Description
Sticky Toffee Pudding Cake is a warm, indulgent dessert that combines a moist sponge cake with a rich toffee sauce. Topped off with creamy vanilla ice cream, each bite offers a delightful contrast of textures and flavors. Perfect for cozy evenings or celebratory gatherings, this cake is sure to impress family and friends alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup chopped Medjool dates
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream (for sauce)
- 1/2 cup dark brown sugar (for sauce)
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Soak chopped dates in boiling water for about 10 minutes; then drain.
- In a large mixing bowl, cream butter and dark brown sugar until light and fluffy. Beat in eggs one at a time along with vanilla extract.
- Gently fold in dry ingredients alternating with date mixture until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the toffee sauce, combine heavy cream, dark brown sugar, and water in a saucepan over medium heat; stir until smooth and simmer.
- Serve warm slices of the cake drizzled with toffee sauce and topped with ice cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg