Sticky Toffee Pudding | Michael Cooper

This is an English dessert that is decadently sweet. The date-based cake is soaked in a toffee sauce.

Date Puree

Combine the dates and water in a saucepan. Bring to a boil.
Cover and let steep a few minutes.
Using an immersion blender or after transferring to a food processor, mince> or purée or the date mixture.
Stir in the baking soda.
Let cool while proceeding with the remainder of the recipe.

Make extra sauce if desired to pour on the pudding at serving time.

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Combine ingredients in a saucepan.
Place over medium heat and bring to a boil, stirring occasionally.
Cook until toffee coloured and 225 °F, about 5 minutes.
Remove from heat and pour half the sauce into a 9 x 9 inch baking pan. Spread evenly over the bottom.
Place the pan in the refrigerator to firm the toffee while you make the cake.
Reserve the other half of the sauce for the end of the recipe, keeping warm.

Preheat oven to 350 °F.
Add the butter and sugar to a mixer and cream together. Continue to beat on medium speed until fluffy, about 5 minutes..
Meanwhile, sift together the dry ingredients.
Add the eggs one at a time to the butter and sugar mixture and beat in. Continue to beat until fluffy, about 1 minute.
Stir in the flour mixture, then the date mixture. Mix just until evenly blended.
Spread the batter evenly in the pan that has been lined with toffee.
Put in oven and bake until the top is just firm to touch, about 30 - 35 minutes.
Remove from oven and immediately dock with a fork.
Spread the remaining toffee sauce over the top of the cake. Set aside and allow to soak in.

Cut into 9 portions and serve warm, with extra toffee sauce if desired.

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Main Ingredients