Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of pure dessert bliss! This Sticky Toffee Chai Pudding Cake is not just a recipe – it's an experience that combines the warm, spicy notes of chai with the rich, decadent sweetness of traditional British pudding. Imagine a moist, tender cake infused with aromatic chai tea, studded with soft dates, and draped in a luxurious toffee sauce that will make your guests swoon. Whether you're a seasoned baker or a curious food lover, this show-stopping dessert is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup brewed chai tea
- 1/2 cup chopped dates
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter and line with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Steep chai tea and let it cool to room temperature. Pour the cooled chai tea over the chopped dates and let them soak for 10 minutes to soften.
- Gradually fold the dry flour mixture into the butter mixture, alternating with the chai-soaked dates, until just combined. Be careful not to overmix.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack using the parchment paper overhang.
- For the toffee sauce, combine additional brown sugar, cream, and butter in a saucepan and simmer until thick and glossy.
- Pour warm toffee sauce over the cake just before serving. Serve warm with a scoop of vanilla ice cream if desired.
Tips
- Tea Temperature Matters: Ensure your chai tea is completely cooled before adding to the batter to prevent curdling of the eggs.
- Date Preparation: Soak the dates in the chai tea for exactly 10 minutes to achieve the perfect softness and flavor infusion.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's light and tender texture.
- Oven Accuracy: Use an oven thermometer to ensure the exact 350°F temperature for even baking.
- Toffee Sauce Secrets: Watch the sauce carefully while simmering – it should be glossy and thick but not burnt.
- Serving Suggestion: For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make-Ahead Tip: The cake can be baked a day in advance and reheated, with the toffee sauce added just before serving for maximum freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
