Categories Cake Recipes, Christmas Recipes, Dessert Recipes, Easy Recipes

Sticky Toffee Pudding Cake

by Annmarie

Sticky Toffee Pudding is a classic British dessert featuring a soft, moist sponge cake filled with chopped dates and covered in a rich toffee sauce. The warm cake absorbs some of the sweet sauce, creating a wonderfully tender texture and deep caramel-like flavor. For an extra-special finish, serve it with a generous spoonful of rum whipped cream.

Is Sticky Toffee Pudding a Cake or a Pudding?

Despite its name, Sticky Toffee Pudding is closer to what Americans would call a cake than a traditional pudding. The base is a baked sponge made with chopped dates, which help give it a naturally moist texture and distinctive sweetness.

What truly sets this dessert apart is the toffee sauce poured over the cake. Rich, buttery, and sweet, it adds a luscious finish that makes every serving feel indulgent. If you enjoy caramel, butterscotch, or toffee desserts, this British favorite is sure to appeal to your sweet tooth.

An Impressive Dessert That’s Surprisingly Simple

Sticky Toffee Pudding may sound like something reserved for restaurant menus, but it’s surprisingly approachable to make at home. The combination of date-filled sponge and warm toffee sauce creates an elegant dessert without requiring complicated techniques.

Rum whipped cream makes a delicious accompaniment, adding a creamy finish that complements the sweetness of the sauce. Serve it for a holiday gathering, a dinner party, or whenever you’re craving a comforting homemade dessert.

With its moist cake, rich toffee topping, and optional rum whipped cream, Sticky Toffee Pudding brings together classic flavors in a wonderfully satisfying way. It’s a lovely choice for anyone who enjoys warm, sweet desserts with a touch of indulgence.

Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake
4.0 Stars (1 Review)

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)

  • 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

  • 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

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

Instructions

Pudding

  1. Preheat the oven to 350°F and butter a 9-inch square or 7 × 11-inch baking dish. Bring a pot of water to a boil for the dates.
  2. Sift the flour and baking powder into a small bowl and set aside.
  3. Finely chop the dates and place them in a small bowl. Pour in the boiling water, add the baking soda, and stir to combine. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until blended and lighter in color. Add the egg and vanilla extract, then continue beating until well combined. Gradually mix in the flour mixture. Add the date mixture and beat on the lowest speed just until incorporated.
  5. Pour the batter into the prepared baking dish and spread it evenly. Bake for about 30 minutes, or until the pudding is set and firm on top.
  6. Remove from the oven and place the dish on a wire rack to cool.

Rum Whipped Cream

  1. Using an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.
  2. Add the rum, confectioners’ sugar, and vanilla extract. Continue whipping until firm peaks develop, then set aside.

Toffee Sauce

  1. Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Stir in the brown sugar and cook, stirring continuously, until the sugar has melted.
  2. Pour in the cream, bring the mixture to a gentle boil, and cook for 4–5 minutes, stirring occasionally.
  3. Remove the saucepan from the heat and stir until the bubbling subsides.

Assembly

  1. Preheat the broiler. Spoon about ⅔ to 1 cup of the toffee sauce over the pudding, spreading it evenly across the surface. Place the pudding under the broiler for about 1 minute, just until the topping becomes bubbly.
  2. Cut the pudding into squares and serve immediately. Drizzle the remaining toffee sauce over each portion and add a scoop of rum whipped cream on top or alongside.

Notes

    • Make Ahead: The pudding can be baked earlier in the day, covered, and kept at room temperature until ready to serve. It can also be wrapped securely and frozen for up to 1 month. For the best results, prepare the toffee sauce just before serving. If making it ahead, let it cool, cover, and refrigerate. Reheat the sauce in a small, heavy-bottomed saucepan over low heat, stirring until warmed through.
    • High Altitude: At higher elevations, adjustments may be needed for the best texture. For moderate high altitudes, reduce the baking powder and baking soda by ⅛ teaspoon each, increase the boiling water by 2–3 tablespoons, and decrease the granulated sugar by approximately ½–¾ teaspoon. Above 7,000 feet, reduce the baking powder and baking soda by ¼ teaspoon each, increase the boiling water by 3–4 tablespoons, and decrease the granulated sugar by approximately ¾–1 teaspoon.

© Annmarie
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