Sticky Toffee Pudding

Instructions

Make the cake

Preheat oven to 350˚F (180˚C). Slick an 11- by 7-inch (28- by 18-cm) baking pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing the paper to overhang the sides.

In a small saucepan over medium heat, combine the dates and water. Bring to a boil, reduce heat and simmer until the dates are softened, about 5 minutes. Remove from heat, stir in the baking soda and let cool to room temperature.☞ TESTER TIP: The mixture will foam once the baking soda is added, so be sure to use a saucepan at least 2 quarts (1.9 l) in size.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture. Add the flour and fold in until just combined.☞ TESTER TIP: It’s ok if the batter appears curdled before baking.

Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake until a skewer inserted in the center of the cake comes out clean, 30 to 35 minutes.

Make the toffee sauce

In a medium saucepan over medium heat, combine butter, sugar, and cream. Stir until the butter has melted and the sugar has dissolved. Bring to a boil, then reduce the heat and simmer until thickened slightly, 5 to 10 minutes.

Remove cake from the oven and pour over a quarter of the hot toffee sauce. Let cool for 5 minutes.

Remove the warm pudding from the pan and cut into portions. Serve drizzled with the remaining warm toffee sauce, and ice cream or whipped cream on the side.

Dessert