Sticky Toffee Pudding
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Sticky Toffee Pudding
Sticky Toffee Pudding is a classic and comforting English dessert combining moist sponge cake with rich toffee sauce. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
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20 min
Prep Time
1 hr 10 min
Total Time
9
servings Ingredients
Toffee Sauce
34 cup Land O Lakes® Butter
1 12 cups lightly packed dark brown sugar
1 cup Land O Lakes® Heavy Whipping Cream
1 12 tablespoons rum
Cake
1 cup (6 ounces) chopped pitted dates
23 cup boiling water
12 cup Land O Lakes® Butter, softened
34 cup lightly packed dark brown sugar
2 teaspoons baking powder
34 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
How to make
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STEP 1
Heat oven to 350°F. Grease 9-inch square glass or 2-quart ceramic baking dish. Set aside.
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STEP 2
Melt 3/4 cup butter in large saucepan over medium heat; whisk in 1 1/2 cups brown sugar until smooth. Cook, stirring occasionally, 3 minutes or until brown sugar is dissolved. Carefully pour in whipping cream and rum, stirring to combine. Cook 5-6 minutes or until sauce begins to thicken and is foamy on top. Reserve 1 cup sauce; set aside remaining sauce to be served tableside.
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STEP 3
Place dates into heatproof bowl; add boiling water. Cover. Set aside.
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STEP 4
Meanwhile, combine 1/2 cup butter, 3/4 cup brown sugar, baking powder and salt in bowl; beat at medium speed until well combined. Add eggs and vanilla; continue beating until well combined. (Mixture may look curdled.) Add flour; mix until just combined. Place softened dates and baking soda into food processor bowl fitted with metal blade; process until mixture is pureed. Add to cake batter; mix until well combined.
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STEP 5
Pour batter into prepared baking dish. Bake 30-35 minutes or until toothpick inserted in center comes out clean. As soon as cake comes out of oven, use skewer to poke 12 holes into cake. Pour reserved 1 cup toffee sauce over top of cake.
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STEP 6
Let cake cool 20 minutes before serving. Spoon into serving bowls; top with whipped cream, if desired, and remaining reserved toffee sauce.
660 Calories
37 Fat (g)
160 Cholesterol (mg)
690 Sodium (mg)
78 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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