Sticky Toffee Pudding
A rich and decadent cake made with dates and topped with a sweet and flavorful toffee sauce.
Recipe type: Dessert
  • 10 ounces dates, chopped
  • ½ cup water
  • 1 teaspoon baking soda
  • 1 stick butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
Toffee Sauce:
  • 1 stick butter
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
Prepare the dates.
  1. Place the chopped dates in a small sauce pan, along with the water and baking soda.
  2. Bring the mixture to a boil then remove from the heat. Set aside.
Mix the batter.
  1. Cream the butter and sugar. Add the eggs and vanilla extract; mix until creamy.
  2. Fold in the prepared dates, including any liquid in the pot.
  3. In a separate bowl, whisk together the flour and salt. Add to the butter-date mixture. Fold the flour mixture into the batter; mix just until the dry ingredients are incorporated. Do not overmix.
Bake the cake.
  1. Pour the batter into a 2-quart, 11x7" baking pan.
  2. Place the pan into a large roasting pan. Add hot water to the roasting pan to create a water wath. The water should come halfway up the side of the cake pan.
  3. Bake in an oven preheated to 350 degrees for one hour.
Make the toffee sauce.
  1. Place the butter in a small sauce pan over medium high heat. Cook until the butter melts.
  2. Add the brown sugar and vanilla to the pan. Cook until the sugar melts.
  3. Stir in the heavy cream; reduce the heat to low and simmer for a couple of minutes to thicken the sauce slightly. Remove from the heat.
Finish the cake.
  1. Poke holes all over the top of the cooled cake.
  2. Pour ¾ to 1 cup of warm toffee sauce over the top of the cake. Set aside to cool completely.
  3. Place any remaining sauce in a small bowl.
Serve with a dollop of whipped cream or ice cream; drizzle more toffee sauce over the top. ENJOY!
Recipe by Annie's Chamorro Kitchen at