Description
This Spiced Sticky Toffee Pudding is rich, moist, and perfectly spiced with cinnamon, nutmeg, and cloves. Topped with a buttery toffee sauce, it’s an easy yet elegant holiday dessert everyone will love.
Ingredients
Units
Scale
Spiced Sponge Cake
- 1 1/2 cup dates, pits removed
- 1 cup boiling water
- 3/4 cup brown sugar, tightly packed
- 2 eggs, room temperature
- 4 Tbsp butter, melted
- 2 tsp vanilla
- 1 cup sour cream
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 cups flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
Sticky Toffee Sauce
- 1 stick butter
- 3/4 cup brown sugar
- 1 cup heavy cream
- 2 tsp vanilla
- 1/2 tsp salt
Instructions
- Preheat oven to 350ºF. Prep a baking dish or skillet by buttering the inside surface and edges.
- In a bowl, mix together dry ingredients – flour, baking soda, baking powder, cinnamon, nutmeg and gloves. Gently whisk to evenly incorporate. Set to the side.
- Remove pits from dates by carefully slicing down the long side of the date. Gently break open the date and remove the pit.
- Soak dates in 1 cup of hot water. Let them soak for 15 minutes. Using an emersion blender or high powered blender, mix until a paste forms.
- In a separate bowl, cream butter and sugars together. Mix in eggs, one at a time. Add vanilla, sour cream and date mixture to the bowl and blend until smooth.
- Using a spatula, fold in half of the the flour mixture. Once combined and no flour clumps are left, fold in the second half of the flour mixture.
- Bake cake for 30-35 minutes until cooked through.
- While baking, make your sticky toffee sauce. In a saucepan over medium heat, whisk together butter, brown sugar, heavy cream, vanilla and salt. Continue to stir for about 4 minutes. The sauce will start to bubble. Let it simmer and thicken for 5-7 minutes.
- When the cake is done, remove from the oven and let it cool for a couple minutes. Poke holes in the cake to let the sauce seep in. Pour the sauce over the top.
- Serve with ice cream or whipped cream and enjoy.