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Delicious Easy Sticky Toffee Pudding Cake with toffee sauce and dates

Sticky Toffee Pudding Cake

A warm and comforting British dessert featuring a soft sponge cake embedded with dates and soaked in a rich buttery toffee sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 8 ounces Medjool dates, pitted and chopped Soft dates provide a moist texture.
  • 1 teaspoon baking soda Helps to soften dates and lighten the cake.
  • 1 cup boiling water Used to soak the dates.
  • 1 cup brown sugar Dark brown sugar is richer.
  • 1/2 cup unsalted butter, softened For both the cake and the sauce.
  • 2 large eggs Provide structure.
  • 1 teaspoon vanilla extract Enhances flavor.
For the Toffee Sauce
  • 1/2 cup heavy cream Provides richness to the sauce.
  • 1/2 cup light brown sugar To create the sticky toffee flavor.
  • 1/4 cup unsalted butter Needed for the sauce.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Soak the chopped dates in boiling water and stir in the baking soda. Allow them to sit until they are softened.
Baking
  1. In a large bowl, cream together the butter and brown sugar until light and fluffy.
  2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  3. Fold in the softened dates, along with the soaking water, until well combined.
  4. Pour the batter into a greased 8x8 or 9x9 baking dish.
  5. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Toffee Sauce
  1. In a saucepan, combine the brown sugar, butter, and heavy cream over medium heat.
  2. Stir until the sugar has dissolved and the mixture is smooth and slightly thickened.
  3. Pour some warm toffee sauce over the cake while it is still warm, saving some for serving.

Notes

Warm Sticky Toffee Pudding Cake pairs beautifully with vanilla ice cream or custard. Leftovers can be reheated in the microwave.