Happy New Year! In 2024 we will have one additional day to live our best lives. Which may or may not include include savoring something sweet. Now considering some of you are starting the new year eating cleaner, it might be considered a form of sabotage to have the first post of the year be a recipe for something wickedly rich, decadent, and delicious. Alternately it might also be one of those good intentioned gestures encouraging and helping you to truly live your best life! If you have ever had Sticky Toffee Pudding before, you know it's one of those desserts you wouldn't ever want to live without. It's definitely a dinner party worthy dessert, but it's also humble enough to be considered comfort food at its' finest.
Some (like me) might have thought that Sticky Toffee Pudding has been around for centuries. Surprisingly (for me) it hasn't. Rather it has been around for either a little more than 120 years or slightly more than 70 years, depending on which source you want to believe. Three different regions of the United Kingdom lay claim to having invented this decadent, mouthwatering, scrumptious dessert. But whether it was created in 1907 (in Yorkshire), in 1960 (in Cumbria) or in 1967 (in Scotland) doesn't really matter. What matters is that it made its' way here to the states and has recently begun to garner the attention it deserves. If for some reason Sticky Toffee Pudding hasn't made way into your life, let me help you give it a grand entrance.
In spite of its' relatively short history, there are a plethora of Sticky Toffee Pudding recipes out there. Some include the addition of spices (cinnamon, ginger, cloves, nutmeg), some include molasses or treacle, and some are made with self-rising versus all purpose flour. This recipe doesn't use any of those ingredients. Maybe someday I will tinker around and include some of them, but at the moment, I am deeply, madly in love with the version here.
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In addition to aiding in the breaking down of the dates, cooking them in baking soda 'brings out the inherent toffeeness of the dates as well as softens their skins.' (Taylor and Arguin). It may sound a bit unusual, but it works. Medjool dates have a rich dark color and rich caramel flavor making them the most optimal choice. And the dark brown sugar is another one of the keys to a moist, dense, chewy Sticky Toffee Pudding. The batter is comprised of two components: the cooked dates and the sugar/butter/flour/eggs/baking powder/salt/vanilla mixture. When making the Sticky Toffee Pudding, begin with cooking the dates as they need time to cool before getting mixed in to the batter.
While the Sticky Toffee Pudding bakes, make the luscious sauce. Once the cake is finished baking, you will pour one cup of the sauce over a skewer holed cake. Then return to the oven for another 3-4 minutes of baking.
The remaining sauce will be used when serving the warm Sticky Toffee Pudding. Serve pieces of the sauce drenched pudding with a large scoop of vanilla ice cream or better yet, some salted caramel gelato.
Whether or not Sticky Toffee Pudding makes it way as one of the 'it' desserts of 2024 is anyone's guess. However, if any dessert should go viral this year and remain viral for years to come, it is this heavenly, luscious, scrumptious Sticky Toffee Pudding. In other words, you absolutely must have it in your life. But I have a word of caution for you. Do not tell your family and friends what is in this cake until they have had their first bite or maybe until after they have cleaned their plates. Trust me when I tell you there won't be any crumbs or sauce left behind as it may be one of the most irresistible desserts to grace your table. And at the end of the night everyone will leave as immensely happy (unsuspecting) date loving people!
Recipe
Sticky Toffee Pudding
Serves 8-10
Ingredients
Caramel Sauce
1 3/4 cups (350g) dark brown sugar
1 1/2 cups heavy whipping cream
3/4 cup (170g) unsalted butter (preferably European or European Style)
2 teaspoons vanilla
1/4 teaspoon Kosher salt
Sticky Toffee Pudding
12 ounces (340g) Medjool dates, pitted and coarsely chopped
1 cup water
1/4 teaspoon baking soda
1 3/4 cups (228g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1 cup (200g) dark brown sugar
3/4 cup (170g) unsalted butter, room temperature (preferably European or European Style)
3 large eggs, room temperature
2 teaspoons vanilla
Vanilla Ice Cream or Salted Caramel Gelato
Directions
Caramel Sauce
1. In a medium sized saucepan, melt the butter.
2. Add in the dark brown sugar and heavy whipping cream. Bring to a boil.
3. Turn the heat down to a low simmer. Stirring frequently, continue to simmer for 5-8 minutes, until the sauce has thickened and a bit sticky. Note: To check for doneness, dip a spoon in the sauce. Swipe your finger down the center of the spoon. If the finger swipe remains, the sauce is done.
4. Stir in the vanilla and Kosher salt. Remove from the heat. Set aside.
Sticky Toffee Pudding
1. In a medium sized heavy bottomed saucepan, combine the dates and 1 cup of water. Bring to a boil.
2. Reduce heat to simmer and cook until dates are soft and most of the liquid is absorbed (but the mixture remains moist). This takes about 3-4 minutes.
4. Remove from the heat and stir in the baking soda.
5. Transfer the mixture to a bowl and let come to room temperature. Or to speed up the cooling process place the bowl in the refrigerator.
6. Preheat the oven to 350 degrees (F). Line a 9" square baking pan with parchment paper. Generously butter the paper. Set aside.
7. Sift flour, baking powder and salt. Set aside.
8. In the bowl of a standing mixer fitted with a paddle attachment beat the butter until creamy (about 2-3 minutes).
9. Add in the dark brown sugar and beat until light and fluffy (about 3-4 minutes). Scrape down the bowl as needed.
10. Beat in the eggs one at a time.
11. Mix in the dry ingredients, mixing just until combined.
12. Add in the cooled dates and vanilla. Stir to combined.
13. Transfer the mixture to the prepared baking pan. Smooth top with an offset spatula.
14. Place pan on a large baking sheet. Bake for 35-38 minutes until browned and slightly firm to the touch but still spongy. Note: A toothpick inserted in the center of the cake may have a few crumbs attached, but it should not be wet.
15. Remove from the oven and generously pierce the top of the cake with a skewer. Pour one cup of the caramel sauce over the top and and return to the oven.
16. Bake for an additional 3-4 minutes or until the caramel sauce bubbles.
17. Remove from the oven and let cool on a wire rack. Let cool to slightly warm or room temperature.
18. To serve, pour some of the sauce on a plate, place a square of the Sticky Toffee Cake on top, then top with Vanilla Ice Cream or Salted Caramel Gelato. Top with a little more of the sauce.
19. Store any leftover cake covered in the refrigerator for up to 5 days.
20. Important note: If cake has been chilled or is at room temperature. Reheat in the microwave until warm before serving. It's absolutely scrumptious served warm.
Notes: (1) 12 ounces of coarsely chopped Medjool dates equals two cups. (2) If at all possible, buy your dates from a Mediterranean store. Especially one that imports Medjool dates. (3) The Sticky Toffee Pudding and Sauce can be made early in the day. Reheat pieces of the pudding and the sauce before serving.