I was in Edinburgh for my best friend's wedding the first time I ordered it. It was August and when we stepped out of the airport that first morning I realized that I had packed all the wrong things.
banoffee pie, haggis, absolutely all of it!
And for dessert? Sticky toffee pudding!
There are many variations with some cakes that seem very moist and pudding-like (like a bread pudding) and others that are a bit more like a cake. This one is something in between. I also added cozy touch by steeping the dates in tea instead of regular water.
It's one of those desserts that just feels old timey and comforting, and like something straight out of a novel.
Loved this recipe? Here are three other cozy winter sweets you might like:
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Thanks so much for reading
Sticky Toffee Pudding
For the cake
12 ounces medjool dates
2 cups brewed hot tea (choose a basic black tea or something like English Breakfast.)
1/2 cup unsalted butter, melted
1 cup granulated white sugar
2 tablespoons molasses
2 large eggs, room temperature
1 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 2/3 cup all purpose flour
For the sauce
1/2 cup unsalted butter
1 cub heavy cream
1 1/4 cups dark brown sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon), for serving
Remove the pits from the dates, then chop coarsely. Place in a bowl and top with the hot tea. Let soak for at least 30 minutes, or until dates are soft.
Preheat oven to 350 degrees. Grease and line an 8x8” square baking pan with parchment paper.
Pour the dates and tea into a blender and puree until smooth.
Place the butter in a small saucepan over medium heat and let simmer for about 5 minutes, until melted and slightly toasted (it will smell nutty). Pour this melted butter into the date puree in the blender. Add the sugar and molasses, and puree again for one minute. Add the eggs, salt, and baking soda, and puree until smooth.
Pour the date and egg mixture from the blender into a large bowl and add the flour. Stir until smooth and evenly combined, then pour into the prepared baking pan and bake about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, make the sauce. Combine the butter, cream and brown sugar into a medium saucepan over medium heat, and bring to a simmer. Use a whisk to stir as it cooks, about 5-7 minutes or until thick.
To serve, top squares of the cake with the toffee sauce. Sprinkle with a bit of salt on top, if desired.