Easy Sticky Toffee Pudding Cake with Boozy Toffee Sauce

By vealam

Ingredients

• Cake:
• 1/3 cup butter
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs, room temp
• 2 teaspoons vanilla bean paste or vanilla extract
• 1-1/8 cups self-rising flour
• 1 teaspoon baking soda
• 1/2 cup warm water
• 1-1/2 cups (8 oz) chopped dates
• 1/4 cup golden raisins
• Sauce:
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 2 Tablespoons butter
• 2 teaspoons whiskey (optional)
• 1 teaspoon vanilla bean paste or vanilla extract

Details

Servings 6
Adapted from noblepig.com

Preparation

Step 1

Preheat oven to 350 degrees F. Butter an 8 x 8 baking dish.

Cream butter and both sugars together until light and fluffy; about five minutes.

Beat in eggs, one at a time and then add vanilla. Add flour, baking soda and warm water; combine just until mixed ( do not overdo the mixing here). Stir in dates and raisins. Pour batter into prepared pan (batter will be thick).

Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool slightly on a wire rack.

For the sauce, over low heat bring sugar, cream and butter to a boil while whisking constantly. Once boiling, let it continue for 2 minutes more while you continue to whisk. Remove from heat and add whiskey and vanilla. (You can easily make this a few hours ahead and just rewarm slightly before using).

Note: You can make the cake a few hours ahead if you choose. Just microwave each serving slightly before pouring the sauce over the top.