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Sticky Toffee Pudding Recipe (with Toffee Sauce)

Sticky Toffee Pudding Cake is a deliciously moist, date cake drenched in a warm butterscotch-toffee sauce.  It's a classic and iconic British dessert popular in all of England, Scotland and Ireland, and it's easy to see why!

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 6 servings
Calories: 704 kcal
Course: Dessert
Cuisine: British

Ingredients

Date Cakes
  • 6 ounces pitted Medjool Dates about 1 cup or 8-10 dates, chopped
  • 3/4 cup boiling water
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (150g) granulated sugar
  • 6 Tablespoons salted butter softened
  • 2 large large eggs
  • 1 1/4 cups (176g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Toffee Sauce
  • 3/4 cup (150g) dark brown sugar packed
  • 1/2 cup salted butter
  • 1/2 cup heavy whipping cream
  • Pinch of coarse kosher salt

Instructions

Date Cakes
    Cup of Yum
  1. Preheat the oven to 350°F. Spray 6 individual ramekins or mugs or 9 cups of a muffin tin with cooking spray.
  2. Combine the chopped dates, boiling water, baking soda and vanilla in a bowl (or just put them together in a food processor to chop the dates) and let the dates soak for 15 minutes.
  3. In a separate bowl, combine the butter and sugar. Beat well using a mixer until light and fluffy, 2-3 minutes. Add the eggs and mix well to combine.
  4. Add the flour, baking powder and salt and stir just until combined. Do not overmix.
  5. Fold in the dates and water just until combined, but do not overmix.
  6. Divide the batter evenly between the ramekins, mugs, or muffin cups, then bake for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean and the top springs back at your touch. Don't overbake.
Toffee Sauce
  1. In a medium saucepan, combine the brown sugar and butter over medium heat. Cook and stir until the butter and sugar melt together, then lower heat to a simmer add the cream and salt, stirring and cooking for 5 minutes until the sauce thickens slightly.
  2. To serve, place one cake on each serving plate and top with toffee sauce and a little cream or vanilla ice cream.

Notes

  • The easiest way to pit your dates is to just tear them open with your fingers and dig the pits out.  And since they are super sticky, rather than chopping them with a knife on a cutting board, I just dumped my dates, boiling water, baking soda and vanilla into the food process and pulsed a few times until the dates were chopped pretty fine and everything was combined. If you want to make these ahead of time, let the cakes cool completely and store them in a Ziploc bag in the refrigerator for up to 24 hours.  When you are ready to serve them, drizzle each cake with some toffee sauce and heat in the oven at 350 degrees for 5 minutes until warmed through. 

Nutrition Information

Calories 704kcal (35%) Carbohydrates 94g (31%) Protein 6g (12%) Fat 36g (55%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 160mg (53%) Sodium 546mg (23%) Potassium 309mg (9%) Fiber 3g (12%) Sugar 71g (142%) Vitamin A 1246IU (25%) Vitamin C 1mg (1%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 704

% Daily Value*

Calories 704kcal 35%
Carbohydrates 94g 31%
Protein 6g 12%
Fat 36g 55%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 160mg 53%
Sodium 546mg 23%
Potassium 309mg 7%
Fiber 3g 12%
Sugar 71g 142%
Vitamin A 1246IU 25%
Vitamin C 1mg 1%
Calcium 96mg 10%
Iron 2mg 11%

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