This Sticky Toffee Sponge Cake is the Best English Pudding
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
Batter:
- 10.5 ounces/300 grams juicy dates, pitted
- 1¼ cups/300 milliliters boiling water
- 1½ teaspoons baking soda
- ½ cup/120 grams soft butter
- ¼ cup/75 grams date syrup
- ⅓ cup/75 grams dark brown sugar
- 3 large eggs
- 2 cups/240 grams flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
Toffee sauce:
- ¾ cup/170 grams butter
- 1¼ cups/270 grams dark brown sugar
- 2 tablespoons/30 grams date syrup
- 1 cup+ 2 tablespoons/270 milliliters heavy whipping cream
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine dates, water, and baking soda. Bring to a boil over low heat, then set aside for about 10 minutes until the dates soften. Transfer the dates and water to a food processor and blend into a puree.
- In a bowl, cream the butter, brown sugar, and date syrup with a whisk attachment. Add the eggs and continue mixing. Add the flour, baking powder, and salt, and mix until combined. Finally, add the date puree and mix just until incorporated.
- Grease a baking pan with butter. Pour the batter into the pan, smooth it out, and bake for about 30 minutes or until golden. Be careful not to overbake.
- To prepare the toffee sauce, melt the butter, brown sugar, and date syrup in a saucepan over low heat. Once the sugar is melted, add the heavy cream, whisk, and bring to a boil.
- Cut the cake into squares (this step is optional) and pour 2/3 of the toffee sauce over the cake. Use a spatula or spoon to spread the sauce evenly. Set aside to cool. Once set, serve with vanilla ice cream or whipped cream.
MY NOTES
FAQ
What other types of sugar can I use?
Yes, you can use a different type of sugar instead of dark brown sugar, but it will alter the flavor and texture slightly. Dark brown sugar adds a rich, molasses-like flavor and moisture to the cake. Light brown sugar or granulated sugar can be used as substitutes, but the cake may be less moist and have a milder taste. For a closer match, add a small amount of molasses to granulated sugar to mimic dark brown sugar.
What can I substitute the date syrup with?
You can substitute date syrup with another sweetener, but it will affect the flavor. Maple syrup, honey, or molasses are good alternatives. Maple syrup provides a lighter, distinct flavor, while honey adds a floral sweetness. Molasses will give a deeper, more robust flavor similar to date syrup. Adjust the quantity slightly to match the sweetness and consistency. Keep in mind that each substitute will bring its unique taste and texture to the sticky toffee pudding.
How do I know if the sticky toffee sponge cake is fully baked?
To know when the sticky toffee sponge cake is fully baked, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden brown and spring back when lightly pressed. The edges may start to pull away from the sides of the pan. Avoid overbaking, as this can dry out the cake. Start checking for doneness a few minutes before the suggested baking time.
Can I make the toffee sauce in advance?
Prepare the sauce as directed, then let it cool completely. Store it in an airtight container in the refrigerator for up to a week. When ready to use, gently reheat the sauce in a saucepan over low heat, stirring occasionally, until it reaches a pourable consistency. Making the sauce ahead of time can save preparation time and ensure you have a delicious topping ready when needed.
How to store the sticky toffee sponge cake
To store leftover cake and sauce, keep them in separate airtight containers. For the cake, wrap it tightly or place it in a container at room temperature for up to 3 days, or in the refrigerator for up to a week. The toffee sauce should be stored in the refrigerator for up to a week. To reheat, warm the sauce in a saucepan over low heat. For longer storage, you can freeze the cake and sauce separately for up to 3 months.
Can I freeze this sticky toffee pudding?
Yes, you can freeze sticky toffee pudding, but it’s best to freeze the cake and toffee sauce separately. Allow the cake to cool completely before wrapping it tightly in plastic wrap and aluminum foil or placing it in an airtight container. Freeze for up to 3 months. The toffee sauce can also be frozen in an airtight container for up to 3 months. Thaw both in the refrigerator overnight and reheat the sauce before serving.
Are there any gluten free alternatives for this recipe?
Yes, there are gluten free alternatives for this sticky toffee sponge cake recipe. Replace the all-purpose flour with a 1-to-1 gluten free baking blend that contains xanthan gum or guar gum. For the baking powder, use a gluten free version to ensure the cake rises properly. Be sure to check that all other ingredients, like the baking soda and date syrup, are gluten free. The texture may vary slightly from the traditional recipe, but it will still be delicious and enjoyable!
How to ensure the sticky toffee sponge cake is moist
To ensure the sticky toffee sponge cake is moist, don’t overbake it. Check for doneness a few minutes before the suggested baking time by inserting a toothpick into the center—if it comes out with just a few moist crumbs, the cake is ready. Additionally, make sure to measure your flour accurately and not pack it into the measuring cup. Adding a little extra date syrup or a splash of milk can also help keep the cake moist.
What you can serve with a sticky toffee sponge cake
Sticky toffee sponge cake pairs wonderfully with several toppings and side dishes. Classic choices include a scoop of vanilla ice cream or a dollop of whipped cream, which complement the rich, sweet flavors of the cake. For a fruitier option, serve with fresh berries like strawberries or raspberries to add a tart contrast. You can also top the cake with extra toffee sauce for an indulgent treat. For a more elegant touch, try a drizzle of caramel sauce or a sprinkle of sea salt. If you prefer something lighter, a side of fresh fruit or a fruit compote works well to balance the dessert.
Can I use a different size or type of baking pan?
Yes, you can use a different size or type of baking pan, but it will affect the baking time and texture. If you use a larger pan, the batter will spread thinner, so the cake may bake faster. For a smaller pan, the batter will be thicker, so it may take longer to bake. You can use metal, glass, or ceramic pans, but adjust the baking time as needed and check for doneness with a toothpick inserted into the center.
