Celebrate International Sticky Toffee Pudding Day with a delicious homemade dessert.
Ingredients
- 4 tablespoons salted butter (½ stick or 2 ounces)
- ½ cup dark brown sugar
- 1 egg
- ½ cup half and half or whole milk
- 2 teaspoon vanilla extract
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup chopped dates
For the “sauce”:
- 1 cup dark brown sugar
- 3 tablespoons cold salted butter cut into small pieces
- 1 ¾ cups boiling water
Instructions
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Place the 4 tablespoons of butter in a microwave-safe, medium-size bowl and heat for 45-60 seconds on high power or until melted. Set aside to cool for 5 minutes. Preheat the oven to 375ºF and generously butter a baking dish that will hold 6-8 cups. Place the buttered pan on a sheet pan.
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In a medium-size bowl, whisk together the melted butter and brown sugar. Add the egg and vanilla extract and whisk until the egg is incorporated, then add the half and half (or milk) and stir until well-combined.
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Sprinkle the flour, baking powder, salt over the top and stir until smooth. Fold in the chopped dates. Transfer the batter to the prepared pan and spread to an even layer.
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Sprinkle the brown sugar over the top of the batter and dot with the small pieces of butter. Pour the boiling water over all of this and transfer the pan (with the sheet pan underneath) to the oven. Bake for 35-40 minutes or until the top of the cake springs back when lightly touched.
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Serve warm. Scoop the cake and sauce into dessert bowls. Serve with vanilla ice cream.
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