Sticky Toffee Pudding with Mascarpone Cream

sticky toffee pudding topped with mascarpone whipped cream.

A classic British dessert, the sponge cake is made with brown sugar and finely chopped dates and soaked in a toffee sauce and served topped with a creamy mascarpone whipped cream.

Course Dessert

Cuisine British

Prep Time 30

Cook Time 45

Servings

Calories 1011kcal

Author Kylie Mazon-Chambers

Ingredients

For the toffee sauce:

¾ cup heavy cream
1 cup packed dark brown sugar
½ cup maple syrup
½ cup unsalted butter, cut into ½” cubes

For the date cake:

4 tablespoons unsalted butter, plus extra for buttering the ramekins
¾ cup all-purpose flour, plus additional for the ramekins
½ teaspoon baking soda
½ cup boiling water
¼ teaspoon kosher salt
½ teaspoon baking powder
1 cup packed dark brown sugar
¼ teaspoon vanilla extract
1 large egg
¾ cup finely chopped, pitted medjool dates (about 9 dates)

For the mascarpone cream:

8 ounces Mascarpone
½ cup heavy cream

US Customary - Metric

Instructions

For the English Toffee Sauce:

In a large saucepan over high heat, combine the cream, brown sugar and maple syrup. Bring to a boil, whisking the sauce frequently.
Once the sugar dissolves, add the butter one piece at a time, whisking after each addition. Once all the butter has been incorporated, remove the mixture from the heat and allow to cool.

For the date cake:

Heat the oven to 350ºF (180ºC). Grease 6 (6-ounce) ramekins with butter, and dust with flour. In a saucepan or kettle, heat the water to a boil. Add the dates to a medium mixing bowl, add the boiling water and baking soda, stirring to combine.
In a large mixing bowl, whisk together the flour, salt and baking powder.
Using a large stand mixer fitted with a paddle attachment, or using a large bowl with an electric mixer, beat the butter, brown sugar, and vanilla. Add the egg and beat until fully incorporated.
Add the flour mixture and mix on low speed until just combined. Next, add the date mixture and continue to mix over low speed until the batter is combined and the dates are evenly distributed.
Divide the batter between the prepared ramekins. Bake until the cakes are a dark, caramel color, and a knife inserted into the center comes out clean about 30 to 35 minutes. Remove the ramekins and cool the cakes for 5 minutes.
Turn the cakes out onto a cooling rack set over a baking sheet. Ladle a spoonful of the hot toffee sauce onto each of the cakes until they seem saturated. Place the cakes aside for about 30 minutes to set and cool.

For the mascarpone cream:

Add the mascarpone to the bowl of a large stand mixer fitted with the whisk attachment. Slowly add the heavy cream while whipping over medium speed until it becomes the consistency of a thick whipped cream.

For serving:

Cover each cake with an additional ladle of toffee sauce. Serve with a scoop of the mascarpone cream.

Nutrition