Go Back
–+ servings
Sticky Toffee Pudding Cake

Indulgent Sticky Toffee Pudding Cake That Will Melt Your Heart

Experience the enchanting flavors of Sticky Toffee Pudding Cake, a comforting British dessert that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine British
Servings 8 slices
Calories 400 kcal

Equipment

  • Mixing bowl
  • Saucepan
  • Baking Dish
  • Wooden spoon
  • sifter
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

For the Pudding Cake

  • 8 oz Pitted Dates Provides natural sweetness and moisture; sub with chopped prunes for a unique twist.
  • 1 cup Boiling Water Essential for hydrating the dates.
  • 1 tsp Baking Soda Helps to improve the pudding’s rise.
  • 1/2 cup Unsalted Butter Imparts richness and moisture.
  • 1/2 cup Granulated Sugar Contributes sweetness.
  • 1 cup Brown Sugar Adds depth and a hint of caramel flavor.
  • 2 large Eggs Vital for binding the ingredients.
  • 1 tsp Vanilla Extract Elevates the flavor.
  • 1 cup All-Purpose Flour Provides structure.
  • 1 tsp Baking Powder Works for that perfect lift.
  • 1/4 tsp Salt Balances sweetness.

For the Toffee Sauce

  • 1 cup Brown Sugar The star sweetener.
  • 1/2 cup Unsalted Butter Creates a creamy texture.
  • 1/2 cup Heavy Cream Adds silkiness to the sauce.
  • 1 tsp Vanilla Extract Enhances the flavor.
  • 1/4 tsp Salt Elevates the complexity.

Instructions
 

How to Make Sticky Toffee Pudding Cake

  • Prepare Dates: Start by softening the chopped dates in boiling water mixed with baking soda for 10-15 minutes. Once softened, mash them into a coarse paste to incorporate into your batter.
  • Make the Batter: In a mixing bowl, cream the unsalted butter with both granulated and brown sugars until fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the wet mixture along with the mashed date paste.
  • Bake: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish, pour the batter in, and bake for about 30-35 minutes. Check for doneness with a toothpick.
  • Prepare Toffee Sauce: In a saucepan, combine unsalted butter, brown sugar, heavy cream, and a pinch of salt. Cook over medium heat while stirring until it simmers gently, about 3-4 minutes. Stir in the vanilla.
  • Assemble & Serve: Once baked, poke holes in the warm pudding cake and pour half of the toffee sauce over it. Serve warm, drizzling additional sauce over each slice.

Notes

Top with a sprinkle of sea salt for an exquisite contrast.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1.5mg
Keyword comfort food, Dessert, Gordon Ramsay, indulgent, Pudding Cake, Sticky Toffee Pudding
Tried this recipe?Let us know how it was!