The recipe that I’m going to share today is one of my favourites and I make it very often at home. Actually I love dates, so does my family. The drizzle of toffee sauce cannot be skipped by any means if you are planning to try out the recipe. This dessert truly is a show stopper for any gathering or get together you are hosting at home. Preparation is not very hectic and time consuming, best part is that the pudding is eggless.
This particular dessert is a classic English dessert which is popularly known as “The English Sticky Toffee Pudding” in The Great Britain. Originally it is a steamed dessert which consists of a moist sponge cake made up of chopped dates soaked in tea and is drizzled by toffee sauce from top. I definitely have made certain changes but then my version tastes delicious as well. Major changes made are going eggless and steaming was not done in a water bath, I simply baked it like a normal cake and it bakes as moist as steaming.
I also soak the dates in hot milk instead of tea, you can always go ahead and soak them in tea. For the toffee sauce, it is recommended to use heavy cream, I use Amul fresh cream and trust me there’s not much difference, infact you get to go low fat that way. For full recipe, join in for the recipe below and if you try it out, tag the picture as #thefoodkiosk on Instagram to get featured and to see other interesting recipes, follow me on Pinterest.
- For the date pudding:
- Pitted dates - 20 no.s
- Milk - ¾ cup
- Baking soda - 1 tsp
- Sugar - ⅓ cup
- Vegetable Oil - ½ cup (any neutral flavoured oil can be used.)
- All purpose flour/whole wheat flour - 1 cup
- For the toffee sauce:
- Butter - ½ cup
- Sugar - ½ cup
- Fresh cream - ½ cup (I used Amul)
- Vanilla Essence - ½ tsp
- Preheat oven at 180 degree celsius.
- Line a 7.5 inch square cake tin with parchment paper and keep aside.
- To make the date pudding, first of all deseed the dates and chop them finely.
- Now take a bowl, add in hot milk, mix in baking soda and soak the dates in it for about half an hour to one hour.
- After an hour, take a mixing bowl and add in oil, sugar and beat well, add in the dates mixture and beat till well combined.
- Then fold in the flour gently till it mixes well. Your batter is ready.
- Transfer the batter into the lined cake tin. The batter will be thick so spread it round the corners and smoothen from top using a spatula.
- Bake it for 20 to 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean.
- Meanwhile prepare the toffee sauce, In a thick bottomed pan, throw in sugar and butter and let the sugar turn amber colour. Keep it on low flame.
- Dont stir yet, once you see the colour chnaging and if it looks like amber colour add in cream, vanilla essence and stir vigorously as the mixture will bubble up.
- Let it be on flame until the sauce coats the back of your spoon which shows your sauce is done.
- When the cake is done, cool it down a bit, and serve warm with the sauce.