Sticky Toffee Pudding
Sticky toffee pudding is a British dessert consisting of a moist date sponge cake drenched in a warm, buttery toffee sauce. Chopped dates are soaked in hot water with baking soda, which softens the fruit into a near-puree that distributes through the batter, providing natural sweetness and exceptional moisture. Brown sugar in the batter deepens the caramel character, and eggs give the sponge just enough structure to hold together under the weight of the sauce. The toffee sauce is made by simmering heavy cream with additional brown sugar and butter until it thickens to a pourable consistency that coats a spoon. Poured over the warm cake, the sauce seeps into the crumb and pools around the edges, creating a sticky, glossy finish. Reheating the sauce just before serving ensures it flows freely and releases its full butterscotch aroma. A scoop of vanilla ice cream on the side provides a cold, clean contrast that prevents the richness from becoming overwhelming. The dates must be thoroughly soaked - under-softened pieces leave gritty pockets in an otherwise uniformly tender cake.
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Instructions
- 1
Chop dates and soak in hot water with baking soda for 10 minutes.
- 2
Cream butter and brown sugar, then beat in eggs one at a time.
- 3
Fold in flour and the date mixture, then transfer batter to a baking dish.
- 4
Bake at 180C for 28-32 minutes until the center is set.
- 5
Simmer cream with remaining brown sugar into toffee sauce and pour over warm cake.
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