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Makes
8" square or 9" round
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
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Ingredients
- Date Cake
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2 1/4 cups
pitted dates (225 grams)
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1 cup
water (225 mL)
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2 teaspoons
baking soda
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6 tablespoons
softened butter
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1 1/4 cups
lightly packed dark brown sugar (225 grams)
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1/2 teaspoon
sea salt
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2 teaspoons
baking powder
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3
eggs, room temperature
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3 tablespoons
golden syrup
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1 teaspoon
vanilla extract
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1 1/2 cups
flour (225 grams)
- Toffee Sauce
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3/8 cup
lightly packed dark brown sugar (75 g)
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3 tablespoons
butter
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1/4 teaspoon
sea salt
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2 tablespoons
golden syrup
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1/3 cup
heavy cream (75 mL)
Directions
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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.)
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Puree the dates while they're still warm in a food processor. Set aside the date puree and allow to cool completely.
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Cream together butter, sugar, salt, and baking powder until thoroughly combined.
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Beat eggs into butter and sugar mixture, one at a time, until light and fluffy.
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Beat in cooled date puree.
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Fold in golden syrup, vanilla extract, and flour just until combined.
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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.
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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.
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Slowly whisk in the heavy cream. Bring the sauce to a boil and then remove from the heat.
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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.
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Serve warm with vanilla ice cream and extra toffee sauce.
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