Easy Sticky Toffee Pudding Recipe | Perfect Holiday Dessert! | Quick & Delicious

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 can be healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber.

Pour hot water over chopped medjool dates in a medium heatproof bowl.

Stir in baking soda and let soak for about 15 minutes until soft.

Mash the soaked dates lightly with a fork to a chunky applesauce-like consistency.

In a medium bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Set the dry ingredients aside.

In a large bowl, cream together softened unsalted butter and brown sugar using an electric mixer for about 3 to 4 minutes until light and fluffy.

Scrape down the sides of the bowl as needed.

Lower the mixer speed and add eggs one at a time, mixing well for about 20 seconds per egg.

Add a splash of vanilla extract and mix until combined.

Switch to a spatula and fold in the dry ingredients and date mixture alternately, starting and ending with dry ingredients, until just combined.

Pour the batter into a prepared 10 by 7 inch baking dish and spread evenly.

Bake in the oven at 350°F for about 30 to 35 minutes.

While the cake bakes, make the toffee sauce by combining butter, brown sugar, heavy cream, vanilla, and a pinch of salt in a medium saucepan.

Cook over medium heat, stirring frequently until melted and sugar is dissolved, then simmer on low for around 5 minutes.

Once the cake is out of the oven, poke holes all over the surface with a fork.

Pour about half of the warm toffee sauce over the hot cake and let it soak in for about 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens