Description
Sticky toffee pudding cake is a rich and moist dessert made with chopped Medjool dates, served warm with butterscotch sauce.
Ingredients
Scale
- 1 ½ cups (200g) pitted Medjool dates, chopped
- 1 tsp baking soda
- 1 cup (240ml) boiling water
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
For the Butterscotch Sauce:
- ½ cup (100g) light brown sugar
- ½ cup (120ml) heavy cream
- ¼ cup (60g) unsalted butter
- 1 tsp vanilla extract
Instructions
- Prepare the cake batter by soaking chopped dates in boiling water with baking soda for 10 minutes, then mash lightly.
- In a mixing bowl, cream together butter and brown sugar, then add eggs and vanilla.
- Combine dry ingredients in a separate bowl, then mix into the wet ingredients and fold in the dates.
- Preheat the oven to 350°F (175°C) and prepare a baking pan.
- Pour the batter into the pan and bake for 35-40 minutes until golden brown.
- While the cake cools, prepare the butterscotch sauce by simmering sugar, cream, and butter until smooth.
- Drizzle the warm sauce over the cooled cake and serve with ice cream or whipped cream.
Notes
- Ensure dates are fresh for the best texture.
- Measure ingredients accurately for best results.
- Avoid overmixing the batter to keep the cake light.
- Allow the cake to cool properly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: sticky toffee pudding, dessert, cake, butterscotch sauce