Sticky Toffee Pudding Cake
This holiday homage to sticky toffee pudding elevates the classic English dessert to cake status. Made in a large soufflé dish with what our Test Kitchen director, Kareen, calls a “Québec pouding chômeur technique”, the moist, date-laden cake holds up beautifully when frozen in advance. Come serving time, just submerge in a hot water bath […]
Ingredients
- 2 cups (500 ml) 35% heavy cream
- 2 cups (420 g) lightly packed brown sugar
- 2 tbsp butter
- 1/2 cup (125 ml) water
- 1/2 cup (85 g) pitted and finely chopped dates
- 1/2 tsp baking soda
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 cup (55 g) butter, softened
- 1/4 cup (55 g) sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 1 egg
- 6 tbsp (90 ml) milk
Instructions
- In a saucepan, bring all the ingredients to a boil while stirring. Let the sauce reduce for 5 minutes. Set aside.
This holiday homage to sticky toffee pudding elevates the classic English dessert to cake status. Made in a large soufflé dish with what our Test Kitchen director, Kareen, calls a “Québec pouding chômeur technique”, the moist, date-laden cake holds up beautifully when frozen in advance. Come serving time, just submerge in a hot water bath to unlock all that caramel goodness at the bottom, and accompany with whipped cream.