GATHER JOURNAL

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Sticky Toffee Pudding

Desserts from Issue 4 – Fall / Winter 2014 – Cocoon

British by birth, this moist date cake drowned in a sticky toffee sauce will find fans among the sweet-toothed on both sides of the pond.

serves 8



Cake
  • 1 cup boiling water
  • ½ tsp baking soda
  • 1 cup pitted dates, finely chopped
  • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter, plus more for greasing the pan
  • ½ cup sugar
  • ½ cup dark brown sugar
  • 2 large eggs, room temperature
  • ½ tsp vanilla extract

Toffee Sauce
  • 1 ¼ cups light brown sugar
  • ¾ cup heavy cream
  • ½ stick unsalted butter
  • ½ tsp vanilla

  • 1

    Cake: Preheat oven to 350°F. Lightly butter a 9-inch springform pan.
  • 2

    Stir together boiling water, baking soda, and dates. Let cool. In another bowl, whisk together flour, baking powder, and salt.
  • 3

    Beat butter with white and brown sugars until light and fluffy. Beat in eggs one at a time, beating well after each addition, then beat in vanilla. Beat in half of flour mixture, then dates along with any liquid, then remaining flour until just combined. Spread into pan and bake until a toothpick comes out clean, 30-35 minutes.
  • 4

    Toffee Sauce: When cake is almost out of the oven, make sauce. Bring sugar, cream, and butter to a boil and continue to boil, stirring constantly, 3 minutes. Stir in vanilla and a pinch of salt and keep warm.
  • 5

    Cool cake 5 minutes, then poke the top of the cake with a skewer about every inch. Generously pour toffee sauce over cake reserving some for serving. Let stand 10 minutes before removing sides from pan.