Sticky Toffee Pudding

This is a classic British dessert. The moist sponge cake is made with dates and generously covered with toffee sauce. It’s a must after beef wellington.

Sticky Toffee Pudding
makes a 9x13” cake

shopping list —

• 454 grams dates

• 480 ml water

• 2 tsp baking powder

• 454 grams ap flour

• 2 tsp baking powder

• 1/2 tsp salt

• 140 grams unsalted butter

• 454 grams sugar

• 5 large eggs

• 2 tsp vanilla extract

for the toffee sauce —

• 454 grams butter

• 454 grams dark brown suagar

• 1/2 tsp vanilla extract

• 1 cup cream

• 1/2 tsp kosher salt

equipment —

• 9 x 13” pan

• sauce pan x2

• immersion blender or blender

• stand mixer with paddle attachment

steps —

for the cake —

1. Preheat the oven to 350ºF.

2. Butter a 9x13” pan with butter, dust with flour, and shake out the excess.

3. In a medium sauce pan, combine the dates with the water over high heat. Bring to a boil. Remove from the heat and add the baking soda and salt. Allow the dates to sit until softened. Cool slightly, stirring occasionally.

4. Blend the date mixture until smooth using a blender or immersion blender.

5. In a separate bowl, whisk the flour and baking powder.

6. In a stand mixer with the paddle attachment, beat the butter, sugar, and vanilla on medium high speed until fluffy, scraping as needed.

7. Add the eggs one at a time until well incorporated.

8. Add the flour and mix on low speed until just combined.

9. Add the dates and the liquid and mix until just incorporated, scraping as needed.

10. Pour the batter into the prepared 9x13” pan.

11. Bake for about 1 hour, or until an inserted cake tester comes clean. Remove from the oven and cool on a wire rack.

12. Once cool, poke the cake with a few holes.

for the sauce —

1. Melt the butter over medium heat. Add the sugar and vanilla extract. Whisk until the sugar has dissolved.

2. Remove the heat and whisk in the heavy cream.

3. Pour the sauce over the cake.

4. Serve with more toffee sauce and whipped créme fraïche or ice cream.