Demented Ramblings life is too short to refrain from eating jam out of the jar


Sticky Toffee Goodness

So, I've heard of Sticky Toffee Pudding, but I'd never had it. I'd only ever been to one restaurant that had it on the menu and we didn't have time to stay for dessert. Le sad. I've been curious to try it.

This week, the shrink doubled my Wellbutrin. I have a lot more energy all of a sudden.

So, I made one for myself. And it was delicious! I'm going to copy the recipe here so I can keep it on hand.

Sticky Toffee Pudding Cake
Yield: 6-9 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


6 ounces dates, pitted and finely chopped (about 8-10 medjool dates)
3/4 cup boiling water
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
3/4 cup (5.5 ounces) granulated sugar
6 tablespoons (3 ounces) butter, softened
2 large eggs
1 1/4 cup (6.25 ounces) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt


3/4 cup (5.75 ounces) packed light or dark brown sugar
1 stick (4 ounces, 8 tablespoons) butter
1/2 cup heavy whipping cream
Pinch of coarse, kosher salt
1/4 to 1/2 cup chopped pecans (optional)
Additional heavy whipping cream for drizzling (optional)


Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
Add the eggs and mix.
In a small bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the wet ingredients, and mix until just combined.
Fold in the date mixture (no need to drain) until combined; don't overmix.
Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes). Don't overbake or the cake may be dry.
Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.
For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.

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