The Absolute Best STICKY TOFFEE PUDDING!

Ingredients

• 3/4 cup Whole Milk (homogenized, scalded)
• 1 cup Dates (chopped)
• 1 teaspoon Baking Soda
• 1.5 cups All-Purpose Flour (unbleached)
• 2 teaspoons Baking Powder
• 0.25 teaspoon Kosher Salt
• 3/4 cup Dark Brown Sugar
• 6 tablespoons Unsalted Butter (softened, cut into cubes)
• 2 Eggs (large, room temperature)
• 2 teaspoons Pure Vanilla Extract
• 1/2 cup Unsalted Butter (for sauce) (cut into pieces)
• 1.5 cups Brown Sugar (for sauce)
• 0.5 teaspoon Kosher Salt (for sauce)
• 3/4 cup Heavy Cream (35%)
• to taste Sea Salt Flakes (for garnish)
• 1 cup Heavy Cream (for whipped topping) (chilled, whipped with a pinch of sugar)

Instructions

1. Preheat Oven and Prepare Dish

   Preheat the oven to 350°F (175°C). Lightly butter an 11×8‑inch glass or oven‑safe casserole dish.

   Time: PT5M

   Temperature: 350°F

2. Scald Milk

   In a small saucepan, heat 3/4 cup whole milk over medium heat until it just begins to steam (do not boil).

   Time: PT2M

3. Prepare Date Mixture

   Combine 1 cup chopped dates with 1 teaspoon baking soda in a bowl. Pour the hot milk over the dates, stir, and let sit for 15 minutes to soften and cool.

   Time: PT15M

4. Make Dry Mix

   In a medium bowl whisk together 1½ cups unbleached all‑purpose flour, 2 teaspoons baking powder, and ¼ teaspoon kosher salt.

   Time: PT2M

5. Combine Wet Ingredients in Food Processor

   Fit the food processor with the blade attachment. Add 6 tablespoons softened butter, ¾ cup dark brown sugar, 2 cracked eggs, and 2 teaspoons vanilla extract. Pulse on low speed until just combined.

   Time: PT5M

6. Incorporate Dry Mix

   With the processor running on low, add the dry flour mixture one tablespoon at a time until fully incorporated. The batter will become thick.

   Time: PT2M

7. Add Dates and Process

   Open the processor lid, add the softened date mixture, replace the lid, and run the processor on medium speed until the dates are finely chopped and evenly distributed throughout the batter.

   Time: PT3M

8. Bake the Cake

   Pour the batter into the prepared casserole dish, smooth the top with a spatula, and bake for 30 minutes, or until a toothpick inserted near the center comes out clean.

   Time: PT30M

   Temperature: 350°F

9. Make Salted Caramel Sauce

   While the cake bakes, melt ½ cup butter in a medium saucepan over medium‑high heat. Stir in 1½ cups brown sugar and ½ teaspoon kosher salt until the sugar dissolves. Add ¾ cup heavy cream, continue stirring, and bring to a gentle boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.

   Time: PT10M

10. Soak the Cake in Caramel

    Remove the baked cake from the oven. Using a brochet or skewer, poke holes evenly across the surface. Slowly drizzle about one‑third of the warm salted caramel sauce over the cake, allowing it to soak into the holes. Let the cake rest for 15 minutes to absorb the sauce.

    Time: PT5M

11. Final Soak and Serve

    After the 15‑minute soak, the cake should be glossy and moist. Cut into squares, place on dessert plates, drizzle additional caramel sauce, sprinkle a pinch of sea‑salt flakes, and top each serving with a dollop of freshly whipped cream.

    Time: PT17M

Nutrition Facts

Calories

640

Protein

6 g

Carbohydrates

80 g

Fat

30 g

Fiber

3 g