Sticky Toffee Pudding Cake

Sticky Toffee Pudding is pure comfort dessert heaven. Chopped dates are baked into a super moist sponge cake that’s sweet, tender, and cozy in every bite. As soon as it comes out of the oven, the warm cake gets drenched in a rich, buttery toffee sauce that soaks into every corner. The result is a dessert that looks humble but tastes incredibly luxurious.

And if you want to take it to the next level, top it with Rum Whipped Cream. The light, fluffy cream with a hint of rum adds an elegant touch that makes the whole dessert even more impressive. One taste, and this will absolutely become your show-stopping, crowd-loving holiday favorite!

Sticky Toffee Pudding Cake

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Sticky Toffee Pudding is pure comfort dessert heaven. Chopped dates are baked into a super moist sponge cake that’s sweet, tender, and cozy in every bite.

Ingredients

Pudding (a.k.a. Cake)

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• 1 cup plus 1 tablespoon unbleached all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup packed pitted dates, preferably Medjool (around 5 to 6 ounces)
• 1 cup boiling water
• 1 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla

Rum Whipped Cream

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• 1 cup heavy whipping cream
• 1 to 2 tablespoons rum (I like to use dark but light also works fine)
• 1 heaping tablespoons confectioners’ (powdered) sugar
• 1 teaspoon vanilla

Toffee Sauce

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• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy whipping cream

Instructions

Step-By-Step Instructions

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Notes

• Make ahead: Pudding can be baked earlier in the day, covered and stored at room temperature. Can also be wrapped and frozen for up to 1 month. Toffee Sauce is best when prepared just before serving, but can be prepared earlier in the day, cooled, covered and refrigerated. To serve sauce, reheat in a small heavy saucepan over low heat, stirring.

• High altitude: reduce baking powder and baking soda by 1/8 teaspoon each, increase boiling water by 2 to 3 tablespoons, and decrease granulated sugar by around 1/2 to 3/4 teaspoon. Above 7,000 feet, reduce baking powder and baking soda by 1/4 teaspoon each, increase boiling water by 3 to 4 tablespoons, and decrease granulated sugar by around 3/4 to 1 teaspoon.

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