Looking for something different to serve at your next Christmas gathering? This is it! This recipe comes from one of my favorite blogs, mel's kitchen cafe. Everything I try from Mel's kitchen is always delicious! She never disappoints. Head on over to her blog and check her recipes out. I promise you'll find some keepers that will soon become your new family favorites.
Sticky Toffee Pudding is a classic British dessert. It's a super tender cake made with dates and topped with a rich toffee sauce. Just imagine that delectable sauce soaking into that yummy sweet cake. Topping it with pecans and a dollop of cream is optional, but I wouldn't leave them out:).
- 6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 1 teaspoon VanillaPura Madagascar/bourbon vanilla extract
- 3/4 cup (5.5 ounces) granulated sugar
- 6 tablespoons (3 ounces) butter, softened
- 2 large eggs
- 1 1/4 cup (6.25 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (5.75 ounces) packed light or dark brown sugar
- 1 stick (4 ounces, 8 tablespoons) butter
- 1/2 cup heavy whipping cream
- Pinch of coarse, kosher salt
- 1/4 to 1/2 cup chopped pecans (optional)
- Additional heavy whipping cream for drizzling (optional)
- Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
- For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
- In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
- Add the eggs and mix.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the wet ingredients, and mix until just combined.
- Fold in the date mixture (no need to drain) until combined; don't overmix.
- Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
- Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes). Don't overbake or the cake may be dry.
- Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.
- For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
- If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.