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Author Notes: During a weeklong trip to Grand Cayman, we indulged in sticky toffee pudding two nights in a row. Once I got home, I made it a mission to make it myself. I researched several recipes, including Nigella Lawson's (I figured a Brit would give me an authentic recipe) but nothing really matched up to what we enjoyed on our trip.
After lots of tweaking, I came up with the following, and I love it so much, I could cry. —Rach Kim
Makes 8" square or 9" round
- 2 1/4 cups pitted dates (225 grams)
- 1 cup water (225 mL)
- 2 teaspoons baking soda
- 6 tablespoons softened butter
- 1 1/4 cups lightly packed dark brown sugar (225 grams)
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 3 eggs, room temperature
- 3 tablespoons golden syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups flour (225 grams)
- 3/8 cup lightly packed dark brown sugar (75 g)
- 3 tablespoons butter
- 1/4 teaspoon sea salt
- 2 tablespoons golden syrup
- 1/3 cup heavy cream (75 mL)
- CAKE: roughly chop the dates and add to a saucepan with the water and baking soda. Place over low heat and bring to a boil and then reduce heat to a simmer. Cook for a few minutes until the dates are soft. (Be careful, as the mixture will boil over.)
- Puree the dates while they're still warm in a food processor. Set aside the date puree and allow to cool completely.
- Cream together butter, sugar, salt, and baking powder until thoroughly combined.
- Beat eggs into butter and sugar mixture, one at a time, until light and fluffy.
- Beat in cooled date puree.
- Fold in golden syrup, vanilla extract, and flour just until combined.
- Pour batter into greased and floured pan. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- TOFFEE SAUCE (which should be made while the cake is baking): Add sugar, butter, salt, and golden syrup to a saucepan. Cook over a low heat until the sauce goes bubbly and the sugar has completely dissolved.
- Slowly whisk in the heavy cream. Bring the sauce to a boil and then remove from the heat.
- ASSEMBLY: While the cake is still warm, use a skewer to poke holes all over. Pour toffee sauce all over the top of the cake.
- Serve warm with vanilla ice cream and extra toffee sauce.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit