Sticky Toffee Pudding from the UK – We need to celebrate

It is the seventh anniversary of my bike accident today. I had brain bleeding, a concussion, and lost a tooth. Despite all of these symptoms, I did not get any permanent damage, which I am extremely grateful for. If you want to read about the details of my accident, check the details here. Obviously I have to celebrate this special day with a decadent cake, obviously.  Today I decided for British sticky toffee pudding. I have mentioned it before, we were in Scotland last fall for the first time and at some point I ate sticky toffee pudding. This is a sticky date cake that is served with a toffee sauce. It is a dream come true if you ask me. You can do single servings, but I decided for the more traditional route and went with a cake you can cut into slices. The warmth and cozyness of this cake is to die for, can I interest you in making it?

Even if you are not into dates, you don’t need to worry. They simply enhance the caramel flavor, but don’t taste very strongly. I have to say, I really need to make this sticky toffee pudding more often, it is such a comfort food. Often it is served with some vanilla ice cream. I love the fact that even beginners will not find it difficult to make. While the cake is baking, you are making the sauce, so I would say the amount of flavor you get for the amount of preparation is actually awesome. Think a warm kiss of comfort and you have sticky toffee pudding.

Cake: Sponge cake from Nigella, toffee sauce from Jane’s Patisserie

Print Recipe

Sticky Toffee Pudding from the UK

Serves: One 20x20cm cake form

Prep Time: 25min – Cooking Time: 35min – Total Time: 1hr

This sticky toffee pudding from the UK is a date cake that is served with a toffee sauce and is a caramel dream come true.

Ingredients

• Cake
• 200 grams of destoned dates
• 200 grams of water
• 1 teaspoon of baking soda
• 75 grams of butter at room temperature
• 50 grams of molasses
• 50 grams of dark brown sugar
• 2 eggs
• 150 grams of all-purpose flour
• 2 teaspoons of baking powder
• 
  
• Toffee Sauce
• 75 grams of butter
• 75 grams of dark brown sugar
• 50 grams of molasses
• 150 grams of heavy cream
• Optional: 1 teaspoon of vanilla extract

Instructions

1

For the cake roughly chop the dates, then place into a bowl and pour boiling water and baking soda on top. Let sit for about ten minutes. Meanwhile preheat oven to 180 degrees Celsius, line a brownie cake form (20x20cm) with parchment paper and look for a large bowl and take out the remaining ingredients.

2

Beat the butter with the molasses until luffy, then beat in the sugar. Once all combined, incorporate one egg for abouut 30 seconds, then repeat with the second egg. Now puree your dates with the liquid in a blender or food processor and set aside. Add flour and baking powder to the bowl and only beat until combined. Lastly add the dates with liquid and only beat until combined. Pour into prepared cake form and bake on medium rack for about 35 minutes. An inserted toothpick should come out clean.

3

For the toffee sauce weigh all ingredients into a pot. Bring to medium heat and wait for the butter to melt. Once everything is melted, bring to a boil and let boil for about two minutes. Set aside.

4

Once you take the cake out of the oven, poke with a toothpick or fork. Spread about one third of the toffee sauce on top, cake and toffee sauce can still be warm. Serve with remaining toffee sauce and a scoop of ice cream. You can freeze the cake easily, wrap tightly airtight. Unfreeze in fridge and pop in the microwave for a little bit. Tastes best slightly warm with more toffee sauce.

Are you going to celebrate with me?

If you want to have a look at the cakes I made in previous years, you will find them below in reverse order:

#1 Finish strawberry cake

#2 Chocolate Nutella cake with blueberries

#3 Sachertorte from Austria

#4 Decadent caramel chocolate cake

#5 No bake chocolate cheesecake

#6 Vegan Oreo cake