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
8" square or 9" round
2 1/4 cups
pitted dates (225 grams)
water (225 mL)
1 1/4 cups
lightly packed dark brown sugar (225 grams)
eggs, room temperature
1 1/2 cups
flour (225 grams)
lightly packed dark brown sugar (75 g)
heavy cream (75 mL)
In This Recipe
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.