In many households, sticky toffee pudding is synonymous with the holiday season. The indulgent, (pleasantly) dense and rich dessert is undeniably comforting, so if you've never tried to bake one at home, consider this your sign!
Plucked from the pages of Crust: Essential Sweets and Savories from Victoria's Beloved Bakery, this no-fail recipe from chef Tom Moore might help sticky toffee pudding become your new favourite holiday treat.
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"Sticky toffee date cake, also known as sticky toffee pudding, is one of those Australian staples that can be found in bakeries, coffee shops, and cafés all over the country. Those who are not familiar with or particularly fond of dates may not be drawn to this cake, but don’t let them scare you off. The dates add a beautiful chewiness and subtle sweetness to the cake, and if you didn’t know they were part of the recipe, you might not even notice them," says Moore in the introduction to this recipe in his debut cookbook.
Easy date cake
2 cups (300 g) seedless dried dates
1 tsp baking soda
1⅔ cups (400 ml) boiling water
2 cups (300 g) all-purpose flour
2 tsp baking powder
½ tsp kosher salt
6 Tbsp (90 g) unsalted butter, at room temperature, cut into ½-inch (1.2 cm) pieces
¾ cup (150 g) light brown sugar, lightly packed
3 eggs, at room temperature, lightly beaten
2 tsp pure vanilla extract
Preheat the oven to 350°F (180°C). Spray or brush a 10-inch (25 cm) Bundt pan with a neutral oil and place it on a parchment-lined large rimmed sheet pan.
Put the dates into a heatproof bowl. Sprinkle with the baking soda and pour the boiling water over top. Cover with plastic wrap and leave at room temperature for 10 minutes.
Meanwhile, using a fine-mesh sieve, sift the flour, baking powder, and salt into a medium bowl.
Add the butter to the date mixture and give it a quick stir. Transfer about ½ cup (125 ml) of the date mixture to a food processor and, using the S-shaped blade, pulse 8–10 times or until the dates are mashed up but still have a little texture. Scrape into a stand mixer bowl. Repeat with the remaining dates, ½ cup (125 ml) at a time, until they are all mashed.
Add the light brown sugar, eggs, and vanilla to the mixer bowl. Using the paddle attachment, mix on medium-low speed until combined, about 15 seconds. Add the date mixture and continue to mix for another 15 seconds.
Add the flour mixture and mix on low speed for 10 seconds to blend without it going everywhere! Turn the mixer to medium-high and mix for another 10–15 seconds or until it is completely combined and there are no lumps of flour left.
Pour the batter into the prepared Bundt pan and gently smooth the top with a spatula.
Bake for 40–45 minutes or until a skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for about 20 minutes, then carefully turn it out onto the rack to cool.
Making the toffee sauce and serving the cake
½ cup (115 g) unsalted butter
1 cup (200 g) dark brown sugar, lightly packed
2 tsp flaky sea salt (see note)
1 cup (250 ml) whipping cream
2 Tbsp (30 ml) bourbon (optional)
2 tsp pure vanilla extract
whipped cream or clotted cream, for cake garnish
In a small pot over medium heat, melt the butter. Add the dark brown sugar, salt, and whipping cream and stir with a spatula until well blended.
Bring to a boil, scraping down the sides occasionally, then lower the heat to medium-low and simmer for about 3 minutes or it coats the back of a spoon. Toffee sauce thickens as it cools, so don’t overcook it.
Remove from the heat and stir in the bourbon (if using) and vanilla.
(Note: If making ahead, pour the sauce into a jar while still hot. Let cool, then cover and refrigerate for up to 2 weeks. Bring to room temperature before using.)
Cut the cake while it is still warm and serve with warm toffee sauce poured over each slice. Top with whipped or clotted cream as desired.
This cake will keep in an airtight container at room temperature for about 3 days, in the fridge for up to 1 week, or in the freezer for up to 1 month.
