Sticky Toffee Pudding
I first had Sticky Toffee Pudding when I was living in England to film the Great American Baking Show. I quickly learned that “pudding” did not mean our idea of pudding—it meant what we refer to as “Cake.” But sticky toffee pudding was altogether unfamiliar. It was warm, cozy, and had a unique sweetness from the dates that lended a very homey flavor to this uber delicious dessert!
But even better than the date-sweetened cake was the sticky toffee topping. It’s so gooey throughout the cake. And it’s more than a topping—I prefer to absolutely drench each slice in the topping. The vanilla ice cream or whipped cream is the perfect creamy, cold contrast to the cake.
I used a 6-cup bundt pan, but you can also make this in an 8-cup bundt pan—it will just be a little short! You can also bake this in a muffin tin to get 12 little cakes. You’ll just need to reduce the baking time (it’s done when a tooth pic inserted in comes out clean—no matter the size of the pan!)
Sticky Toffee Pudding Recipe
For the “Pudding” (Cake!)
1 ½ cups King Arthur Baking AP flour
1 ½ cups pitted, chopped dates
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher or fine salt
1 cup granulated sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
For the Sticky Toffee Topping (Makes 2 1/2 cups topping)
2 cups heavy cream
1 stick (8 tablespoons) unsalted butter
1 cup packed brown sugar
1/2 cup light corn syrup
Ice cream or whipped cream, for serving
Prepare a 6-cup bundt pan by smearing with butter and dusting with flour (alternatively, you may spray with baking spray with flour). Preheat the oven to 350 F. and place a rack in the center.
Combine the chopped dates with 1 ¼ cup water in a medium saucepan over medium high. Bring to a boil. Then, remove the saucepan from the heat and stir in the baking soda. Set aside to cool.
In a small bowl, combine the King Arthur Baking Company all purpose flour, baking powder and salt. Whisk to combine, then set aside.
In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the 4 tablespoons butter and 1 cup granulated sugar together. (It will not be light and fluffy like a typical cake). Add the vanilla extract and an egg and beat until combined.
Add half the date mixture (with the liquid), and half of the flour mixture. Mix on medium low until combined.
Add the remaining egg, flour mixture and date mixture and mix on medium low until combined and resembles a very thick cake batter.
Pour the cake batter into the prepared bundt pan and bake until a cake tester inserted into the deepest part comes out clean, 40-50 minutes.
Remove the cake from the oven and allow to cool in its pan for 10 minutes. Then, invert onto a cooling rack.
Meanwhile, prepare the sticky toffee topping. Combine 1 ¼ cups heavy cream, the 1 stick butter, 1 cup brown sugar, and ½ cup light corn syrup in a medium saucepan. Heat over medium. When the butter melts, stir to combine. Once combined with bubbles starting to erupt, set time and cook for an additional 15-20 minutes. Don’t stir during this time—The bubbles will take longer and longer to pop. After the 20 minutes, remove from the heat and stir in the remaining 3/4 cup of cream (be careful–it may sputter).
Pour the sticky toffee topping on top of the cake, and serve alongside each piece. (I think this dessert is best when dredged in the sticky toffee topping!) You may serve with ice cream or whipped cream to help balance the warm, decadent dessert.
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