Sticky Toffee Pudding

On our family trip to Spain back in 2019, we went to Gibraltar for one day.  At a restaurant there, we tried Sticky Toffee Pudding.  I had never had it before, and really, really loved it.  I've wanted to make it ever since then.  I saved a few recipes, but finally settled on one from Mel's Kitchen Cafe.  I meant to make this for Christmas Eve or Christmas Day, but didn't get around to it until after that.  The recipe was easy and the whole family loved it!  I really, really loved it.  I made it in a 8x8 pan (or maybe it's 9x9). 

Sticky Toffee Pudding

adapted from Mel's Kitchen Cafe

Cake:

6 ounces (170 g) dates, pitted and finely chopped (I bought pitted dates for ease)
¾ cup boiling water
¾ teaspoon baking soda
½ teaspoon vanilla extract
¾ cup (159 g) granulated sugar
6 tablespoons (85 g) butter, softened
2 large eggs
1 ¼ cup (178 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Sauce:
¾ cup (159 g) packed light or dark brown sugar
½ cup (113 g) butter
½ cup heavy whipping cream
Pinch of coarse, kosher salt
¼ to ½ cup chopped pecans, optional (I didn't use)
Additional heavy whipping cream for drizzling, optional

1.  Preheat the oven to 350 degrees F. Lightly grease an 8X8- or 9X9-inch pan.  For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes.

2.  In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.  Add the eggs and mix.

3.  In a small bowl, whisk together the flour, baking powder and salt.  Add the flour mixture to the wet ingredients, and mix until just combined.  Fold in the date mixture (no need to drain) until combined; don’t overmix.

4.  Spread the batter evenly in the prepared pan.  Bake for 22-25 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch.  May need more baking time, but don’t overbake or the cake may be dry.

5.  Let the cake cool completely in the pan – although the cake can be served slightly warm also.

6.  For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.  Cut cake into squares and pour the warm sauce over the individual servings.  Sprinkle with pecans, if using; and drizzle with a teaspoon or so of heavy cream.                                                   

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