Sticky Toffee Pudding

Everyone in my family is a huge fan of this Sticky Toffee Pudding dessert at Charlotte's Lane Cafe, so I thought I would attempt it as a dessert for Christmas dinner. It turned out and boy was it good. Super rich.

Here's what you'll need for the cake:

One 250gram package of pitted dates, chopped (about 2 cups)
1 tsp baking soda
1 cup boiling water
3/4 cup light brown sugar
2 eggs
6 Tbsp salted butter, softened
1 tsp vanilla
1 1/3 cup AP flour
1 tsp baking powder

Here's what you'll need for the caramel sauce:
1 1/4 cup light brown sugar
1/2 heavy cream
1/4 cup salted butter
1/2 tsp vanilla


In a large bowl, combine the chopped dates, baking soda, and boiling water. Let sit for approximately 30 minutes.

Preheat the oven to 350 degrees, then grease and lightly flour an 8-inch baking pan.

Add the brown sugar, eggs, butter, and vanilla to the date mixture and beat for 2 minutes until combined. Add the flour and baking powder, and beat on low for another minute. Scrap down the sides of the bowl and beat for another minute until all the ingredients are well combined.

Spread the batter evenly in the prepared baking pan and bake for 40 minutes or until an inserted toothpick comes out with just a few moist crumbs on it.

While the cake is baking, you can make the caramel sauce. In a small saucepan, bring sugar, cream, and butter to a boil over medium heat, stirring constantly. Continue to boil, stirring constantly for 3-5 minutes. Remove from heat and stir in the vanilla. Let cool to room temperature.

Set the pan on a wire rack and poke holes all over the top of the cake with a small knife and/or toothpick (I used both). Pour 1/2 cup of the caramel sauce over the cake. Let cool for 10 minutes.

To serve, cut the cake and serve with the remained caramel sauce and ice cream or whipped cream.

The remaining cake can be stored in an air tight container or covered with saran-wrap in the fridge or at room temperature for a few days.

Enjoy! :)