Dating back to the late 1960s, this classic and iconic British dessert features a soft, fluffy brown sugar sponge cake sweetened and moistened with plump dates and soaked in a warm, creamy, decadent toffee sauce. The cake is light and tender in texture with a crumb structure that holds its shape when baked but becomes dense and sticky once the buttery toffee sauce permeates through creating delicious dimension to this indulgent dessert. Served with sweetened whipped cream or vanilla ice cream for balance and contrast, this is a truly unforgettable and insanely delicious dessert. After just one bite, it may become your new favorite dessert of all-time, or at least one of your top five favorite desserts. This luscious, rich, comforting dessert is perfect for fall, winter, or the holidays.
Makes 6 cakes
Ingredients
Date Pudding Cake
1 cup Medjool dates, pitted and chopped
1 cup boiling water
¾ cup plus 2 Tbsp all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
5 Tbsp unsalted butter, cold and cubed (plus more for greasing)
¾ cup dark brown sugar
2 large eggs
1 tsp pure vanilla extract
Vanilla ice cream for serving
Sticky Toffee Sauce
2¼ cups heavy cream, divided
½ cup unsalted butter
1 cup dark brown sugar
¼ cup light corn syrup
¼ tsp kosher salt
Directions
Date Pudding Cake
Preheat oven to 350°F. Lightly butter six ½-cup ramekins.
Place the dates in a bowl and cover with 1 cup of boiling water and allow to sit at room temperature for at least 5 minutes to soften.
Place the softened dates in a food processor with ½ cup of the date water and pulse until smooth.
In a small bowl, whisk the flour, baking powder, baking soda, and salt together until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar at medium speed until light and fluffy, 3 minutes. Add in the eggs and vanilla and beat until combined, then add in the date mixture and beat until incorporated. Be sure to scrape down the sides of the bowl.
With the mixer on low speed, add the dry ingredients and mix just until incorporated. Spoon the batter into the prepared ramekins and use an offset spatula to smooth the tops into an even layer.
Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly, but not completely.
Sticky Toffee Sauce
In a medium saucepan, combine 1¼ cups of heavy cream with the butter, brown sugar, corn syrup, and salt. Bring to a boil and then lower the heat to low stirring frequently until a deep caramel color forms and the mixture is completely smooth, about 30-45 minutes. Carefully whisk in the remaining 1 cup of cream.
If necessary, use a serrated knife to trim the tops of the cakes so they are level with the rim of the ramekins. Invert the cakes onto a wire rack to unmold. Slice each cake in half horizontally. Then wipe out each ramekin and spoon 1 tablespoon of the sticky toffee sauce into the bottom of each ramekin. Return the bottom half of each cake to the ramekins, cut side up. Spoon another 1 tablespoon of the sticky toffee sauce into the ramekins and top with the remaining cake layers. Then spoon another 1 tablespoon of the sauce on top of the cakes and spread evenly to the edges.
Place the ramekins on a baking sheet and bake for about 10 minutes, or until the toffee is bubbling around the edges.
Allow the puddings to cool for 5 minutes, then run a thin-bladed knife around the inside edges of the ramekins. Invert each pudding onto a plate and serve warm with the extra sticky toffee sauce and vanilla ice cream or whipped cream.