Sticky Toffee Pudding Cake: 5 Reasons to Indulge

Sticky Toffee Pudding Cake is a rich dessert made with dates and served with a warm toffee sauce.

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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for 10 minutes.
In another bowl, sift together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
In a saucepan over medium heat, combine the heavy cream, brown sugar, butter, and vanilla extract. Stir until the mixture comes to a boil and thickens slightly.
Once the cake is cooled, drizzle the warm toffee sauce over the top, allowing it to soak in slightly.