If you love dates , if you love golden brown soft, spongy cake, cover in toffee sauce this is definitely your guilty pleasure.
Sticky toffee pudding, also known as sticky date pudding in Australia and New Zealand, is an English dessert consisting of a moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.
This dessert is the the ultimate guilty pleasure. You have this soft cake, smolder in the delicious warm toffee sauce and vanilla ice-cream. What is not to love about this cake?
For the Cake
|Medjool Dates||1 cup|
|Water||1 1/4 cup|
|Flour||1 1/2 cups|
|Baking powder||1 tsp.|
|Baking Soda||1/4 tsp.|
|Light Brown Sugar||3/4 cup|
|Vanilla Extract||1 tsp.|
For the Toffee Sauce
|Heavy Cream||2 1/2 cups|
|Unsalted Butter||1/2 stick|
|Vanilla Extract||1 tbsp.|
Preheat oven to 350 F. Butter and flour the Bundt pan. Bring dates and 1 1/4 cup water to a boil in a medium sauce pan with tall sides. Cook for 3-5 minutes. Remove from heat stir in baking soda (mixture will become foamy) Set it a side and let cool. Puree the date mixture in a blender.
Whisk 1 1/2 flour, baking powder and salt in a small bowl. Using a electric mixer, beat the 4 tbsp. butter sugar and vanilla extract. Mixture will be grainy. Add 1 egg, beat to blend , add half of the flour mixture and half of the date mixture and continue to beat. Add the remaining off the egg, flour and date mixture. Beat until you get nice light and fluffy mixture.
Grease your pan and pour the mixture. Bake for 35-40 minutes or until done. Let it cool on a rack for 30 minutes.
Bring sugar, cream and butter to boil in a small pan, over medium heat, stirring constantly. Boil for 3 minutes. Remove from heat and add the brandy and vanilla extract.
Serve with Vanilla Ice-Cream or whipped cream.
Equipment you may find useful!