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Home | Ultimate Planning Guide | Sticky Toffee Pudding Cake With Caramel Sauce
Dessert

Sticky Toffee Pudding Cake With Caramel Sauce

Here, traditional British sticky toffee pudding is transformed into a holiday-friendly cake.

  • Chef Neil Doherty
  • Houston, TX
Email article

Dates, once an exotic and hard-to-get ingredient, are the star of this moist Christmas cake. Serve the cake plated on a layer of the caramel sauce, with the sauce poured on top, or you can serve the sauce on the side in a mini gravy boat.

Ingredients

Sticky Toffee Cake

Caramel Sauce

Directions

For Sticky Toffee Cake

  1. Heat oven to 375 degrees.
  2. Grease a 12-cup Bundt pan or 12 individual 8-ounce ramekins.
  3. In a saucepan over medium heat, combine the dates and water and cook, stirring often, until reduced to a jam consistency. Set aside.
  4. In an electric mixer, combine butter and sugar and beat until light and creamy.
  5. Mix in eggs and vanilla and then the reserved date mixture.
  6. In a bowl, combine flour and baking soda.
  7. Remove the date mixture from the mixer, add the flour and baking soda and blend thoroughly by hand.
  8. Pour into the greased Bundt pan and bake for 40 minutes. (Ramekins may take slightly less time.)

For Caramel Sauce

  1. In a saucepan over medium-high heat, combine the sugar, cream, butter and vanilla and bring to a boil. Continue to cook at a boil for 5 minutes.
  2. While the cake is still hot, poke it thoroughly with a skewer or toothpick. Pour the caramel sauce over the cake, reserving some for garnish.

Ingredient availability varies by location*

Email article

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