Delicious Sticky Toffee Pudding [Sponge]

As the colder or cooler nights draw in (yes, we occasional have them here in north Thailand to, especially up in the mountains). There is something about this time of the year, that make us gravitate to foods that are delightfully comforting, indulgent and homemade.

One dessert that is definitely on this list and fits this bill - is Sticky Toffee Pudding (known as STP to the serious fans). STP is a moist, gorgeous Autumnal/Winter dessert, with dates that make the cake soft and sticky, the toffee sauce drizzled over the cake once baked, makes this a super indulgent and luxurious treat.

JUMP TO RECIPE

This is one of my husbands favourite desserts, therefore he was always badgering me to make it, but I would shy away from doing it, since I thought it was super hard to make. I was so wrong! Once I did some research and a few experiments, it is has actually become one of the easiest recipes I have.

Leaving you with time to sit back and relax with a nice cup of tea, coffee or cocoa and snuggle in.

Yield: 9

Author: Sarah G. Brown

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DELICIOUS STICKY TOFFEE PUDDING (SPONGE)

There is something about the colder (cooler) time of the year, that make us gravitate to foods that are delightfully comforting, indulgent and homemade. This dessert definitely fits the bill. It is a moist, gorgeous Autumnal/Winter dessert, with dates that make the cake soft and sticky, the toffee sauce drizzled over the cake once baked, makes this a super indulgent and luxurious treat.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Cake

• 130g Finely chopped dates
• ¼ tsp Baking soda
• 180 ml Freshly boiled water
• 165g All purpose flour
• ¾ tsp baking powder
• 1/8 tsp salt
• 75g Unsalted butter (room temperature)
• 105g Light brown sugar
• 2 eggs
• 1 tsp Pure vanilla extract

Toffee Sauce

• 105g Light or Dark brown Sugar
• 55g Unsalted butter
• 1/8 tsp Salt
• 120ml Whipping cream (heavy cream)
• ¼ tsp Pure vanilla extract

Instructions

Cake

1. Pre-heat oven to 180 degrees C (350 degrees F).
2. Use non-stick spray or butter to grease an 8 inch (20cm) baking tin/tray or similar size oven proof dish.
3. Finely chop dates into a heat proof bowl, sprinkle the baking soda over the dates.  Pour the freshly boiled water over the water, stir to combine.  Let sit to one side for 10 -15 mins.
4. In another bowl add the flour, baking powder and salt and whisk together. 
5. Use another bowl and add the room temperature butter and brown sugar.  Use either a hand mixer or stand mixer, and beat butter and sugar until light and fluffy. Scrap down the sides of the bowl to make sure everything is beaten. 
6. Add the vanilla and beat until incorporated. 
7. Add the eggs one at a time and beat well after each addition. 
8. Before adding the flour, shift the flour again (this creates a light and softer sponge).  Beat in the flour until combine.  Make sure you do not over mix as this can cause the texture to become tough. 
9. Use a spatula to fold in the dates with the liquid. 
10. Poor the mixture into the prepared tin, tray or oven proof dish, spread the mixture evenly with a spoon or offset spatula. Bake for 20 - 25 mins.  
11. Make the Toffee Sauce while the cake is baking
12. *You will know when cake is baked, when a toothpick or skewer comes out clean or the sponge springs back when it is pressed.  Remove from the oven and place on a wire rack.  You can choose to remove from the  tin/tray or if using a ovenproof dish it can be left in it.

Toffee Sauce

1. While the cake is baking, place all the sauce ingredients into a small saucepan.
2. Over a medium heat, melt all of the ingredients, stirring in intervals to make sure the melted butter and sugar is combined.
3. Simmer sauce only, do not boil.
4. If you want lots of toffee sauce this recipe can be doubled. 
5. With a skewer or toothpick, make lots of little holes over the entire surface of the cake. Pour the sauce evenly over the top of the cake. The toffee sauce will drip down into the holes.

Notes:

Serve cake warm with warm toffee sauce. Add additional toffee sauce and sprinkle with nuts of your choice can also be served with vanilla ice cream or whipped cream.

Leftovers can be stored in the fridge in an airtight container.

Suggestion: The toffee sauce makes a great little gift. Pour the toffee sauce into a sterilised clean jar, seal the lid securely. Add a ribbon or twine cord and a tag and make someones day!

Calories

319.81

Fat (grams)

17.86

Sat. Fat (grams)

10.77

Carbs (grams)

37.22

Fiber (grams)

1.65

Net carbs

35.57

Sugar (grams)

21.35

Protein (grams)

4.16

Sodium (milligrams)

163.46

Cholesterol (grams)

87.59

Nutritional Info: Per Serving

https://i.imgur.com/4sSLeYS.jpg

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