Description
A deliciously moist Sticky Toffee Pudding Cake soaked in rich caramel-toffee sauce, perfect for dessert lovers.
Ingredients
Scale
- 1 1/4 cups (175 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) boiling water
- 1 cup (150 g) finely chopped dates
- 1 tsp baking soda (for soaking dates)
- 1/2 cup (115 g) unsalted butter (for toffee sauce)
- 1 cup (200 g) brown sugar (for toffee sauce)
- 1 cup (240 ml) heavy cream (for toffee sauce)
- 1 tsp vanilla extract (for toffee sauce)
- Pinch of salt (for toffee sauce)
Instructions
- Prepare the Date Mixture: Place chopped dates in a bowl. Add boiling water and 1 tsp baking soda. Stir and let soften for 10 minutes. Mash lightly with a fork until it becomes a thick paste.
- Make the Cake Batter: Preheat oven to 350°F / 175°C. Grease an 8-inch cake pan or small pudding mold. In a bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, then vanilla. Mix in the soaked date paste. Add dry ingredients (flour, baking powder, salt) and fold gently. Pour into the prepared pan.
- Bake: Bake for 35–45 minutes, until a skewer comes out clean.
- Make the Toffee Sauce: In a saucepan, melt butter. Add brown sugar and cream. Simmer for 3–5 minutes until thickened and glossy. Stir in vanilla and a pinch of salt.
- Soak the Cake: Poke the warm cake all over with a skewer. Pour half the hot toffee sauce over the cake. Let it absorb for 10 minutes. Unmold and serve with the remaining warm sauce drizzled generously on top.
Notes
- Serve warm for the best experience.
- Store leftovers in an airtight container.
- This cake pairs well with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg