RECIPE

Sticky Toffee Pudding Cake with Salted Caramel Sauce

Name: Sticky Toffee Pudding Cake with Salted Caramel Sauce
Cook time: 1 h
Yield: 12

Recipe Created For

3.8 L Rectangular Casserole

Main Course

Caramel

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

Cake

1 ¼ cups (310 ml) Medjool dates, pitted and finely chopped (about 12 dates)
1 ¼ cups (310 ml) boiling water
2 ¼ cups (560 ml) all-purpose flour
1 ½ tsp (7.5 ml) baking powder
¾ tsp (3 ml) baking soda
¾ tsp (3 ml) salt
1 cup (250 ml) unsalted butter, cubed and softened
¾ cup (180 ml) sugar
¼ cup (60 ml) maple syrup
5 eggs, at room temperature
2 tsp (10 ml) vanilla
½ cup (125 ml) 35% cooking cream

Caramel

¾ cup (180 ml) 35% cooking cream
¼ cup (60 ml) brown sugar
¼ cup (60 ml) maple syrup
¼ cup (60 ml) unsalted butter, diced
¾ tsp (3 ml) ground cinnamon
¾ tsp (3 ml) vanilla
¾ tsp (3 ml) fleur de sel

EQUIPMENT

INGREDIENTS

Cake

1 ¼ cups (310 ml) Medjool dates, pitted and finely chopped (about 12 dates)
1 ¼ cups (310 ml) boiling water
2 ¼ cups (560 ml) all-purpose flour
1 ½ tsp (7.5 ml) baking powder
¾ tsp (3 ml) baking soda
¾ tsp (3 ml) salt
1 cup (250 ml) unsalted butter, cubed and softened
¾ cup (180 ml) sugar
¼ cup (60 ml) maple syrup
5 eggs, at room temperature
2 tsp (10 ml) vanilla
½ cup (125 ml) 35% cooking cream

Caramel

¾ cup (180 ml) 35% cooking cream
¼ cup (60 ml) brown sugar
¼ cup (60 ml) maple syrup
¼ cup (60 ml) unsalted butter, diced
¾ tsp (3 ml) ground cinnamon
¾ tsp (3 ml) vanilla
¾ tsp (3 ml) fleur de sel

EQUIPMENT

INSTRUCTIONS

Cake

Preheat the oven to 350°F (180°C). Butter a 3.8 L Rectangular Casserole.

In a bowl, soak the chopped dates in the boiling water for 10 minutes.

Meanwhile, in another bowl, combine the flour, baking powder, baking soda and salt.

In a large bowl, cream the butter with the sugar and maple syrup for 5 minutes or until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla. Add the dry ingredients alternating with the cream and the date mixture.

Spread the cake batter out in the prepared Rectangular Casserole. Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Caramel

Meanwhile, in a 1.9 L Stainless Steel Saucepan, combine the cream, brown sugar, maple syrup, butter and cinnamon. Bring to a gentle boil over medium heat. Simmer, whisking occasionally, until slightly thickened, about 8 to 10 minutes. Remove from the heat and whisk in the vanilla and fleur de sel. Cover with the lid and set aside.

As soon as the cake is out of the oven, poke all over with a wooden chopstick. Immediately pour the warm caramel evenly over the cake. Let sit for at least 30 minutes before serving. If not serving the cake the same day, cover with the lid and let sit out at room temperature. The cake gets even more moist as it sits for a few days.