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This is a twist on the very-English Sticky Toffee Pudding, but in Bundt form! If you’ve had this delicious combination, you’ll know that it’s best served warm with warm toffee sauce and a splash of heavy cream for the ultimate treat!
I loved this cake so much, I entered it into the 2023 California State Fair Food Competition, and it won a Blue Ribbon! So delicious, and the competition is fierce but FUN!
Blue Ribbon Winner: Sticky Toffee Pudding Bundt
1 hour, 15 minutes
- 10 cup bundt pan of your choice (I used the Jubilee Nordic Ware pan)
- Stand mixer with paddle attachment
- Small and medium mixing bowls as well
- Silicone or rubber scraping spatulas
- 1 1/2 cups (315 g) pitted dates (medjool or deget noor, your choice)
- 1 cup (236 g) boiling water
- 1 cup (200 g) granulated sugar
- 1/2 cup (1 stick. 115 g) unsalted butter, softened
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Toffee Bits/Heath Bar Brickle Bits
- Sticky Toffee Sauce
- 1 1/2 cups (300 g) light brown sugar
- 1 1/2 cups (3 sticks, 345) unsalted butter, softened
- 1 cup (225 g) heavy cream
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1/4 cup (40 g) crushed Heath Bar (or Heath Bar Bits) or Brickle Bits, such as Hershey’s, for garnish
- Serve warm with a splash of more cold heavy cream for a traditional English pudding feel!
- Preheat the oven to 350 degrees F. Spray a bundt pan with a non-stick spray with flour, or coat well with Cake Goop.
- Measure the dates into a medium bowl, pour the boiling water over them and let sit 10 minutes.
- Meanwhile, in a the bowl of a stand mixer, add the softened butter and granulated sugar. Cream until light and fluffy, about 3 minutes.
- Crack your eggs into a small bowl, add the vanilla to the eggs.
- In a medium bowl, sift the flour, baking powder, baking soda and salt, whisk and set aside.
- Pour the dates and water mixture into a food processor, and process until smooth. (there will be some small chunks, but should resemble the texture of apple sauce)
- Add the egg and vanilla mixture into the butter and sugar bowl. Cream together until homagenous and smooth.
- Add the dry ingredients to the stand mixer bowl and quickly mix on the lowest setting until just barely mixed. (there will be dry bits).
- Add the mascerated dates, be sure to scrape out every last bit with a spatula, and mix into the batter by hand, gently, and lightly. Do not over mix. It will look mottled and not uniform but make sure all the dry ingredients just dissapear.
- Add the brickle bits or crushed Heath Bar into the batter, and stir only enough to mix in gently. Do not over mix.
- Do not over mix.
- Add the batter to the prepared pan, gently smooth out the top and lightly tap on the counter to settle the batter into the design of your pan.
- Bake in pre-heated oven for 45 – 50 minutes, cake should lightly bounce back when touched. (do not overbake, skewer will have a little bit of moisture but not batter).
- Let cool for 10 minutes, in the pan on a wire rack. After 10 minutes, gently invert onto the wire rack, and let cool until slightly warm. Place on a cake stand or serving platter.
- During the cooling time, start the Toffee Sauce
- In a medium pot, combine the brown sugar, butter, cream, and salt.
- Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- When the toffee is thickened, pour or brush the warm toffee sauce over the top of the warm bundt cake.
- Sprinkle with brickle bits or crushed heath bar crunch.
- For serving, slice a piece and pour more of the toffee sauce on top, and pour a splash of cold heavy cream as well.
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