sticky date cake Archives

sticky toffee pudding & caramel sauce

April 20, 2025

Sticky Toffee Pudding, aka: sticky date cake (or pudding), has to be one of the simplest, yet best desserts created. There are many versions of this timeless dessert & this dear reader, is my version. I can’t lay claim to creating the recipe, it’s one of those recipes that came from somewhere & it evolved, […]

sticky toffee pudding & caramel sauce

Prep Time10

Cook Time49

cooling15

Total Time1 14

Servings:

Calories: 943kcal

US Customary - Metric

14 pitted medjool dates about 1 1/3 cups torn dates
1 1/4 cups water
1 teaspoon baking soda
1/2 stick 1/4 cup/60g softened butter
3/4 cup packed dark brown sugar
2 large eggs
1 cup self-rising flour
Cream or ice cream to serve optional

CARAMEL SAUCE

1/2 cup butter
1/2 cup heavy cream
1/2 cup packed brown sugar

Grease & line the base & side of an 8-inch (20cm) deep, round cake pan with parchment paper.
Combine dates & water in a medium-sized saucepan. Bring to a boil over high heat. Add the baking soda & stir - the mixture will froth & bubble up. Immediately remove from the heat heat & let cool for 10 minutes.
Preheat the oven to 350°F (180°C).
Place date mixture, butter, sugar, eggs & flour into the bowl of a food processor; process for about 30 seconds until mostly smooth (if you don’t have a food processor, use a hand-held electric mixer or stand mixer). Pour the batter into the pan. Bake for about 50 minutes or until a skewer, when inserted into the center, comes out clean. Let stand in pan for 15 minutes before turning pudding out onto a wire rack. Cut into pieces & serve warm with the caramel sauce, cream or ice cream if desired.

To make the sauce:

Combine all the ingredients in a small saucepan. Stir over medium heat until butter is melted & sugar is dissolved. Allow to come to a simmer. Simmer for 1 minutes to thicken the sauce slightly. Drizzle the warm sauce over the warm cake. Serves 8.

Notes

Note:
The pudding can be made a day ahead & warm for 1 minute in the microwave. Individual pieces heat for 30 seconds. To reheat the sauce: place the sauce in a microwave-safe vessel – a gray boat, measuring cup or a heat-resistant jar & heat at 30 second increments until the sauce is warm & runny.

Nutrition