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Sticky Toffee Date Pudding

A classic British pudding with bits of Medjool dates and deep dark toffee sauce.
Servings 9 large servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the Cake

  • 200 gram Medjool dates, pitted and roughly chopped or use any soft dry dates
  • 200 ml boiled water 1 cup
  • 1 tsp baking soda
  • 75 grams butter (room temperature) plus extra for greasing
  • 70 grams dark brown sugar around ¼ cup + 2 tablespoons
  • 2 eggs (room temperature)
  • 150 grams all purpose flour 1 cup( spooned and levelled) + 3 tablespoons
  • 2 tsp baking powder

For the caramel sauce

  • 150 gram butter softened ¾ cup
  • 310 gram dark brown sugar 1½ cup
  • 200 ml heavy whipping cream 1 cup

Instructions

FOR THE CAKE

  • Preheat the oven to 180°C conventional, 160°C fan (356°F conventional, 320° fan).
  • Grease a 23x23 cm (9x9 inch) baking dish with butter, set aside.
  • Place the roughly chopped dates in a heatproof bowl. Pour on 1 cup boiling water and bicarbonates of soda. Set aside for 10 minutes while we make the cake batter.
  • Using a stand or hand mixer on medium-high, start beating the softened butter with the dark brown sugar until fluffy and well incorporated (about 4-5 min). If you still have lumps of sugar use a spatula to flatten them out.
  • Add in your eggs one at a time, beating after each addition. Scrape the bowl to make sure the mixture is well incorporated.
  • Lower the speed of your mixer and gradually add in the flour and the baking powder. Mix just until incorporated (do not over mix). The batter should be thick.
  • Use the back of a fork to mash dates into the water, a loose paste should form. It is fine to still have a couple of bigger pieces.
  • Fold the date mixture into the cake batter using a spatula until well incorporated.
  • Pour batter into the prepared baking dish making sure you use a spatula to scrape all the batter out of the bowl. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake we want the cake to be very moist.

FOR THE TOFFEE SAUCE

  • While the cake is baking we will make the toffee sauce. In a heavy saucepan on low heat, melt your butter and sugar. Once the butter is melted, use a whisk and mix to help the sugar dissolve.
  • Once the sugar has dissolved, gently stir in the cream (be careful it will bubble up). Increase the heat to high and continue to cook until the mixture starts to bubble continuously for 1-2 min. Remove from heat and set aside.

CAKE ASSEMBLY

  • Once the cake is out of the oven and while hot, using a long wooden stick (or fork) poke the cake all over.
  • Pour ½ cup of your toffee sauce over the hot cake. Use a spatula to spread the sauce to all the edges.
  • Let the pudding sit for 20-30 minutes before serving.
  • Serve after 20-30 minutes with the extra sauce and whipped cream, or vanilla ice cream.
  • For leftovers gently heat individual portions in the microwave pour on toffee sauce and ENJOY!
Course: Dessert, Bake