Sticky Toffee Pudding

Adapted from the March 2005 issue of O magazine.



Serves 8



Pudding

1 cup boiling water

1 container (10 ounces) pitted dates

1 tsp baking soda

1½ cups cake and pastry flour

1 tsp baking powder

Pinch of salt

½ cup coconut oil

5 Tbsp sugar

2 large eggs

1 tsp vanilla extract



Toffee Sauce

1 cup heavy cream

1 cup light brown sugar

½ stick butter

Whipped cream for topping (optional)



1 Preheat the oven to 350°F (175°C). Butter a high sided 9 inch round cake tin and line the bottom with parchment paper.

2. Put the dates in a medium bowl and pour the boiling water over them. Stir in the baking soda and let stand until the dates soften, about 5 minutes. In another medium bowl, combine flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer, cream coconut oil and sugar together until fluffy. Beat in eggs one at a time until almost smooth. With mixer on low, beat in flour mixture until just combined; add date mixture and vanilla until blended.

4. Pour batter into the prepared pan and bake until the top feels firm, about 30 -33 minutes.

5. Make the toffee sauce while the cake is baking: In a medium saucepan, bring heavy cream and light brown sugar to a boil stirring occasionally. Add butter and boil 3 minutes.

6. Remove pudding from oven; let stand 5 minutes. Place wax paper over top of pudding and unmold by inverting pudding onto a plate. Invert again onto a serving plate, top side up. Using a fork, poke holes in the surface of the pudding so that the toffee sauce will be evenly absorbed. Spoon 6 Tbsp of sauce evenly over the top. Serve remaining sauce alongside warm pudding, with a bowl of whipped cream, if desired.