Preheat oven to oven to 350°F with the rack in the middle position. Lightly butter an 11 x 8-inch glass or oven-safe casserole dish.
Prepare dates: Place dates in a small bowl and sprinkle with baking soda. Scald milk in a small saucepan on moderate-high heat. Pour milk onto dates. Stir then set aside to cool, about 15 minutes.
Prepare cake: Place flour, baking powder and salt into a small bowl and stir together. Beat eggs together in a separate bowl. Place beaten eggs, brown sugar, butter and vanilla extract into the canister of a food processor fitted with a blade attachment. Run on low speed to combine. Add dry ingredients, one tablespoon at a time through the feed tube with the machine running on a low speed. Remove the lid and add the soaked dates and liquid. Return lid to processor and run on a slightly faster speed to chop the dates and create a smooth batter.
Pour batter into prepared dish and smooth it out evenly.
Transfer to oven and bake for 30 minutes or until centre is set and edges are slightly golden.
Prepare Salty Caramel Sauce while cake bakes: Melt butter in a small saucepan over moderate-high heat. Stir in the sugar and salt. Continue to stir while the sugar melts and dissolves into the butter. Add the cream and stir to combine. Continue to stir until the sauce begins bubbling, then reduce to simmer. Cook about 10 minutes, stirring occasionally, until reduced to a thickened consistency. Keep sauce on a low heat until use.
Remove cake from oven. Poke holes in cake with brochette or fork, then slowly pour about ⅓ of the quantity of Salty Caramel Sauce onto the cake trying to cover its surface.
Leave pudding to settle and soak for 15 minutes.
To serve: Sprinkle the cake with sea salt flakes. Cut the cake into 12 portions or simply spoon out portions into bowls or onto dessert plates. Drizzle each portion with more of the Salty Caramel Sauce. Add a dollop of whipped cream. Serve immediately and warm.
Sticky Toffee Pudding
Ingredients
For the cake:
1 cup chopped dates
¾ cup homogenized milk
1 teaspoon baking soda
6 tablespoons butter
¾ cup dark brown sugar
2 eggs, room temperature
2 teaspoons pure vanilla extract
1½ cups unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
sea salt flakes
For the salty caramel sauce:
½ cup butter
1½ cups brown sugar
¾ cup 35% cream
½ teaspoon kosher salt
To serve:
whipped cream
Directions
Preheat oven to oven to 350°F with the rack in the middle position. Lightly butter an 11 x 8-inch glass or oven-safe casserole dish.
Prepare dates: Place dates in a small bowl and sprinkle with baking soda. Scald milk in a small saucepan on moderate-high heat. Pour milk onto dates. Stir then set aside to cool, about 15 minutes.
Prepare cake: Place flour, baking powder and salt into a small bowl and stir together. Beat eggs together in a separate bowl. Place beaten eggs, brown sugar, butter and vanilla extract into the canister of a food processor fitted with a blade attachment. Run on low speed to combine. Add dry ingredients, one tablespoon at a time through the feed tube with the machine running on a low speed. Remove the lid and add the soaked dates and liquid. Return lid to processor and run on a slightly faster speed to chop the dates and create a smooth batter.
Pour batter into prepared dish and smooth it out evenly.
Transfer to oven and bake for 30 minutes or until centre is set and edges are slightly golden.
Prepare Salty Caramel Sauce while cake bakes: Melt butter in a small saucepan over moderate-high heat. Stir in the sugar and salt. Continue to stir while the sugar melts and dissolves into the butter. Add the cream and stir to combine. Continue to stir until the sauce begins bubbling, then reduce to simmer. Cook about 10 minutes, stirring occasionally, until reduced to a thickened consistency. Keep sauce on a low heat until use.
Remove cake from oven. Poke holes in cake with brochette or fork, then slowly pour about ⅓ of the quantity of Salty Caramel Sauce onto the cake trying to cover its surface.
Leave pudding to settle and soak for 15 minutes.
To serve: Sprinkle the cake with sea salt flakes. Cut the cake into 12 portions or simply spoon out portions into bowls or onto dessert plates. Drizzle each portion with more of the Salty Caramel Sauce. Add a dollop of whipped cream. Serve immediately and warm.
Sticky Toffee Pudding
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The easiest cake-style pudding soaked and drizzled with a warmed caramel sauce, then served with a dollop of whipped cream…
STICKY TOFFEE PUDDING is this season’s sweetest treat!
As you prepare to embark on making this exceptionally perfect recipe, let me just say… happy holidays!
Back to this recipe! We absolutely get it! It’s shockingly easy and surprisingly enough takes less than 45 minutes to make. Oh and then there’s that whole bit how every single person who tries it will say, “Oh, please make me that STICKY TOFFEE PUDDING again, please!” No two ways about it, this spectacular dessert is sensational!
This recipe is included in our collection of HOLIDAY SWEETS for good reason; it’s especially perfect when served as dessert at a holiday meal or get-together. If you plan to serve it as the sweet treat at a party, we suggest doubling the recipe to make two dishes of deliciousness. Trust me, there won’t be leftovers.
Looking at the photo of the ingredients, there are just two things that come to mind. First, this looks like we’re making some kind of cake. Correct! Second thing, are we making a cake using dates? Kinda, sorta, you bet! Here’s where we’re building excitement, read on!
DATES
STICKY TOFFEE PUDDING is actually a cake made with dates that gets soaked with a buttery salted caramel sauce turning into something soft like pudding. Dates are the star of this recipe; they act as a sweetening agent and their flavour amplifies the sauce’s caramel flavour. Sprinkling the dates with baking soda and soaking them in scalded milk softens them perfectly.
BATTER BASICS
Pretty sure you have butter, eggs, vanilla extract and dark brown sugar on hand, right? If not run to your local market to get whatever’s missing. Although some recipes for STICKY TOFFEE PUDDING include things like spices, corn syrup, molasses and shortening, we worked the recipe up with an eye to simple = delicious. The result is perfection.
DRY MIX
So we know the baking soda is already working to soften the soaking dates, but it will also contribute a little bit to give the cake some rise. We wanted more, so we added baking powder in with the flour to give the cake lots of air bubbles and height. We also added kosher salt into the mix; the goal is that tastebud-grabbing salty-sweet flavour profile.
MACHINE AGE
For those living off the grid, yes, you can pull the batter together by hand. Just make sure you macerate the tidbits of dates with the back of a spoon. For everyone else, grab your food processor. As promised, we made the recipe almost extra-easy; last thing we need is for you to be spending even more time in the kitchen away from those you love. Using the food processor gets the batter for this toffee pudding from machine to buttered baking dish in five minutes – blush!
SALTED CARAMEL SAUCE
As soon as you place the cake in the oven, make this sauce. Again, I know, way easy, right? Melt butter, add sugar, salt and then heavy cream. Seriously Nik, no flour, no cornstarch? Why would we! This basic caramel sauce is all you need.
One little “it happened to me” moment during the testing of this recipe: There I was listening to some new music, sipping a coffee, texting Carol, not paying attention to the sauce. You guessed it, I had a boil over. If that had happened with a full house, I would have been mortified. Stir the sauce often while it reduces and thickens.
SOAKER
Please pretend not to be underwhelmed when you first bring the cake out of the oven and you think, “So, this is a cake!” Now although it may not look like much, we’re not done yet. Immediately poke the cake with a brochette or toothpick and pour about ⅓ of the caramel sauce over the cake.
Remember when you were a kid, and you’d be out on a winter’s day, and you’d break through the ice covering a puddle? As cold water would get in your boot you’d yell, “Soaker!” Do that here, as you stand transfixed watching that rich caramel sauce bubble up as it hits the hot baking dish and gets soaked up by the cake.
SERVE
You all know me, always trying to push the envelope. In this case it’s trying to heighten that salty-meets-sweet pairing in this winning dessert. I suggest you follow my lead and sprinkle the pudding with sea salt flakes right before you serve.
Dish your STICKY TOFFEE PUDDING out at the table. Go slow, I really want you to work it. Cutting it takes little effort because it’s so cloud-like in texture. Lifting a square up out of the dish, all eyes will be on it. Pour the caramel sauce slowly so that the light amber-coloured confection cascades down onto the plate, then dollop the whipped cream on with purpose. My goodness, YOU GOT THIS!
Remember us when you take your first bite and make sure to tell everyone who asks, “Oh, it’s easy! My friend Nik at Weekend at the Cottage always delivers.” And in this case, dear friends, truer words have never been spoken – the proof is in the pudding!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cake:
1 cup chopped dates
¾ cup homogenized milk
1 teaspoon baking soda
6 tablespoons butter
¾ cup dark brown sugar
2 eggs, room temperature
2 teaspoons pure vanilla extract
1½ cups unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
sea salt flakes
For the salty caramel sauce:
½ cup butter
1½ cups brown sugar
¾ cup 35% cream
½ teaspoon kosher salt
To serve:
whipped cream
Directions
Preheat oven to oven to 350°F with the rack in the middle position. Lightly butter an 11 x 8-inch glass or oven-safe casserole dish.
Prepare dates: Place dates in a small bowl and sprinkle with baking soda. Scald milk in a small saucepan on moderate-high heat. Pour milk onto dates. Stir then set aside to cool, about 15 minutes.
Prepare cake: Place flour, baking powder and salt into a small bowl and stir together. Beat eggs together in a separate bowl. Place beaten eggs, brown sugar, butter and vanilla extract into the canister of a food processor fitted with a blade attachment. Run on low speed to combine. Add dry ingredients, one tablespoon at a time through the feed tube with the machine running on a low speed. Remove the lid and add the soaked dates and liquid. Return lid to processor and run on a slightly faster speed to chop the dates and create a smooth batter.
Pour batter into prepared dish and smooth it out evenly.
Transfer to oven and bake for 30 minutes or until centre is set and edges are slightly golden.
Prepare Salty Caramel Sauce while cake bakes: Melt butter in a small saucepan over moderate-high heat. Stir in the sugar and salt. Continue to stir while the sugar melts and dissolves into the butter. Add the cream and stir to combine. Continue to stir until the sauce begins bubbling, then reduce to simmer. Cook about 10 minutes, stirring occasionally, until reduced to a thickened consistency. Keep sauce on a low heat until use.
Remove cake from oven. Poke holes in cake with brochette or fork, then slowly pour about ⅓ of the quantity of Salty Caramel Sauce onto the cake trying to cover its surface.
Leave pudding to settle and soak for 15 minutes.
To serve: Sprinkle the cake with sea salt flakes. Cut the cake into 12 portions or simply spoon out portions into bowls or onto dessert plates. Drizzle each portion with more of the Salty Caramel Sauce. Add a dollop of whipped cream. Serve immediately and warm.
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