The Most Underrated Dessert: Sticky Toffee Pudding

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

dark treacle

🥗Healthier: maple syrup

💰Cheaper: light corn syrup

Maple syrup offers a similar sweetness with less processed sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

Start by boiling and pureeing the dates.

Chop 1 cup of dates roughly, removing pits if necessary.

Place chopped dates in a small sauce pot and cover with 1 cup of water.

Set the pot to medium-high heat and bring to a boil, then boil for 4 minutes until softened.

Stir in 1/2 teaspoon of baking soda and blend the mixture with a hand blender until finely pureed to create date paste.

In a bowl, combine 1 and 1/2 cups of all-purpose flour, 1/4 teaspoon of baking powder, 3/4 teaspoon of fine sea salt, and 1/2 teaspoon of fresh grated nutmeg. Whisk together until combined.

In a stand mixer or with electric beaters, add 6 tablespoons of softened unsalted butter and whip on high speed until fluffy.

Add 3/4 cup of light brown sugar and beat for 30 to 60 seconds until light and fluffy.

Add 2 whole eggs one at a time, mixing well after each addition, followed by 1 egg yolk and 2 teaspoons of vanilla bean paste.

Add the cooled date paste to the mixture and beat until combined.

Add half of the flour mixture and stir in, followed by the other half, folding gently until smooth.

Grease a 9x9 baking dish with softened butter, ensuring all corners and edges are covered.

Scoop the cake batter into the greased baking dish and spread it evenly to the edges.

Bake in an oven preheated to 350°F for about 30 to 40 minutes, or until a cake tester comes out clean.

For the toffee sauce, combine 1 cup of light brown sugar, 8 tablespoons of unsalted butter, 1/3 cup of Ly's golden syrup, and 2 tablespoons of Ly's trial syrup in a medium saucepan over medium heat.

Mix well and bring to a boil, then add 1 cup of heavy cream and reduce heat to medium-low.

Let the sauce reduce for about 15 to 20 minutes until syrupy and darker in color.

After reducing, add another cup of heavy whipping cream, increase heat to medium, and stir constantly until combined and smooth.

Add a teaspoon of vanilla bean paste and a generous pinch of kosher salt to the sauce, stirring well.

Once the cake is done baking, use a fork or wooden skewer to poke holes all over the top of the cake, reaching down to the bottom.

Pour half of the toffee sauce over the cake, ensuring it soaks in, and return to the oven for 3 to 4 minutes until bubbling.

Remove from the oven, slice the cake into 3x3 squares, drizzle with more toffee sauce, and top with a scoop of vanilla ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens