This Sticky Toffee Pudding is a classic Christmas dish that is easy to make and delicious.
Ingredient
For the cake:– 8 ounces pitted dates rough chopped– 1 cup boiling water– 2 cups all-purpose flour– 1 ½ teaspoons baking powder– 1 ½ teaspoons baking soda– ½ teaspoon fine sea salt– ½ cup unsalted butter softened– ½ cup Demerara sugar– ½ cup dark brown sugar packed– 3 large eggs room tempFor the sauce:– ½ cup unsalted butter– 2 ¼ cups heavy cream– 3 cups dark brown sugar packed– ½ teaspoon fine sea salt– 1 tablespoon vanilla extract– Whipped cream to serve optional
Introduction
Heat the oven to 350°F. Cooking spray a 9x13 baking dish, set aside. Place chopped dates in boiling water and remove. Mix dates with water. Soak for 15 minutes.
Step 1
While dates soak, make cake batter. Mix flour, baking powder, baking soda, and salt in a separate bowl; set aside. Cream butter, demerara sugar,
Step 2
and brown sugar for 3 minutes in a large basin using an electric hand mixer. Stir in each egg before adding the next. Stir in dry ingredients, scraping sides as required.
Step 3
Blend the dates until smooth with an immersion blender after soaking. Fully mix into cake batter. Smooth the batter in the baking dish.
Step 4
Bake 25–30 minutes until rich golden brown and a toothpick inserted into the center comes out clean. While the cake bakes, make the sauce.
Step 5
Melt butter in a medium saucepan over medium-low heat. Whisk in heavy cream, brown sugar, and salt. Whisk occasionally until it simmers. Stir for 2 minutes while it simmers.
Step 6
After cooking, add vanilla and set aside. After baking, fork-hole cake. Half-cover cake with sauce. 15 minutes for sauce absorption. An oven rack under the broiler.
Step 7
Baste cake 1-2 minutes till sticky and bubbling. A fire is possible. Caramelize top sauce before coloring cake. Cool cake or serve now. Cover each slice with sauce and whipped cream.