Description

This sticky toffee pudding is a dark and moist sponge cake made with dates and sweetened with brown sugar and molasses. It’s served with a warm rich-buttery toffee sauce.

Ingredients

Pudding Cake

8 oz dried pitted dates
1 cup (250ml) boiling water
1 teaspoon baking soda
2 tablespoons melted butter (salted or unsalted)
1 cup (200g) lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3 tablespoon molasses
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Toffee Sauce

1/2 cup (75ml) heavy/whipping cream
1/2 cup (100g) lightly packed brown sugar
1/4 cup (57g) butter (salted or unsalted)
3 tablespoon molasses
1 teaspoon vanilla extract

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Instructions

Soak the pitted dates in the just boiled water and baking soda for 15 minutes. Puree the whole mixture including the water in a food processor or blender until smooth with some small chunks remaining.
Preheat oven to 350F and generously grease a muffin pan.
In a medium bowl, toss together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the pureed dates, butter, brown sugar, vanilla, eggs, and molasses until smooth.
Stir in the flour mixture until just combined. Divide the batter evenly into the prepared muffin pan.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, heat all the toffee sauce ingredients in a saucepan over medium heat. Cook until the sauce thickens a bit, about 5 minutes.
Serve the warm toffee sauce over warm pudding cakes. You can also serve it with some vanilla ice cream, whipped cream, crème Fraiche or crème Anglais for a little extra indulgence.

Notes

The pudding cakes and toffee sauce can be stored separately in the fridge for up to 5 days. To serve, reheat the pudding cakes for 30 seconds (or more, depending on how many you are reheating) in the microwave until warm to the touch. You can reheat the toffee sauce in a saucepan over low-medium heat or microwave in 30-second bursts, stirring occasionally, until warm.

To freeze – Individually wrap each pudding cake in saran wrap, then place them in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave until warm to the touch. You can also freeze the toffee sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge as well and reheat in a saucepan or microwave until warm.