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4.5 from 6 votes

Sticky Toffee Pudding

A rich, moist date cake with a buttery brown sugar and brandy toffee sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
47 mins
Servings: 12
Calories: 340 kcal
Course: Dessert , Condiments , Cake
Cuisine: American , British

Ingredients

  • 8 ounces pitted dates chopped
  • ½ cup boiling water
  • 1 teaspoon baking soda
  • ⅓ cup unsalted butter
  • ⅔ cup brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
Toffee Sauce
  • ¾ cup brown sugar
  • ½ cup unsalted butter
  • ⅓ cup heavy whipping cream
  • 1 teaspoon brandy or vanilla extract
  • pinch salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
  2. In a saucepan, combine the dates and water and bring to a boil. Turn off the heat and stir in baking soda and set aside to rest 10-15 minutes. Blend with a hand blender or small food processor until smooth.
  3. Cream ⅓ cup butter and ⅔ cup brown sugar with a mixer on medium speed until fluffy. Mix in the eggs one at a time and the vanilla.
  4. Whisk flour and baking powder. Alternate adding the flour mixture and the cooled date mixture until combined.
  5. Pour batter into the prepared pan and bake for 23-27 minutes, or until a toothpick comes out clean. Let cool in the pan.
Toffee Sauce
  1. In a saucepan combine the brown sugar, butter, heavy cream, and brandy (if using vanilla add it after cooking the sauce).
  2. Bring to a boil over medium-high heat. Reduce to a low boil and cook for 4-5 minutes. Stir in salt. The sauce will thicken as it cools.
  3. Cut the toffee pudding into 9 pieces and serve with toffee sauce.

Notes

  • This recipe can be doubled and cooked in a 9x13 pan for 40-45 minutes.
  • If making the toffee sauce ahead of time, reheat the sauce before serving.
  • Store leftover cake at room temperature for up to 2 days, or in the refrigerator for up to 5 days. 
  • The sauce can be refrigerated for up to 10 days.
  • Freeze for up to 3 months.

Nutrition Information

Calories 340 (17%) Carbohydrates 48g (16%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 72mg (24%) Sodium 115mg (5%) Potassium 225mg (6%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 538IU (11%) Vitamin C 0.1mg (0%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 340

% Daily Value*

Calories 340 17%
Carbohydrates 48g 16%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 115mg 5%
Potassium 225mg 5%
Fiber 2g 8%
Sugar 37g 74%
Vitamin A 538IU 11%
Vitamin C 0.1mg 0%
Calcium 58mg 6%
Iron 1mg 6%

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

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