Sticky Toffee Pudding Cake (Print Version)
# Ingredients:
→ For the cake
01 -
1¼ cups (175 grams) dates, pitted, roughly chopped
02 -
1 cup (227 grams) water
03 -
1 teaspoon baking soda
04 -
6 tablespoons (85 grams) unsalted butter, at room temperature
05 -
⅓ cup (108 grams) golden syrup
06 -
¼ cup (55 grams) light brown sugar
07 -
1 tablespoon (15 grams) molasses, unsulfured, not blackstrap
08 -
2 large eggs (100 grams), at room temperature
09 -
1 teaspoon pure vanilla extract
10 -
1½ cups (180 grams) all-purpose flour
11 -
2 teaspoons baking powder
12 -
½ teaspoon kosher salt
→ For the toffee sauce
13 -
⅔ cup (160 grams) heavy cream
14 -
6 tablespoons (85 grams) unsalted butter
15 -
⅓ cup (73 grams) light brown sugar
16 -
4½ tablespoons (95 grams) golden syrup
# Instructions:
01 -
Preheat the oven to 350°F. Spray your preferred combination of 6-ounce ramekins and 8-ounce ramekins with baking spray (the 8-ounce ramekins serve two in our house). Set aside.
02 -
Put the dates into a saucepan with the water. Bring to a boil then lower the heat and simmer for 2 minutes. Remove from the heat and stir in the baking soda. The mixture will foam up, so be prepared.
03 -
In a medium mixing bowl, beat the butter, golden syrup, brown sugar, and molasses with a hand mixer until light and creamy, then beat in the eggs, one at a time. Mix in the vanilla. Fold in the flour, baking powder, salt, and dates (with their liquid) and mix to a smooth consistency.
04 -
Spoon the batter into the prepared ramekins and place them onto a half sheet baking pan. Bake the cakes on the middle shelf for 30 minutes or until a cake tester comes out clean.
05 -
Remove the baking pan from the oven and place the ramekins onto a wire rack to cool about 15 minutes. Unmold them onto the wire rack and cool about 5 to 10 minutes more.
06 -
While the cakes are cooling, combine the heavy cream, butter, brown sugar, and syrup in a medium saucepan. Stir together over a low heat until the brown sugar has dissolved and the sauce is smooth. Remove from heat and set aside.
07 -
Pour the toffee sauce onto the warm cakes and serve.
# Notes:
01 -
You can make the cakes 2 days ahead and store at room temperature
02 -
For longer storage, freeze cakes for 2-3 months
03 -
Toffee sauce keeps in the refrigerator for 2 weeks
04 -
Can be made as one large cake in a 9x9-inch pan