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–+ servings

Sticky Toffee Pudding Cake

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A delightful dessert that combines rich buttery flavors and the sweetness of dates, topped with a luscious toffee sauce. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: British
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup pitted dates, chopped Ensure dates are fresh.
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs Can substitute with flaxseed for vegan
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Toffee Sauce
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1 cup heavy cream Can substitute with plant-based cream for vegan
  • 1 teaspoon vanilla extract

Method
 

Preparation of Dates
  1. In a small bowl, mix the chopped dates with the baking soda.
  2. Pour boiling water over the dates and allow them to sit for 20 minutes to soften.
Making the Batter
  1. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, blend together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredient mixture into the butter mixture, stirring until just combined.
  5. Fold in the softened date mixture, ensuring even distribution.
Baking the Cake
  1. Pour the cake batter into a greased baking dish.
  2. Bake at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Making the Toffee Sauce
  1. In a saucepan, combine brown sugar, butter, and heavy cream.
  2. Bring the mixture to a boil, then let it simmer for 5 minutes, stirring occasionally.
  3. Remove from heat and stir in the vanilla extract.
Finishing Touches
  1. Once the cake is out of the oven, poke holes in the warm cake using a fork.
  2. Pour half of the toffee sauce over the cake, allowing it to soak in.
  3. Serve the cake warm or at room temperature, drizzled with the remaining toffee sauce.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gSodium: 150mgFiber: 2gSugar: 18g

Notes

For added richness, consider serving with whipped cream or vanilla ice cream. Store leftover cake in an airtight container for up to three days.
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