She Strengthens

The Sweet Delight of Sticky Toffee Pudding

A British Classic Reimagined

While its exact origins may be disputed, one thing is certain – sticky toffee pudding is a quintessential British dessert that has captured the hearts of many. This sweet treat combines the natural sweetness of dates with the richness of brown sugar and the indulgence of toffee sauce.

Choosing the Right Dates

When it comes to selecting dates for this recipe, Medjool dates are the top choice. However, if you’re having trouble finding them, other varieties will work just as well.

A Game Plan for Success

To ensure that your sticky toffee pudding turns out perfectly, make sure all your cake ingredients are at room temperature before starting. If you’re short on time, consider skipping the toffee sauce and substituting it with high-quality store-bought toffee or homemade caramel sauce. You can also serve the pudding with a splash of bourbon, a dollop of crème fraîche, or a scoop of ice cream.

The Recipe

Yield: 8 servings
Difficulty: Medium
Total Time: 1 hour 30 minutes
Active Time: 45 minutes

Ingredients:

For the cake:

• 1/2 pound dates, pitted and coarsely chopped (about 1 1/4 cups)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature

For the toffee sauce:

• 6 tablespoons unsalted butter (3/4 stick)
• 3/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup heavy cream

Instructions:

Preparing the Cake:

1. Preheat your oven to 350°F and arrange a rack in the middle.
2. Coat 8 (6-ounce) ramekins with butter and flour, then set aside.
3. Combine dates, water, and baking soda in a small saucepan over high heat. Bring to a boil, then remove from heat and set aside.
4. Place salt and flour in a medium bowl, whisk to combine, and set aside.
5. Bring a medium pot of water to a simmer over high heat for a water bath.

Making the Toffee Sauce:

1. Melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract or seeds, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
2. Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.

Assembling and Serving:

1. Once the cakes are finished, remove the ramekins from the oven and place on a cooling rack to come to room temperature.
2. Run a knife around the perimeter of each cake and invert to remove from the ramekins, then place upright on a serving plate.
3. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.