How to Make Sticky Toffee Pudding

Sticky toffee pudding is commonly found in British restaurants and even a few pubs. It's a simple but rich dessert made with sponge cake, dates and a sugary toffee sauce. The dessert has been served in Europe for centuries, and it's very easy to prepare at home. Here's how to make your very own sticky toffee pudding.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1/2 cup fresh unsalted butter
• 1 cup self-rising flour
• 1 cup dates, chopped
• 1/8 teaspoon salt
• 1/4 cup dark brown sugar
• 1 large egg
• 1 tsp. hazelnut liqueur (optional)
• 1 8-inch cake pan
• Cooking spray
• 1/2 cup butter
• 1 cup brown sugar
• 1/3 cup water
• 1/8 teaspoon salt
• Medium heavy-bottomed saucepan

Sticky Toffee Cake

1. Heat the oven to 350 degrees Fahrenheit.
2. Spray the 8-inch cake pan with cooking spray and set aside.
3. Soften the dates by warming them in 1 cup of boiling water for about 5 minutes. Set aside.
4. Prepare the batter. Mix the butter and brown sugar at medium-speed until fluffy. Add the egg and stir thoroughly. Stir in flour and 1/8 teaspoon salt slowly. Mix in the hazelnut liquer.
5. Fold in the dates until batter is even.
6. Pour batter into the cake pan and bake for 30 minutes.

Sticky Toffee Pudding Sauce

7. Melt the butter in the saucepan.
8. Mix in the brown sugar, water, and salt.
9. Bring the mixture to a boil, then reduce the heat until the sauce thickens and reduces to 1 cup.
10. Remove from heat and cover.
11. Remove the cake from pan and poke holes into the cake. Carefully pour half a cup of warm sauce over the cake and let it set. Leave covered for 20-30 minutes.
12. Serve with remainder of the warm sauce and enjoy.

Tips & Warnings

• Sticky toffee pudding is best eaten in the same day, and within a few hours of coming out of the oven.
• Serve with whipped cream for a real treat.
• Use raisins instead of dates for a variation.
• Don't leave sticky toffee pudding uncovered since it will lose its freshness.
• The cake does break apart easily, but will reform when it's covered with sauce.