Sticky Toffee Pudding Cake with Butterscotch Sauce

This easy Sticky Toffee Pudding Cake with Butterscotch Sauce bakes in just 30 minutes and bathed in a 4 ingredient toffee sauce!

Course Cake, Dessert

Cuisine English

Prep Time 30

Cook Time 35

Resting Time 30

Total Time 1 35

Servings squares

Calories 282kcal

Preheat oven to 180ºC (356ºF). Line a 8-inch x 8-inch (20cm x 20cm) square baking tin with parchment paper and set aside.
Remove the pits from each date and chop them into smaller pieces, I like to use scissors as it's faster and easier.
Place chopped dates into a medium-sized mixing bowl.
Sprinkle over the baking soda and pour in boiling water. Mix to distribute the baking soda and ensure the dates are completely covered in water.
Set aside for 20 minutes or until the dates completely soften and the water comes back down to room temperature.
To a large mixing bowl, add softened butter, and using electric hand beaters, beat butter for a few seconds to break up.
Add sugar and beat with the butter on medium-high speed for 2 minutes. Scraping down the sides as needed.
Add eggs one at a time, beating for 10 seconds after each addition to incorporate.
Once the dates have softened and the water has cooled to room temperature, take a fork or potato masher and mash the dates until they turn mushy. It's ok if you still have some bigger pieces left.
Add mashed dates to the cake batter and beat until well combined, about 10 seconds.
Add the flour, baking powder, and ground ginger. Beat until incorporated, ensuring not to over-mix.
Pour batter into the lined tin, smoothing out the top.
Bake for 30-32 minutes or until a skewer inserted into the middle comes out clean or with just a few moist crumbs remaining. While the cake is baking, make butterscotch sauce.

In a medium-sized pot, add cream, butter, and sugar.
Place over medium heat and bring to a simmer, mixing occasionally.
Once simmering, reduce heat to low and continue to simmer, not boil, for 3 minutes, occasionally stirring to avoid burning.
Once thickened slightly, remove from heat and stir through salt. TIP: if your sauce is too thin, continue to simmer for a few minutes until it thickens.
Once the cake is baked, allow it to cool in the pan for 5 minutes.
To transfer to a wire cooling rack, use the parchment paper to lift the cake. Then slide the cake off the paper and onto the rack.
Take a toothpick or skewer and poke holes over the surface of the cake.
Pour 1/2 cup of warm butterscotch sauce over the cake.
Allow the cake to sit for 10 minutes for the sauce to soak through.
Slice into squares and serve pudding cake warm with more sauce drizzled over each serving. If desired, serve with vanilla ice cream.
Store cooled cake in a sealed container, refrigerated, for 3-4 days. To serve warm again, heat individual servings in the oven or microwave until warmed through.