Sticky Toffee Pudding


For the pudding
12 oz pitted dates, chopped (about 2 cups)
1 cup boiling water
1 3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1 tsp vanilla extract
For the toffee sauce
2 1/2 cups whipping cream, divided
1 cup sugar
1 stick unsalted butter
1/2 cup light corn syrup

This is a classic British dessert that is quite delicious.

  • Place the chopped dates in a medium bowl.
  • Pour 1 cup of boiling water over, stir, and let stand until cool.
  • Preheat the oven to 35o degrees, then butter and flour a 9 x 9 x 2 inch metal baking pan.
  • Whisk flour, baking powder, baking soda and 1/2 tsp salt in another bowl.
  • Using an electric mixer, beat butter until light and fluffy.
  • Add brown sugar and beat until blended. (mixture will be grainy)
  • Beat in eggs 1 at a time, mixing well after each addition.
  • Beat in vanilla, then stir in flour mixture in 4 additions alternately with date mixture in 3 additions, beginning and ending with flour mixture.
  • Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Serve with toffee sauce.
  • To make the toffee sauce bring 1 1/2 cups cream, sugar, butter and corn syrup to a boil in a heavy sauce pan over medium-high heat, stirring until sugar dissolves and butter melts.
  • Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
  • Remove sauce from heat, then whisk in remaining 1 cup cream (mixture will bubble vigorously).
  • Strain into medium microwavable bowl.
  • Cool, cover, and refrigerate.
  • Rewarm in miro wave at 15 second intervals.




20 min


1 hr


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