Description
A moist sponge cake made with dates and topped with a warm, rich toffee sauce, perfect for sharing during special occasions.
Ingredients
Scale
- 200g pitted dates, chopped
- 300ml boiling water
- 75g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 150g brown sugar (for the toffee sauce)
- 150ml heavy cream
- 75g unsalted butter (for the toffee sauce)
Instructions
- Preheat your oven to 180°C (350°F). Grease a baking dish.
- Soak the chopped dates in boiling water for about 30 minutes, then blend until smooth.
- Cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the date puree, flour, baking powder, baking soda, and vanilla extract until just combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes until a skewer comes out clean.
- For the toffee sauce, combine brown sugar, cream, and butter in a saucepan over medium heat. Stir until the sugar dissolves and the sauce is smooth.
- Serve the warm cake drizzled with the warm toffee sauce.
Notes
Serve warm with vanilla ice cream or whipped cream on the side. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 38g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: sticky toffee pudding, dessert, British dessert, cake, toffee sauce