This is a great dessert for any occasion. It has a soft delicious cake made from dates (You would not know that if I hadn’t told you). Most people are surprised when they find out what it is made of. Once the cake is made and slightly cooled you flip it over and pour the most gorgeous toffee sauce all over the top. The spongy cake soaks it up and it is like eating a little piece of heaven!
This dessert has a few steps but is not complicated to make at all. It is worth every step!
This dessert was created by Francis Coulson and Robert Lee as a dessert He served at His Sharrow Bay Country House Hotel in the Lake District in north west England in the 1970’s. He wanted to serve a warm comforting dessert for the guests that traveled through. It is a classic English dessert to this day!
Sticky Toffee Pudding
225 g whole medjool dates, pitted and finely chopped
175 ml boiling water
175 g self-rising flour
1 teaspoon baking soda
1 teaspoon of vanilla extract
85 g butter, softened
140 g dark brown sugar
2 tablespoons molasses
100 ml milk
For the Toffee Sauce:
225 ml heavy whipping cream
175 g brown sugar
50 g butter
1 tablespoon molasses
- A splash of rum is optional but will really enhance the flavor
- Finally chop dates and place in a bowl. Pour boiling hot water over the top and leave to soak for 30-40 minutes.
- Once the dates have softened, add in vanilla and smash mixture with a fork
- Preheat oven to 350º. Spray Muffin Tins with cooking spray or butter and flour them to prevent sticking.
- Mix Flour and Baking soda in a separate bowl, set aside
- In a small bowl blend eggs, brown sugar, molasses and butter until creamy.
- Fold in alternating flour and milk until completely mixed in. Be careful to not over mix this.
- Stir in the date mixture with the batter.
- Fill Muffin tin 3/4 full with the batter and bake for 20-25 minutes until the batter has risen and is firm to touch.
- While the batter is baking make the toffee sauce.
- Melt butter, brown sugar and half the heavy cream in a small sauce, stirring occassionaly until it is boiling. Add in molasses and cook over medium heat for an additional 2-3 minutes while stirring regularly to keep the bottom from burning.
- Remove from heat and stir in the remaining cream.
- Allow to cool for 10-15 minute, this will give the sauce time to thicken a bit as it cools.
- Loosen cakes with a knife or spatula. Flip onto a flat surface to remove cakes.
- To serve place cake on plate and pour toffee sauce all over the top.
Serve in true style: In England you would serve with additional heavy cream that would be poured over the top of the toffee sauce.
Rum Toffee Sauce: If you want to add a kick to the toffee sauce add 2 Tablespoons of rum once you have mixed in the final heavy cream. This gives it a delicious enhanced flavor!