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
- Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
- 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.
- 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.
- Whisk flour and baking powder. Alternate adding the flour mixture and the cooled date mixture until combined.
- Pour batter into the prepared pan and bake for 23-27 minutes, or until a toothpick comes out clean. Let cool in the pan.
Cup of Yum
Toffee Sauce
- In a saucepan combine the brown sugar, butter, heavy cream, and brandy (if using vanilla add it after cooking the sauce).
- 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.
- 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.