Sticky Toffee Pudding – The Dessert That Stops Time

• Date Mixture
• 280 g (1 3/4 cups) pitted, chopped Medjool or Deglet Noor dates
• 1 tsp baking soda
• 180 ml (3/4 cup) boiling water
• Dry Ingredients
• 140 g (1 cup + 2 Tbsp) all-purpose flour
• 1 1/2 tsp baking powder
• 1/8 tsp fine salt
• Wet Ingredients
• 75 g (1/3 cup) unsalted butter, softened
• 100 g (1/2 cup) packed brown sugar
• 50 g (1/4 cup) granulated sugar
• 2 large eggs, room temperature
• 1/8 tsp espresso powder
• Toffee Sauce (scaled for 1 full can evaporated milk)
• 100 g (7 Tbsp) unsalted butter
• 3/4 cup + 2 Tbsp dark brown sugar
• 1 can (354 ml / 1 1/2 cups) evaporated milk
• 1 1/2 tsp vanilla extract
• Pinch fine salt
• *Serve with vanilla ice cream or softly whipped cream.*

Instructions

1. 1

   Chop the dates into ¼-inch (6 mm) pieces and place them in a heatproof bowl. Sprinkle with baking soda. Pour the boiling water (or coffee) over top. Stir, cover, and let rest for 10–15 minutes. Once softened, mash firmly with a fork until the mixture is thick and jammy — some small pieces are fine. Personally, I pulse this a few times in a food processor. The mixture should be warm but not hot when added to the batter.

2. 2

   Preheat the oven to 350°F (175°C). Grease and line a metal pan (8×8 or 9×9 inch / 20×20 or 23×23 cm) with parchment.

   Whisk together the flour, baking powder, and salt in a medium bowl. In a stand mixer with paddle attachment, cream the butter and both sugars on medium-high for 2–3 minutes until pale and fluffy. Beat in the eggs one at a time, then mix in the espresso powder.

   On low speed, mix in half of the dry ingredients until combined. Add the warm date mixture and mix gently. Fold in the remaining flour mixture just until smooth and uniform, being careful not to over-mix. Spread the batter evenly in the prepared pan.

3. 3

   For a 9×9 inch (23×23 cm) pan, bake for 22–25 minutes. For an 8×8 inch (20×20 cm) pan, bake for 28–33 minutes. The cake is done when the centre registers 200–203°F (93–95°C), or a toothpick shows moist crumbs (no wet batter). Cool on a rack for 10 minutes before glazing.

4. 4

   In a medium saucepan, combine the butter, brown sugar, and evaporated milk. Heat over medium, stirring until the butter melts and the sugar dissolves. When it reaches a gentle simmer (steady small bubbles across the surface), start timing. Simmer for 5–6 minutes, stirring constantly, until the sauce coats the back of a spoon and reads 215–220°F (101–104°C). Remove from heat. Stir in the vanilla and salt until glossy. The sauce will thicken slightly as it cools. If it is too thick after cooling, whisk in 1–2 tsp (5–10 ml) of evaporated milk or water.

5. 5

   After the cake's 10-minute cooling period, poke holes all over the surface with a skewer. Spoon or brush about ⅓ of the hot sauce evenly over the top to absorb. Let stand for 10–15 minutes to soak in and develop a glossy shine.

   Slice the cake when it's warm but stable — the internal temperature should be around 140–150°F (60–65°C). Use a hot, lightly greased knife and wipe between cuts for clean slices. Serve each portion with warm toffee sauce drizzled over top and a generous scoop of vanilla ice cream on the side.