Sticky Date & Toffee Pudding Cake is a beloved dessert that combines rich, moist dates with a luscious toffee sauce, creating a flavor experience that’s perfect for any occasion. Whether you’re hosting a dinner party or just craving a cozy, comforting treat, this dessert will surely leave everyone asking for seconds. This recipe will guide you step-by-step to prepare this indulgent cake, ensuring it’s the star of your dessert table.
What is Sticky Date & Toffee Pudding Cake?
Sticky Date & Toffee Pudding Cake is a traditional British dessert made of dates soaked in boiling water, creating a sticky, moist base. It’s topped with a generous serving of toffee sauce, which adds richness and sweetness to the dish. The warm, gooey texture of the cake combined with the smooth, velvety sauce makes it a favorite comfort food, especially during the colder months. Often served with a scoop of vanilla ice cream or whipped cream, this cake offers a delightful contrast of temperatures, enhancing its indulgence.
The Origin of Sticky Date & Toffee Pudding Cake
The origins of Sticky Date & Toffee Pudding Cake trace back to the UK, where it is known simply as “sticky toffee pudding.” This dessert first gained popularity in the 1960s and has since become a staple of British comfort food. Although the dish’s exact history is debated, it is believed to have been created in the Lake District by a chef named Francis Coulson. Over the years, the recipe has been adapted and made popular worldwide, especially in Australia and New Zealand, where it’s known for being served in pubs and restaurants. The addition of dates to the pudding base gives the cake a unique sweetness and moisture that sets it apart from traditional sponge cakes.
Ingredients for Sticky Date & Toffee Pudding Cake
For the Sticky Date Cake, you will need:
- 1 ½ cups (225 g) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups (160 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon (optional)
- Pinch of salt
For the Toffee Sauce, you will need:
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Directions and Preparation Method
1: Prepare the Dates
Start by placing the chopped dates in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let the mixture sit for about 10 minutes, allowing the dates to soften and absorb the water. After 10 minutes, lightly mash the dates with a fork. It’s best to leave some chunks for texture, as this will add to the “sticky” nature of the cake.
2: Make the Cake
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch square or round pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This process will take about 3-4 minutes using a hand mixer or stand mixer.
- Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Add the vanilla extract and continue mixing.
- In a separate bowl, sift together the flour, baking powder, cinnamon (if using), and a pinch of salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently to combine.
- Stir in the mashed dates along with their soaking liquid. The batter will be thick, but this is normal.
- Pour the batter into your prepared pan and spread it evenly. Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
3: Make the Toffee Sauce
- While the cake is baking, prepare the toffee sauce. In a saucepan over medium heat, melt the butter, brown sugar, and heavy cream together.
- Once melted, bring the mixture to a gentle boil while whisking continuously. Allow the sugar to dissolve completely, and let it simmer for about 5 minutes, or until the sauce thickens slightly.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Set the sauce aside to cool slightly.
4: Serve the Cake
Once the cake has finished baking, remove it from the oven and let it cool for about 10 minutes. Cut the cake into squares or wedges and serve it warm. Pour the warm toffee sauce over each serving of cake.
Optional: Add Extra Indulgence
For an extra decadent touch, add a scoop of vanilla ice cream or a dollop of whipped cream to each serving. This will complement the warm, gooey cake and add an additional layer of indulgence.
Variations of Sticky Date & Toffee Pudding Cake
While the classic version of Sticky Date & Toffee Pudding Cake is beloved, there are several variations that you can try to customize the recipe to your taste:
- Chocolate Sticky Date Cake: Add ½ cup of cocoa powder to the dry ingredients and fold in a handful of chocolate chips for a rich chocolatey twist.
- Nuts and Dried Fruits: Add chopped walnuts, almonds, or dried fruits like apricots and raisins to the cake batter for extra texture and flavor.
- Vegan Version: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use non-dairy butter and cream to make this cake vegan-friendly.
- Spicy Sticky Date Cake: For a spicier version, add a pinch of ground ginger, nutmeg, or cloves to the cake batter for a warming, holiday-inspired twist.
- Caramelized Banana Sticky Date Cake: Layer thin slices of banana in the cake batter before baking, allowing the banana to caramelize and infuse the cake with sweetness.
FAQs
1. Can I use other types of dates for this recipe?
Yes, you can use other varieties of dates such as Medjool or Deglet Noor. Medjool dates are larger and sweeter, while Deglet Noor dates are firmer and less sweet, so you may need to adjust the amount of sugar in the cake.
2. Can I make Sticky Date & Toffee Pudding Cake ahead of time?
Absolutely! You can make the cake a day or two in advance and store it in an airtight container at room temperature. Reheat the cake and toffee sauce before serving for the best experience.
3. How long can I store leftovers?
If you have any leftovers, you can store the cake in the refrigerator for up to 4-5 days. To reheat, simply warm it in the microwave or oven until heated through, and add the toffee sauce just before serving.
4. Can I freeze Sticky Date & Toffee Pudding Cake?
Yes, this cake freezes well. Wrap the individual pieces tightly in plastic wrap and store them in a freezer-safe bag or container. When ready to enjoy, thaw in the refrigerator and reheat as desired.
5. Is there a substitute for heavy cream in the toffee sauce?
Yes, you can use coconut cream or half-and-half as a substitute for heavy cream. For a dairy-free version, use coconut cream for a richer flavor.
6. Can I make a larger or smaller batch of this cake?
Yes, you can easily adjust the ingredients to make a larger or smaller batch. Just ensure that you adjust the baking time accordingly. A smaller cake may need less time in the oven, while a larger one may require a bit longer.
7. How do I prevent the cake from being too dense?
Ensure that you don’t overmix the batter, as overmixing can cause the cake to be dense. Also, be sure to properly measure your flour, as too much flour can also result in a heavy texture.
Conclusion: Sticky Date & Toffee Pudding Cake
Sticky Date & Toffee Pudding Cake is the epitome of comfort food — rich, warm, and indulgent, with the perfect balance of sweetness and texture. This decadent dessert is perfect for any special occasion or simply as a cozy treat to enjoy with loved ones. The recipe’s simplicity and versatility make it a go-to choice for both beginners and seasoned bakers alike. Whether you stick to the classic version or get creative with variations, this cake will always be a crowd-pleaser. Don’t forget to serve it with a generous drizzle of toffee sauce and maybe a scoop of ice cream for the ultimate indulgence!
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Sticky Date & Toffee Pudding Cake Recipe: A Decadent Delight
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sticky Date & Toffee Pudding Cake is a traditional British dessert made of dates soaked in boiling water, creating a sticky, moist base. It’s topped with a generous serving of toffee sauce, which adds richness and sweetness to the dish. The warm, gooey texture of the cake combined with the smooth, velvety sauce makes it a favorite comfort food, especially during the colder months. Often served with a scoop of vanilla ice cream or whipped cream, this cake offers a delightful contrast of temperatures, enhancing its indulgence.
Ingredients
For the Sticky Date Cake
1 ½ cups (225 g) pitted dates, chopped
1 cup (240 ml) boiling water
1 tsp baking soda
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) brown sugar
2 large eggs
1 tsp vanilla extract
1 ¼ cups (160 g) all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon (optional)
Pinch of salt
For the Toffee Sauce
½ cup (115 g) unsalted butter
1 cup (200 g) brown sugar
1 cup (240 ml) heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions
1. Prepare the Dates
Place chopped dates in a bowl.
Pour over boiling water and stir in baking soda. Let sit 10 minutes to soften.
Mash lightly with a fork (leave some chunks for texture).
2. Make the Cake
Preheat oven to 350°F (175°C). Grease and line a square or round 9-inch pan.
Cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
Fold in flour, baking powder, cinnamon, and salt.
Stir in soaked dates with liquid. Batter will be thick.
Spread into prepared pan and bake for 35–40 minutes, until a skewer comes out clean.
3. Make the Toffee Sauce
In a saucepan, melt butter, sugar, and cream over medium heat.
Bring to a gentle boil, whisking, until sugar dissolves.
Simmer 5 minutes until slightly thickened.
Stir in vanilla and salt.
4. Serve
Cut warm cake into squares or wedges.
Pour over warm toffee sauce.
Optional: add a scoop of vanilla ice cream or whipped cream for extra indulgence.
Notes
Rich, moist, and irresistibly comforting — this classic dessert pairs sweet dates with a buttery toffee sauce for the ultimate indulgence. Serve it warm with vanilla ice cream or custard for a truly decadent finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British / Australian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: High
Keywords: Sticky Toffee Pudding, Toffee Date Cake, Date Pudding Cake, Sticky Pudding Cake, Toffee Cake Recipe
