Servings
Font
Back
5.0 from 12 votes

Easy Sticky Toffee Pudding Cake

This sticky toffee pudding cake is one of our favorite Christmas desserts. The toffee sauce is to die for!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 415 kcal
Course: Dessert
Cuisine: British , Scottish

Ingredients

  • 7 ounces Medjool dates (pitted)
  • 3/4 cup boiling water
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/3 cup butter
  • 1/3 cup dark brown sugar (packed)
  • 1/3 cup granulated sugar
  • 1 tablespoon molasses
  • 2 eggs
  • 1 1/4 cups flour
  • 1 teaspoon baking power
  • 1/4 teaspoon salt
Sticky Toffee Sauce:
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla

Instructions

    Cup of Yum
  1. Preheat oven to 350-degrees F. Finely chop dates and place in a bowl. Sprinkle with baking soda and add a splash of vanilla. Pour boiling water over the dates and stir to combine. Let the mixture sit for 15-20 minutes. Do not drain water.
  2. While dates are soaking, combine granulated sugar, dark brown sugar, molasses ,and butter in a medium-sized mixing bowl or stand mixer. Mix well until creamed together. Add eggs one at a time and continue mixing.
  3. In a separate bowl, combine flour, baking powder, and salt. Use a fork to mix until well combined. Slowly add the flour mixture to the sugar mixture and mix on low until well combined.
  4. Mash dates with a fork until you get a jam-like consistency. You can also puree them in a food processor. Mix with the batter until well combined.
  5. Grease a 2-quart casserole dish (or 8x8 baking dish) and add mixture to the dish.
  6. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
Sticky Toffee Sauce:
  1. Combine brown sugar and butter in a heavy saucepan. Bring to a simmer and whisk constantly until well combined. Add cream and bring back to a simmer. Simmer for 5-6 minutes until slightly thickened. Remove from heat and add vanilla and salt.
  2. Using the small end of a chopstick or a small dowel, poke holes over the top of the sponge cake, only poking down about halfway through the cake. Spoon about half of the sticky toffee sauce over the sponge and allow it to soak in.
  3. Serve in individual serving bowls with vanilla ice cream or whipped cream. Top with remaining sauce.

Notes

  •  
  • Be sure to use Medjool dates. They are soft and meaty and the perfect date for this recipe.
  • Medjool dates can be found in the produce section of most grocery stores (I haven't seen them at Walmart but I have seen them at most stores like Albertsons, Fred Meyer, etc...)
  • If you want to make individual puddings, divide batter between 6-8 ramekins (depending on the ramekin size). Bake for 15-20 minutes (checking at 15 minutes).

Nutrition Information

Calories 415kcal (21%) Carbohydrates 53g (18%) Protein 1g (2%) Fat 24g (37%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 68mg (23%) Sodium 364mg (15%) Potassium 234mg (7%) Fiber 1g (4%) Sugar 51g (102%) Vitamin A 852IU (17%) Vitamin C 0.1mg (0%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 415

% Daily Value*

Calories 415kcal 21%
Carbohydrates 53g 18%
Protein 1g 2%
Fat 24g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 68mg 23%
Sodium 364mg 15%
Potassium 234mg 5%
Fiber 1g 4%
Sugar 51g 102%
Vitamin A 852IU 17%
Vitamin C 0.1mg 0%
Calcium 62mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.