Sticky Toffee Pudding

Equipment

• 23x23 cm baking dish
• Immersion blender (or regular blender)
• Electric whisk or stand mixer

Ingredients

Date Puree Base

• 175 g Medjool dates (pitted and roughly chopped)
• 240 ml water
• ½ tsp baking soda

Cake Batter

• 190 g all-purpose flour
• ¼ tsp baking powder
• ¾ tsp fine sea salt
• ½ tsp freshly grated nutmeg
• 85 g unsalted butter (very softened, plus extra for greasing)
• 150 g light brown sugar
• 2 whole eggs
• 1 egg yolk
• 2 tsp vanilla bean paste (or vanilla extract)

Toffee Sauce

• 200 g light brown sugar
• 115 g unsalted butter
• 80 ml Lyle's Golden Syrup
• 30 ml Lyle's Treacle
• 480 ml heavy cream (divided into 240 ml + 240 ml)
• 1 tsp vanilla bean paste (or vanilla extract)
• Generous pinch of kosher salt

Serving

• Vanilla ice cream

Instructions

1. Make the Date Puree

1. Place chopped Medjool dates (175 g) into a small saucepan with 240 ml water.
2. Set over medium-high heat, bring to a boil, and simmer for 4 minutes until softened.
3. Stir in ½ tsp baking soda.
4. Remove from heat and blend using an immersion blender until completely smooth. Allow to cool.

2. Mix & Bake the Cake

1. Combine Dry Ingredients: In a medium bowl, whisk together 190 g all-purpose flour, ¼ tsp baking powder, ¾ tsp fine sea salt, and ½ tsp freshly grated nutmeg.
2. Cream Butter & Sugar: In a large mixing bowl (or stand mixer), beat 85 g softened butter on high until fluffy. Add 150 g light brown sugar and beat for 30–60 seconds until light and fluffy.
3. Add Eggs & Flavoring: Beat in the eggs one at a time, followed by the extra egg yolk and 2 tsp vanilla bean paste.
4. Combine: Beat in the cooled date puree. Fold in the dry ingredients in two batches just until a smooth batter forms.
5. Bake: Thoroughly grease a 23x23 cm baking dish with butter. Spread the batter evenly to the edges. Bake at 175°C for 30–40 minutes or until a toothpick inserted in the center comes out clean.

3. Make the Toffee Sauce

1. In a saucepan over medium heat, combine 200 g light brown sugar, 115 g butter, 80 ml golden syrup, and 30 ml treacle.
2. Once boiling, pour in 240 ml heavy cream. Reduce heat to medium-low and simmer for 15–20 minutes until thick and dark like dulce de leche.
3. Whisk in the remaining 240 ml heavy cream. Bring back to medium heat and simmer for 3–4 minutes while stirring continuously.
4. Stir in 1 tsp vanilla bean paste and a generous pinch of kosher salt.

4. Soak, Broil & Serve

1. Fresh out of the oven, use a wooden skewer or fork to poke holes all over the cake, pressing all the way to the bottom.
2. Pour half of the warm toffee sauce evenly over the top, coaxing it toward the centre.
3. Return the cake to the oven for 3–4 minutes until the sauce is absorbed and bubbling.
4. Slice into 9 squares. Serve warm topped with a scoop of vanilla ice cream and an extra drizzle of warm toffee sauce.

Serving

• Vanilla ice cream

Instructions

1. Make the Date Puree

1. Place chopped Medjool dates into a small saucepan with 1 cup water.
2. Set over medium-high heat, bring to a boil, and simmer for 4 minutes until softened.
3. Stir in ½ tsp baking soda.
4. Remove from heat and blend using an immersion blender until completely smooth. Allow to cool.

2. Mix & Bake the Cake

1. Combine Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¼ tsp baking powder, ¾ tsp fine sea salt, and ½ tsp freshly grated nutmeg.
2. Cream Butter & Sugar: In a large mixing bowl (or stand mixer), beat 6 tbsp softened butter on high until fluffy. Add ¾ cup light brown sugar and beat for 30–60 seconds until light and fluffy.
3. Add Eggs & Flavoring: Beat in the eggs one at a time, followed by the extra egg yolk and 2 tsp vanilla bean paste.
4. Combine: Beat in the cooled date puree. Fold in the dry ingredients in two batches just until a smooth batter forms.
5. Bake: Thoroughly grease a 9x9-inch baking dish with butter. Spread the batter evenly to the edges. Bake at 350°F (175°C) for 30–40 minutes or until a toothpick inserted in the center comes out clean.

3. Make the Toffee Sauce

1. In a saucepan over medium heat, combine 1 cup light brown sugar, 8 tbsp butter, ⅓ cup golden syrup, and 2 tbsp treacle.
2. Once boiling, pour in 1 cup heavy cream. Reduce heat to medium-low and simmer for 15–20 minutes until thick and dark like dulce de leche.
3. Whisk in the second cup of heavy cream. Bring back to medium heat and simmer for 3–4 minutes while stirring continuously.
4. Stir in 1 tsp vanilla bean paste and a generous pinch of kosher salt.

4. Soak, Broil & Serve

1. Fresh out of the oven, use a wooden skewer or fork to poke holes all over the cake, pressing all the way to the bottom.
2. Pour half of the warm toffee sauce evenly over the top, coaxing it toward the centre.
3. Return the cake to the oven for 3–4 minutes until the sauce is absorbed and bubbling.
4. Slice into 9 squares. Serve warm topped with a scoop of vanilla ice cream and an extra drizzle of warm toffee sauce.