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Sticky Toffee Pudding Cake

Irresistible Sticky Toffee Pudding Cake You’ll Crave Tonight

This Sticky Toffee Pudding Cake is a comforting British dessert, featuring moist layers enriched with sweet dates and draped in luscious toffee sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup dates Chopped
  • ½ cup butter Unsalted
  • ¾ cup brown sugar Light brown sugar can be substituted
  • 1 cup all-purpose flour Swap with gluten-free flour for gluten-free version
  • 2 large eggs Can substitute with flax egg for vegan option
  • 1 teaspoon baking powder Ensure it's fresh for best results
For the Toffee Sauce
  • ½ cup cream Use coconut cream for dairy-free option
  • ¾ cup brown sugar Use light brown sugar for a sweeter finish

Equipment

  • Mixing Bowl
  • measuring cup
  • greased cake pan
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Chop the dates, soak in boiling water for 10 minutes, then blend into a smooth puree.
  3. Cream together the butter and brown sugar until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each addition.
  5. Whisk together flour and baking powder, then gradually add to the butter mixture until combined.
  6. Fold in the date puree gently into the batter.
  7. Pour batter into a greased cake pan, smoothing the top and bake for 30-35 minutes.
  8. In a saucepan, combine cream and brown sugar, stirring gently until dissolved (about 5 minutes).
  9. Allow the cake to cool for 10 minutes, then drizzle with the toffee sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container: at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat gently in the microwave.

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