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Toffee Pudding Cake

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dessert British
Toffee Pudding Cake
Ingredients
  • 1 1/2 cups finely chopped, pitted dates
  • 1 1/4 cups hot brewed tea
  • 3/4 cup white sugar
  • 2 tablespoons white sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso coffee granules
  • 1/2 cup white sugar
  • 1 tablespoon white sugar
  • 3/4 cup brown sugar
  • 1 tablespoon brown sugar
  • 3/4 cup golden syrup
  • 1 tablespoon golden syrup
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Instructions
1
Begin by combining dates and tea in a bowl, allowing them to mingle for 15 minutes.
2
Next, preheat your oven to 350 degrees F (180 degrees C), ensuring it reaches the desired temperature.
3
Grease an 8-inch round cake pan and line it with parchment paper, preparing the baking vessel.
4
In a separate bowl, cream 3/4 cups plus 2 tablespoons sugar and butter until it reaches a light and fluffy state.
5
Gradually add eggs one at a time, mixing well after each addition to create a smooth batter.
6
Sift in flour and baking powder, then fold them into the mixture to achieve a harmonious blend.
7
Add baking soda, vanilla, and espresso granules to the date-tea mixture, creating a unique flavor profile.
8
Combine the date-tea mixture with the batter and stir until it reaches a loose, soft, dropping consistency.
9
Pour the mixture into the prepared pan and bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
10
When the pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter in a heavy saucepan over low heat until melted.
11
Simmer for 5 minutes, then remove from heat and gradually stir in cream and vanilla to create a smooth sauce.
12
Return the saucepan to the heat and stir until smooth, 2 to 3 minutes.
13
Remove the pudding from the oven and spoon a little sauce onto each serving plate.
14
Place a portion of pudding on top, then pour over more sauce. Serve the remaining sauce on the side.