Sticky Date Toffee Pudding
Sticky Date Toffee Pudding is a delicious, rich and moist date cake drenched with a warm toffee sauce. This is the perfect warm dessert that'll satisfy a sweet tooth.
Ingredients
Date Soak
- 15 Mejdool dates, pitted, roughly chopped about 320g, or 10-11oz.
- 1⅛ teaspoon Baking soda
- 1 cup Boiling water
- 1 teaspoon Instant coffee optional
Date Cake
- 1⅓ cup All purpose flour
- 1½ teaspoon Baking powder
- ¼ cup Brown sugar
- Pinch of salt
- 1 teaspoon Vanilla extract
- ¼ cup Milk
- 2 Large eggs, room temperature
- 6 tablespoons Unsalted butter, room temperature
- 1 teaspoon Ground cinnamon optional, but adds great flavor
Toffee Sauce
- 1 cup Brown sugar
- 1¼ cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 6 tablespoons Unsalted butter
Instructions
Cake Batter
- Preheat oven to 350 °F
- First, remove the pits from the dates and roughly chop them. Add them to a bowl.
- Sprinkle the baking soda and instant coffee(if you're using it) on top of the chopped dates. Now add the boiling water and let them soak for 10-15 minutes.
- Now, Get started on the cake while the dates soak.
- Add the room temperature butter and brown sugar to a mixing bowl. Beat with an electric whisk on medium speed until smooth and fluffy.
- Now, Add in the two large eggs. After that, drizzle in the vanilla extract and milk. Now you can mix again until incorporated, about 1-2 minutes.
- 6. Then, add the all purpose flour and baking powder. If you're using cinnamon and/or nutmeg, add it now as well.
- After that, beat with an electric mixer until well incorporated. At this point, the dates should have had enough time to soak.
- Then, mash the dates with a fork or immersion blender until they look mushy and like oatmeal.
- After that, add the mashed dates to the batter and mix quickly with your electric mixer until smooth and well incorporated.
- Place the date cake into a well greased pan or personal pudding molds and bake in a preheated oven. Check Notes below for bake time. I baked mine in individual molds, so they took about 22 minutes for the skewer to come out clean.
Toffee Sauce
- Add the brown sugar, vanilla, heavy cream and butter to a pan. Cook on medium heat until the sugar and butter are melted, and mix together with a whisk. Let it simmer for 2-4 minutes until thickened, and serve it warm.
To Serve:
- Once the cake is done baking, poke about 8-10 holes all over each pudding cake mold and pour a 1-2 tablespoons of toffee sauce and let the cake sit for 10 minutes before flipping onto individual plates.
- Finally, serve with vanilla ice cream or whipped cream, and warm toffee sauce.
Notes
- I made these in mini bundt cake molds, and they were big. They made 6 large individual servings, and it took 20-22 minutes to bake.
- You can also just add the cake into a 9x13 pan and bake until a tooth pick comes out clean, about 25-35 minutes. Poke holes all over and add about 1/2 cup of toffee sauce on top. Let it sit for 10 minutes before cutting and serving.
Tried this recipe?Let us know how it was!