Description
Indulge in the rich flavors of homemade Sticky Toffee Pudding. This dessert features a moist date cake drenched in a luscious toffee sauce. Enjoy it warm with a scoop of ice cream for the ultimate treat.
Ingredients
Scale
- 10 Medjool Dates, seeds removed
- 1 cup Hot Water
- 1 cup All-purpose Flour
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ cup Dark Brown Sugar
- ½ cup Salted Butter
- 2 large Whole Eggs
- 2 teaspoon Vanilla Bean Paste or Vanilla Extract
- 1 cup Brown Sugar
- ½ cup Salted Butter
- ¾ cup Heavy Cream
- 1–2 tablespoon Bourbon (optional)
- 1 pint Speculoos Cookie Butter Ice Cream or Vanilla Ice Cream
- Lotus Biscoff Cookies (optional)
Instructions
- Soak dates in hot water until warm.
- Blend dates (including the water) into a smooth puree.
- Sift together flour, salt, baking soda, and baking powder.
- Cream together brown sugar and butter until smooth.
- Combine dry and wet ingredients, adding pureed dates last.
- Grease baking tins with butter.
- Dust tins with flour, tapping out excess.
- Fill each tin about ¾ full with batter.
- Bake at 350 degrees Fahrenheit for 25-30 minutes.
- Heat butter and sugar over medium heat until melted.
- Add cream over melted butter and sugar.
- Boil for about 10 minutes, stirring occasionally.
- Let it cool to thicken.
Notes
- Adjust baking time based on tin size.
- Toffee sauce will thicken as it cools.
- Serve warm with ice cream and optional cookies.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg