Description
A decadent holiday twist on the classic British sticky toffee pudding, featuring tart cranberries and bright orange zest soaked in a rich toffee glaze.
Ingredients
Scale
- 1 cup Medjool dates, pitted and chopped
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries
- 1/2 cup unsalted butter (for sauce)
- 1 cup brown sugar (for sauce)
- 1 cup heavy cream
- 1/4 tsp salt (for sauce)
Instructions
- Preheat your oven to 350F and grease an 8×8 inch baking pan.
- Place chopped dates in a heat-proof bowl and cover with boiling water; let soak for 10 minutes.
- Cream the softened butter and brown sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and orange zest.
- Whisk together the flour, baking soda, and salt in a separate bowl, then fold the dry ingredients into the wet mixture.
- Gently stir in the soaked dates (including the liquid) and the fresh cranberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake bakes, combine butter, brown sugar, and heavy cream in a saucepan over medium heat.
- Simmer the sauce for 5-8 minutes, stirring constantly until it thickens into a glossy syrup.
- Poke holes all over the warm cake with a skewer and pour the hot toffee sauce evenly over the top.
- Allow the pudding to rest for 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-American Fusion