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Sticky Toffee Pudding

Sticky Toffee Pudding

From: Chef/owner Jay Swift, 4th & Swift, Atlanta, GA. Yield: 12 servings.

12 Medjool dates, pitted and chopped

1 cup water

1 tsp. baking soda

9 Tbsp. unsalted butter, softened, divided

¾ cup granulated sugar

1 egg

2 cups all-purpose flour

1 tsp. baking powder

¼ tsp. salt

2 cups light brown sugar

2 cups heavy cream

Preheat oven to 350°F Grease a 9"×13"×2" baking dish with nonstick cooking spray. In a medim saucepan, combine the dates, water and baking soda and bring to a boil. Reduce heat and simmer 5 minutes. Set aside to cool. (Can be prepared up to one day ahead of time.)

In the bowl of a stand mixer with a paddle attachment, combine 5 Tbsp. butter and granulated sugar and beat until fluffy. Add the egg and beat until just combined. Remove bowl from mixer.

In a small bowl, sift together flour, baking powder and salt. Add flour mixture and dates to the butter mixture and stir together until just combined. Spread batter in prepared pan, leveling batter with an offset spatula. Bake 10-15 minutes, rotating halfway through, until a toothpick comes out clean.

While cake is baking, heat in a large saucepan the remaining 4 Tbsp. butter, brown sugar and the cream and bring to a boil. Remove from heat and set aside until cake is finished baking. Remove cake from oven. Poke holes in the cake and pour half the sauce over the cake. Keep cake warm by returning it to the oven, heat off. Serve with additional sauce on the side.