Sticky Toffee Pudding

A dark, spongy cake soaked in a velvety caramel sauce. The rising steam carries scents of melted dates and cooked sugar.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1032
• Protein: 10 g
• Carbs: 147 g
• Fat: 43 g

Ingredients

• 225 g Date ( pitted and chopped )
• 175 ml Mineral water ( boiling )
• 1 tsp Baking soda
• 150 g Minimum butter sweet ( softened )
• 250 g Brown sugar
• 1 tbsp Cane molasses
• 2 piece Egg
• 175 g Wheat flour
• 1 tsp Baking powder
• 150 ml Cream ( heavy )
• 1 pinch Gray sea salt
• 50 g Muscovado Sugar

Instructions

1. Preparing the dates

   Roughly chop the dates. Place them in a bowl with boiling mineral water and baking soda. Let soften for 15 minutes until the dates can be mashed with a fork.

2. Creaming the butter

   Cream the softened butter with the brown sugar, muscovado sugar, and molasses. The mixture should become pale and fluffy. Incorporate the eggs one by one, whisking well between each addition.

3. Final mix

   Add the wheat flour, baking powder, and sea salt. Then pour in the dates with their soaking water. Mix gently: the batter should be quite liquid and homogeneous.

4. Baking the cake

   Pour into a buttered mold. Bake at 180°C. The cake is ready when it is firm in the center but a knife blade comes out slightly damp.

5. Making the toffee

   In a saucepan, heat the cream, the remaining butter, and brown sugar. Bring to a boil until the sauce coats the spoon and takes on a deep amber color.

6. Soaking

   Prick the warm cake all over its surface. Pour half of the boiling sauce over it so it penetrates the crumb. Serve the rest on the side.

Chef's tips

• Prick the cake with a fork as soon as it leaves the oven so the sauce reaches the center.
• If the sauce separates, add a tablespoon of hot water and whisk vigorously.

Storage

Keeps for 3 days in the fridge. Always reheat before serving to liquefy the caramel.