Sticky Toffee Pudding with Bourbon Caramel
80% authentic · American-British Fusion
A sophisticated twist on the classic, incorporating a hint of bourbon into the rich caramel sauce for an added depth of flavor. The dates and sponge remain traditional.
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Ingredients
- Medjool dates200g
- Boiling water200ml
- Unsalted butter115g
- Dark brown sugar175g
- Eggs2 large
- Self-raising flour175g
- Baking soda1 tsp
- Heavy cream200ml
- Bourbon whiskey50ml
- Vanilla extract1 tsp
- Salt1/4 tsp
- Toasted pecans50g
Steps
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm (8-inch) round cake tin.
- 2
Chop dates and soak in boiling water for 10-15 minutes. Mash until mostly smooth.
- 3
Cream butter and dark brown sugar until light and fluffy.
- 4
Beat in eggs one at a time.
- 5
Sift flour, baking soda, and salt. Gently fold into the wet ingredients, alternating with the mashed dates.
- 6
Pour batter into the prepared tin and bake for 25-35 minutes, or until a skewer comes out clean.
- 7
For the bourbon caramel sauce: Melt butter in a saucepan over medium heat. Stir in dark brown sugar and heavy cream. Bring to a simmer and cook for 3-5 minutes until thickened. Remove from heat, stir in bourbon and vanilla extract.
- 8
Poke holes in the warm cake. Pour about half the bourbon caramel sauce over the cake.
- 9
Serve warm, drizzled with extra sauce and sprinkled with toasted pecans.
