pudding

Sticky Toffee Pudding Cake with Caramel Sauce

I had never heard of sticky toffee pudding until I saw a recipe for it in the January 2012 issue of bon appetit. All it took to grab my attention was the mention of dates, (which are a component of some of our favorite desserts). After doing some research on sticky toffee pudding, I learned that it is more of a spongey moist cake than a pudding, with a luscious caramel topping. It is also one of the classic desserts of Britain and can be found at many restaurants in the country.
One thing to be careful of when making this recipe is the kind of cake pan you choose. Although the recipe states that a six cup capacity pan will work, my six cup capacity savarin mold slightly overflowed in my oven while baking. This did not affect the taste of the finished product, but the mess inclines me to use a bundt pan next time.
This pudding was one of our featured Christmas desserts. I baked the cake one day ahead and made the caramel sauce just before serving it. As the sauce sits it will harden, so you will want to soften it slightly in the microwave at the next meal (that is, if there is any left)! Nothing topped it off better than a generous dollop of homemade whipped cream. Bon appetit!

boiling the chopped dates
adding the boiled dates to the dry ingredients
the batter
after spreading evenly in a savarin mold
My savarin mold is 6 cup capacity and not quite large enough to hold all of the batter while baking;
There was some spill-over in the oven. Next time I will use a bundt pan.
ingredients for the caramel sauce
boiling the caramel sauce
The caramel sauce needs to be served warm because it gets too thick to pour at room temperature.
side view with a chunk taken out
We served each piece with a happy helping of homemade whipped cream.

ingredients

For the Sticky Toffee Pudding Cake:
1/4 cup butter, softened
1&1/2 cups all-purpose flour
1&1/2 cups chopped pitted dates (6 oz. box)
1&1/4 cups water
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs

————

For the Caramel Sauce:
1&1/4 cups packed light brown sugar
1/2 cup heavy cream
1/4 cup butter
1 teaspoon brandy (optional)
1/2 teaspoon vanilla extract

1. To make the cake: Preheat oven to 350 degrees. Butter and flour a 6 cup bundt pan or 6 one-cup bundt pan molds.
2. Bring dates and 1&1/4 cups water to a boil in a medium saucepan. Remove from heat, stir in baking soda (mixture will become foamy). Set aside, let cool.
3. Whisk flour, baking powder, and salt in a small bowl.
4. In a large bowl, beat butter, sugar, and vanilla to blend (mixture will be grainy). Add 1 egg, beat to blend Add half of flour mixture and half of date mixture, beat to blend. Repeat with remaining egg, flour mixture, and date mixture. Pour into prepared mold.
5. Bake for 40-45 minutes, until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 30 minutes, invert pudding onto rack. (Cake part can be baked one day ahead. Cover and let stand at room temperature).

6. For the caramel sauce: Bring sugar, cream, and butter to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly for 3 minutes. Remove from heat and stir in brandy (if using) and vanilla.

7. To Serve: Cut cake into wedges. Serve with sauce and whipped cream.

Notes

The caramel sauce can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.

Recipe from January 2012 issue of bon appetit
Recipe comes from Sandy Lerner, owner of Hunter’s Head Tavern

 

Sticky Toffee Pudding
 
Prep time
Cook time
Total time
 
Serves: 8-12
Ingredients
  • For the Sticky Toffee Pudding Cake:
  • ¼ cup butter, softened
  • 1&1/2 cups all-purpose flour
  • 1&1/2 cups chopped pitted dates (6 oz. box)
  • 1&1/4 cups water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ------------
  • For the Caramel Sauce:
  • 1&1/4 cups packed light brown sugar
  • ½ cup heavy cream
  • ¼ cup butter
  • 1 teaspoon brandy (optional)
  • ½ teaspoon vanilla extract
  • ------------
  • whipped cream
Instructions
  1. To make the cake: Preheat oven to 350 degrees. Butter and flour a 6 cup bundt pan or 6 one-cup bundt pan molds.
  2. Bring dates and 1&1/4 cups water to a boil in a medium saucepan. Remove from heat, stir in baking soda (mixture will become foamy). Set aside, let cool.
  3. Whisk flour, baking powder, and salt in a small bowl.
  4. In a large bowl, beat butter, sugar, and vanilla to blend (mixture will be grainy). Add 1 egg, beat to blend Add half of flour mixture and half of date mixture, beat to blend. Repeat with remaining egg, flour mixture, and date mixture. Pour into prepared mold.
  5. Bake for 40-45 minutes, until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 30 minutes, invert pudding onto rack. (Cake part can be baked one day ahead. Cover and let stand at room temperature).
  6. For the caramel sauce: Bring sugar, cream, and butter to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly for 3 minutes. Remove from heat and stir in brandy (if using) and vanilla.
  7. To Serve: Cut cake into wedges. Serve with sauce and whipped cream.
Notes
The caramel sauce can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using. Recipe from January 2012 issue of bon appetit Recipe comes from Sandy Lerner, owner of Hunter's Head Tavern

Pin ItFollow Me on Pinterest

Comments

  1. This looks delicious!
    I just found your blog and I loved it! Am a happy follower now!
    Visit me at: my-greek-cooking.blogspot.com

  2. Yummy.  This recipe looks just delicious.  I must try it.  Come visit us. We have an awesome molten cocoa cake today.

  3. Mmmm.  Nothing better than a toffee topping!  Thanks for linking up with “Strut Your Stuff Saturday.” We loved having you and hope you’ll be back next Saturday to share more terrific ideas!  -The Sisters

Speak Your Mind

Rate this recipe: