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Spiced Orange Sticky Toffee Pudding

Perfect for chilly winter days, this spiced orange sticky toffee pudding is a cozy and comforting treat. Citrus infused date and vanilla pudding is baked on top of a layer of cozy spiced toffee sauce and topped with cold vanilla ice cream and a generous drizzle of toffee sauce. This simple dessert is sure to be a new winter favorite!
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 2 hours
Ingredients Method

Ingredients
  

Spiced Toffee Sauce
  • 2 cups heavy cream
  • ½ cup brown sugar
  • 2 ½ Tablespoons molasses
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon cardamom
  • 1 teaspoon vanilla extract
  • a pinch of salt
Pudding
  • 6 ounces pitted dates chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • ¾ cup granulated sugar
  • zest of one orange
  • ¼ cup unsalted butter at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla

Method
 

  1. Grease a 7×11 inch baking pan with butter. Set aside. Preheat the oven to 350℉.
Make the toffee sauce
  1. In a medium sized saucepan, stir together the cream, brown sugar, molasses, cinnamon, ginger, cloves, cardamom, vanilla, and salt. Bring the mixture to a boil on high heat, then turn the heat down to medium low and simmer for five minutes stirring constantly. The sauce should thicken a little during this time, enough to coat the back of a wooden spoon. Remove from the heat and pour half of the sauce into the previously prepared baking pan, and the other half in a small bowl. Set the baking pan in the freezer so the sauce can firm up while we make the batter. Set aside the toffee in the bowl to be used as a topping later.
Make the pudding
  1. Heat the dates and water in a medium sized saucepan over high heat. Once the water starts boiling, remove from the heat and stir in the baking soda. Set aside to cool slightly while we make the rest of the batter.
  2. In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Place the sugar and orange zest in a large mixing bowl, and rub them together using your hands to release the oil in the zest. Add the butter and, using a hand or stand mixer fitted with a paddle attachment, cream together the butter and orange sugar on medium heat until fluffy. Add the eggs one at a time, mixing after each. Stir in the vanilla. With the mixer running on low speed add half of the dry ingredients into the butter mixture, mixing until almost combined. Add half of the date mixture, mixing until almost combined. Repeat with the second half of both mixtures.
  4. Remove the baking pan with the toffee in it from the freezer. It should be thickened, but not rock hard. Pour the batter on top of the toffee and spread into an even layer. It's ok if the toffee mixes with the batter a little bit, but try to avoid it. Bake the cake for 40-45 minutes or until an inserted toothpick comes out with only a few moist crumbs. Let the cake cool for 5 minutes before scooping into bowls and serving warm with a scoop of vanilla ice cream and a generous spoonful of the reserved toffee sauce on top. If the toffee sauce has thickened, microwave for 20 seconds or so until it reaches a pourable consistency.