Sticky Toffee Pudding (with a twist)
So I am.. Or let’s just say, used to be one of those people who had an immense hatred for dates , until… I made this. Trust me, this dessert will become your favourite too! I made this for my sister’s 17th birthday and she loved it! I think the best part about this cake is the sauce, because it just takes it up to a whole new level. It takes a bunch of ingredients and a little more work, but it’s well worth it!
Lets get baking!
For the pudding/cake: (You can also make 24 generous sized cupcakes from this batter)
350 g dates (not the dry kind)
About 2 cups of water
1+1/2 tsp baking soda
150 g unsalted butter (about 1+1/2 stick)
1/4 tsp salt
2 tsp vanilla extract
100 g (a little more than 1/2 cup) Brown sugar
2 tbsp black-strap molasses (Check notes)
3 large eggs
190 g (1+1/2 cup) of plain flour
2+1/2 tsp baking powder
1 tbsp instant coffee powder
For the toffee sauce:
80 g (about 3/4 stick) of unsalted butter, cubed
165 g 3/4 cup brown sugar
200 ml (1 cup) cream (minimum 20% fat)
1+1/2 tbsp cocoa powder
1/2 tsp instant coffee powder
2-3 tbsp scotch whiskey (optional) [You can add a teaspoon of vanilla instead]
a generous pinch of sea salt
- Preheat your oven to 160°C/320°F, butter a bundt pan or a flower pan generously and dust it with flour (this step is important), line it with parchment paper too if using a round or square cake tin (a single 8 or 9 inch tin will work) or lined a 24 hole cupcake tin and keep it aside.
- Remove the seeds of your dates, chop them up and place the dates, coffee and the water in a saucepan over medium heat and bring it to boil, add the baking soda (it will foam up and change colour), stir and take it off the heat and leave it to cool.
- When the mixture is slightly cool, take an immersion blender and blend the date mixture till it is a fine puree. In case you don’t have an immersion blender you can blend it up in your smoothie blender, just ensure it’s not boiling hot.
- In a separate bowl, add your butter, sugar, molasses and vanilla and mix it with a whisk/stand mixer/hand mixer, till combined, add the eggs one at a time and blend well.
- Once your date mixture is cool enough not to scramble the eggs add it to the butter mixture and blend it in.
- Finally, sift the four, salt and baking powder over this bowl and fold it in with a spatula. Pour it into your baking tin and bake for 55-60 minutes (cupcakes should take anywhere between 22-28 mins) or until a skewer inserted in the middle comes out clean. Let the pudding/cake cool for at least 15 minutes before turning it out to cool completely. (This is an extremely soft pudding/cake so handle with care.)
For the sauce:
- Add the butter and sugar in a saucepan over medium heat, let it go till the sugar is dissolved.
- Slowly add in the cream, stirring continuously and bring it to the boil, cook till thickened slightly, about 5 minutes.
- Take it off the heat, add the coffee, sifted cocoa powder and vanilla/whiskey and the sea salt and stir well.
- The pudding/cake is sweet enough, so I kinda played with the amount of sugar in the cake, you can reduce the sugar by a tablespoon or two if needed (not more than that.)
- If you don’t have molasses you can add an equal amount of brown sugar or just leave it out.
- I drizzled the sauce just before serving. If you need to store the pudding/cake then it’s better to keep it without the sauce and drizzle it before eating/serving. The cake should keep for 3-4 days in the refrigerator.