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A delectable slice of sticky toffee pudding cake, rich and dark.

Classic Sticky Toffee Pudding Cake

Indulge in this classic sticky toffee pudding cake, a rich and moist dessert featuring tender dates and a decadent toffee sauce. Perfect for a comforting treat, this cake is sure to satisfy your sweet cravings.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 200 g pitted Medjool dates
  • 250 ml boiling water
  • 1 teaspoon baking soda
  • 100 g unsalted butter softened, plus extra for greasing
  • 150 g light brown sugar
  • 2 large, free-range eggs
  • 175 g self-raising flour sifted
  • 1 teaspoon vanilla extract
Toffee Sauce
  • 100 g unsalted butter
  • 100 g dark brown sugar
  • 100 ml double cream (heavy cream)

Equipment

  • oven
  • 20cm (8-inch) round cake tin
  • heatproof bowl
  • fork
  • food processor or immersion blender
  • Large mixing bowl
  • electric mixer
  • small saucepan
  • skewer

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease a 20cm (8-inch) round or square cake tin.
  2. Chop the dates, place them in a heatproof bowl, and pour boiling water over them with baking soda; let sit for 10-15 minutes to soften.
Mixing the Batter
  1. Mash the softened dates with a fork or briefly blend for a smoother consistency, then set aside.
  2. Cream softened butter and light brown sugar together for 2-3 minutes until light and fluffy.
  3. Beat in eggs one at a time, ensuring full incorporation, then stir in vanilla extract.
  4. Gently fold in the sifted self-raising flour until just combined, avoiding overmixing.
  5. Stir the date mixture into the batter until evenly distributed.
Baking and Sauce
  1. Pour the batter into the prepared cake tin, level the top, and bake for 30-35 minutes until a skewer comes out clean.
  2. While baking, melt butter, dark brown sugar, and double cream in a saucepan over medium heat.
  3. Bring to a gentle simmer, stirring constantly, then reduce heat and gently bubble for 3-5 minutes until the sauce slightly thickens.
Serving
  1. Let the cake cool for 5 minutes in the tin, then poke holes in the warm cake and pour about half of the warm toffee sauce over it to soak.
  2. Serve warm slices directly from the tin or invert onto a plate, with the remaining toffee sauce on the side.

Notes

For an extra touch of richness, you can lightly toast chopped pecans or walnuts and sprinkle them over the cake after pouring the toffee sauce. This recipe works well in individual pudding molds for a more elegant presentation. Always ensure your butter and eggs are at room temperature for the best cake batter consistency.