Sticky Toffee Pudding (Date Cake with Toffee Sauce)

Prepare your spoons, because today I'm bringing you an incredible sweet recipe. This Sticky Toffee Pudding (Date cake with toffee sauce) is, without a doubt, one of the moist cakes most extraordinary I've tried lately. As soon as you take the first spoonful, its soft, melting texture will capture you forever. From that moment on, you'll want to have this dessert in your life as often as possible. There's no turning back!

As a proper sticky toffee pudding, this date pudding of British origin is sweet with a slightly sticky texture. Much of that sweetness comes from the large amount of dates the recipe uses. The dates are also responsible for the slightly sticky texture and, of course, its extraordinary flavor. The pecans we add in this recipe give it a crunchy note that contrasts wonderfully and can be tasted in every spoonful. This moist date cake is served warm or slightly hot, and is usually drenched and decorated with a caramel sauce.

Although it may seem dense, I assure you that the Sticky Toffee Pudding or Date Cake with Toffee Sauce is by no means heavy; but it's advisable to serve it in modest portions, since it is quite a caloric dessert. Baked and served in the Skillet Le Creuset pan, and topped with vanilla ice cream or a dollop of whipped cream, it's a surrender to a decadent, hearty sweet meant to be shared on the most special occasions and enjoyed in moderation.

Ingredients

For the date cake

• 250 g Medjool dates (pitted and chopped into small pieces)
• 1 teaspoon baking soda
• 250 ml boiling water
• 100 g butter, chopped and at room temperature
• 180 g sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 225 g cake flour
• 1/4 teaspoon fine salt
• 100 g chopped pecans

For the date toffee sauce

• 80 ml date syrup
• 180 g muscovado sugar
• 100 g salted butter
• 350 ml double cream
• 1 teaspoon caramel extract (or vanilla)
• 1/4 teaspoon Maldon salt

Preparation

Preparation of the date cake or pudding

1. Preheat the oven to 180º C.
2. Place the chopped dates in a bowl with the baking soda. Add the boiling water, stir, and set aside.
3. In the bowl of your KitchenAid stand mixer add the butter, sugar, and vanilla extract. Attach the flexible edge beater and mix until the mixture is creamy.
4. Add the eggs one at a time, mixing well after each addition before adding the next.
5. Add the sifted flour and salt and mix until fully combined.
6. Add the dates (with the soaking liquid) and half of the chopped pecans. Fold gently with a spatula to distribute evenly
7. Grease your Le Creuset high-sided skillet and pour in the batter, smoothing gently. Scatter the remaining pecans on top.
8. Place the skillet in the oven and bake for 45 minutes at 180º C.

Preparation of the date toffee sauce

1. Heat in a saucepan or in your casserole Le Creuset the date syrup together with the muscovado sugar, butter, and cream.
2. Cook over low heat until the sugar has dissolved and the sauce thickens slightly (this will take about 3–4 minutes).
3. Add the caramel extract (or vanilla) and the Maldon salt.

Finishing the Sticky Toffee Pudding

1. When the cake is ready, remove it from the oven. Without unmolding, poke the surface with a skewer and pour half of the sauce over it.
2. Let it absorb the sauce and add a little more.
3. Let it cool slightly and serve with vanilla ice cream or whipped cream and a little extra sauce on top.

Suggestions

• If you don't want to notice pieces of date in the pudding, you can blend them with the soaking liquid until you get a jam-like texture.
• To boost the toffee flavor we add caramel extract, but you can use vanilla, cocoa, or coffee extract.
• If you want to see another way to make this dessert, in this recipe for date pudding with toffee sauce, we make it steamed in a pot. And it's amazing too!