Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper.
2. In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them sit for 10 minutes.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs and vanilla extract and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture and mix until just combined.
6. Add the date mixture to the batter and stir until well combined.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, prepare the toffee sauce.
9. In a small saucepan, combine 1/2 cup unsalted butter, 1 cup brown sugar, and 1/2 cup heavy cream. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.
10. Bring the mixture to a boil and cook for 2-3 minutes, or until the sauce has thickened slightly.
11. Remove the cake from the oven and let it cool for 5 minutes. Poke holes all over the top of the cake with a fork.
12. Pour the warm toffee sauce over the cake, making sure it seeps into the holes.
13. Serve the cake warm, with additional toffee sauce and whipped cream, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- This recipe serves 9-12 people.
Nutritional information:
- Calories: 427
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 96mg
- Sodium: 314mg
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 47g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of dried fruit in place of the dates.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- You can substitute the toffee sauce with caramel sauce or chocolate sauce.
Tips and tricks:
- Make sure to chop the dates finely so that they blend well into the batter.
- Don't overmix the batter, as this can make the cake tough.
- Poke the holes in the cake while it's still warm so that the toffee sauce can seep in easily.
Storage instructions:
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds, or until warm.
Presentation ideas:
- Serve the cake on a platter with a drizzle of toffee sauce and a dollop of whipped cream.
Garnishes:
- Garnish the cake with chopped nuts or a sprinkle of sea salt.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- This cake is rich and decadent on its own, but you can serve it with fresh fruit or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a little more toffee sauce to the top.
- If the cake is too moist, try baking it for a few minutes longer.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the cake.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Sticky toffee pudding cake is a traditional British dessert that dates back to the 1970s.
Flavor profiles:
- This cake is sweet, rich, and sticky, with a caramel-like flavor.
Serving suggestions:
- Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
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Region: British
Taste: Sweet, Rich, Buttery, Caramelized, Moist