Sticky Toffee Pudding

Active Time: 20 minutes

Total Time: 1 hour

Yield: 6-10 servings

Ingredients

11⁄2 cups pitted dates

1 cup boiling water

11⁄2 cups all-purpose flour

11⁄2 teaspoon baking powder

1 teaspoon ground cinnamon

1⁄8 teaspoon nutmeg

1 teaspoon kosher salt

1 stick room temperature unsalted butter, plus more for the pan

3⁄4 cup dark brown sugar

2 large eggs, sitting at room temperature

1 teaspoon vanilla extract

Toffee Sauce

1 stick butter

1 cup dark brown sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

1⁄2 teaspoon kosher salt

Flaky sea salt, for serving

Vanilla ice cream, for serving

Directions

1. Preheat the oven to 350°F and set a rack in the middle of the oven. Coat a 9x9 baking

dish with softened butter, set aside.

2. In a small bowl soak the pitted dates in 1 cup boiling water. Let sit covered until softened,

about 10 minutes. Puree in a food processor until smooth.

3. Meanwhile in a large bowl, add the flour, baking powder, cinnamon, nutmeg, and salt.

Whisk to combine.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the room

temperature butter and dark brown sugar on medium speed, about 1-2 minutes until

lighter in color, creamy and smooth. Add 1 egg at a time, beating on medium until

combined and smooth. Scrape down the sides of the bowl with a rubber spatula as

needed. Repeat with the second egg. Add the date puree and 1 teaspoon vanilla, stir to

combine.

5. Add half the flour mixture and turn the stand mixer on low until just combined, and

scraping down the sides of the bowl as needed.

6. Transfer the batter to the prepared baking dish and smooth over the top. Bake 40-45

minutes.

7. Meanwhile, make the toffee sauce. In a medium saucepan, melt 1 stick of butter over

medium heat. Add the brown sugar and whisk until dissolved. Add the heavy cream,

vanilla, and salt. Stir until combined and smooth, cooking for about 2 minutes.

8. Use a fork or skewer to poke holes into the cake, spaced about a 1⁄2 inch apart and

piercing all the way to the bottom of the pan. Pour 1 cup of the toffee sauce over the

warm cake and allow it about 5 minutes to absorb the sauce.

9. Serve warm with more toffee sauce, vanilla ice cream, and flakey sea salt.