with butterscotch sauce
This is one of my favourite types of cake to make and eat. The combination of cake and warm sauce with a scoop of ice cream is just to die for. It's flavourful, heavenly and so simple to make. It's perfect for any kind of occasion if you are looking for something just a little bit different. I hope you enjoy!
Sticky toffee pudding
Yields one 9x13 inch tray
Ingredients
For the pudding base:
1 1/4 cups Medjool dates, pitted and chopped (225 g)
1 cup hot strong coffee, just boiled (250 ml)
1 tsp baking soda
1 1/2 cups all-purpose flour (210 g)
1 tsp baking powder
1/2 tsp salt
3/4 stick unsalted butter, room temperature (85 g)
3/4 cup brown sugar, lightly packed (115 g)
2 large eggs, room temperature
For the butterscotch sauce:
1 stick unsalted butter (115 g)
1 cup brown sugar, lightly packed (160 g)
3/4 cup heavy cream (190 ml)
Procedure
For the butterscotch sauce:
Start by preparing the pudding sauce in order to have it ready when the cake comes out of the oven. You could also prepare this while the cake is in the oven but have all your ingredients measured out and ready.
Combine butter, brown sugar and cream in a medium sized sauce pan and bring to a boil on med-high heat. Make sure to whisk constantly and watch that it doesn't burn or boil over.
Reduce heat to medium at a light boil and continue stirring until slightly thickened. It should coat the back of a spoon without being overly thick. This can take about 15 minutes.
Keep warm until cake is done.
For the pudding base:
Preheat oven to 325°F and grease and line a 9"x13" baking dish with parchment paper.
Place pitted and chopped dates in a medium bowl, pour very hot coffee over the dates and let soak for 15 minutes.
In a separate medium bowl, whisk the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, or with a hand mixer, beat the softened butter and brown sugar until light and fluffy about 5 minutes. Beat in the eggs one at a time.
Once the time is up for the soaked dates, stir in the baking soda.
Add half the flour mixture to the butter and eggs, beat lightly and then the date mixture and beat until combined. End with the rest of the flour mixture. Do not overmix. Just until combined, about 30 seconds.
Pour into the prepared baking dish, smooth the top with an offset spatula and bake for 25-30 minutes or until a toothpick comes out clean and springs back to the touch. Be careful not to overbake.
Once the cake is out of the oven and still hot, pierce it all over with a skewer. Pour half of the hot sauce and let it soak about 20 minutes.
Serve warm with remaining sauce spooned over individual portions and a scoop of vanilla ice cream!
Refrigerate any leftovers and reheat in a 300°F oven for about 10 minutes when you're ready to eat more!
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