With the holidays in full swing, traditional baked goods are ever present — pies, cookies, cakes. But why not make something just as delicious but different? Marce’s Sticky Pudding is not only easy to make but also aesthetically on-point (AKA, perfect for the ‘gram). Read on for the recipe!
For the cake
½ cup boiling water
1 cup pitted dates
1 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
¾ cup raw sugar (or brown sugar)
2 large eggs
1 teaspoon vanilla extract
For the toffee sauce
1 ½ cup brown sugar
¾ cup unsalted butter
½ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon bourbon (optional)
Begin by making the cake. Preheat oven to 325 degrees. In a mixing bowl pour boiling water over the dried dates. Let sit for 10 minutes or until the dates have rehydrated. Using an immersion blender or food processor, puree the mixture until it is a smooth paste. Set aside.
In a large mixing bowl cream the butter & sugar. Add the eggs one at a time, followed by the vanilla & pureed dates. Sift in flour, baking powder, baking soda & salt. Beat until combined.
In a greased 12 tin muffin pan or a 9×12 baking dish evenly distribute the batter. Bake at 325 degrees for 15-20 minutes if using a muffin pan or 20-25 minutes if using a 9-12 baking dish.
While the cake is in the oven, make the toffee sauce. In a large pan or saucepot add the butter, sugar, cream & salt over medium heat. Constantly stirring, bring mixture to a boil & cook for 1-2 minutes to ensure the sugar is fully melted. Remove from heat & stir in vanilla/bourbon.
NOTE: I have made this pudding both in a muffin pan & 9×12 baking dish. It simply depends if you want to serve it in individual portions or as a full cake.