Sticky Toffee Pudding

  • Active Time 25m
  • Total Time 1h 35m

Serves 12

Both the English and the Irish love this sweet, although it's actually more like a cake than a pudding. Because it's so rich, I like to balance the flavor with fresh strawberries or raspberries. Tip: When baking a cake, it is necessary to butter and flour the pan before filling to keep the cake from sticking. Melted butter is easy to spread and gets into all those nooks and crannies in a Bundt pan. Melt the butter in a butter warmer or microwave and brush it onto the sides of the pan with a pastry brush. Then dust the pan with flour, tapping out the excess.


  • For the Sticky Toffee Sauce:
  • 4 cups heavy cream
  • 2 cups dark brown sugar, packed
  • 1/2 cup unsalted butter
  • For the Cake:
  • 1 1/2 cups water
  • 1 1/4 cups chopped pitted dates
  • 2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup unsalted butter
  • 2/3 cup sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract

  • Fresh strawberries or raspberries for garnish (optional)



Mix cream, brown sugar and butter in heavy large saucepan over medium-high heat. Bring to boil, stirring constantly. Reduce heat to medium-low and simmer until sauce is reduced 3 1/2 cups, stirring frequently, about 5 minutes.


Preheat oven to 350 degrees F.

Generously butter 12-cup Bundt pan. Combine water, dates and baking soda in heavy medium saucepan. Bring to boil. Remove from heat and cool completely.


Sauce and date mixture can be prepared 2 days ahead. Cool sauce, then cover and refrigerate. Rewarm sauce over low heat before using. Cover and refrigerate date mixture.

Whisk flour and baking powder in medium bowl to blend. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla. Add flour mixture alternately with date mixture, mixing just until blended.

Transfer batter to prepared pan. Bake until cake is golden brown and puffs, about 45 minutes. Pour half of toffee sauce over cake. Continue baking until tester inserted near center of cake comes out clean, about 15 minutes longer. Transfer pan to rack and cool 10 minutes. Invert cake onto platter.

Cut cake into slices. Transfer slices to plates. Drizzle remaining toffee sauce over each slice. Garnish with fresh fruit, if desired, and serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4705

nutrition information per serving

831 calories; 54g total fat; 242mg cholesterol; 318mg sodium; 83g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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