Easy Sticky Toffee Dessert
Indulge in the ultimate comfort food with this Easy Sticky Toffee Dessert, a classic British-inspired treat that combines rich, moist sponge cake with an irresistibly luscious toffee sauce. Made with natural sweetness from pitted dates and a hint of vanilla, this dessert is surprisingly simple to prepare, requiring just 15 minutes of prep time. The cake is baked to golden perfection and drenched in a homemade toffee sauce crafted from cream, dark brown sugar, and butter for the perfect balance of decadence and gooey texture. Serve it warm for a cozy dessert experience, paired with vanilla ice cream or whipped cream to elevate every bite. Perfect for casual family dinners or special celebrations, this sticky toffee dessert is destined to become a favorite on your dessert table!
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Recipe Information
Ingredients
- 200 g pitted dates
- 250 ml boiling water
- 1 tsp baking soda
- 100 g unsalted butter
- 150 g light brown sugar
- 2 large eggs
- 175 g self-raising flour
- 1 tsp vanilla extract
- 200 ml double cream
- 100 g dark brown sugar
- 50 g unsalted butter (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch square baking dish.
Roughly chop the dates and place them in a bowl. Pour the boiling water over the dates, add the baking soda, and let sit for 10 minutes to soften.
In a mixing bowl, cream together the butter and light brown sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mash the softened dates with a fork (or use a blender for a smoother consistency) and stir them into the batter along with the vanilla extract.
Sift in the self-raising flour and gently fold the mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the toffee sauce. In a saucepan, combine the double cream, dark brown sugar, and unsalted butter. Heat gently while stirring until the mixture is smooth and thickened, about 5-7 minutes.
Once the cake is done, remove it from the oven and allow it to cool slightly. While still warm, pierce the top of the cake with a skewer and pour some of the toffee sauce over the surface, letting it soak in.
Serve the sticky toffee dessert warm with the remaining toffee sauce on the side and, if desired, a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 64.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
