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Sticky Toffee Pudding Cake with Caramel Sauce recipe


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  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

My favourite comfort pudding! It's deliciously rich when served warm with caramel sauce and cream.

161 people made this

IngredientsServes: 10

  • 225g dried dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 335ml boiling water to cover
  • 75g butter
  • 150g caster sugar
  • 2 eggs
  • 140g self-raising flour
  • 175g dark brown sugar
  • 75g butter
  • 1 (170ml) tin evaporated milk
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4.
  2. In a small bowl combine the dates and bicarbonate of soda. Pour enough boiling water over the dates to just cover them.
  3. Cream 75g butter with the caster sugar until light. Beat in the eggs and mix well to combine.
  4. Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 20cm round cake tin, or pour into a bun tin.
  5. Bake for 30 to 40 minutes. Let cool and serve with warm caramel sauce.
  6. To make caramel sauce: In a small saucepan combine the dark brown sugar, evaporated milk, vanilla and butter. Cook over medium heat and bring to the boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Pour over slices of pudding.

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Reviews & ratingsAverage global rating:(162)

Reviews in English (129)

Really nice pudding and very easy to make. It needed longer in the oven than the recipe said. More like an hour in total. I thought the sauce was very thin but it tasted great so that didn't matter in the end.-27 Apr 2014

First recipe I've tried for this desert. Found it really easy and really tasty. My husband and kids LOVE this so much it's now their favourite desert. Try really hard not to stir the caramel sauce when your making it it can separate if you stir too much.-06 Mar 2014

by luv2cook

Delicious and oh so sweet! The recipe seems accurate, but the instructions for the caramel sauce should be clarified. Whenever you make caramel sauce, you should always cook the sugar with the butter ONLY until it reaches a "soft" ball stage - after about 5 minutes of continuous surface bubbling. Only THEN do you add the cream or milk and vanilla. You won't end up with that greasy separated mess that some have described. Serving the warm sauce over the sweet cake and a lump of vanilla ice cream is a perfect way to end a special evening's meal.-07 Sep 2008


For the fruit

  • 250g/9oz medjool dates, pitted and chopped
  • 115g/4oz dried figs, chopped
  • 100g/3½oz prunes, chopped
  • 25g/1oz self-raising flour
  • 3 lemons, juice of 1½ and zest of 3
  • 1 orange, zest only

For the cake batter

  • 250g/9oz unsalted butter
  • 200g/7oz light muscovado sugar
  • 4 large free-range eggs
  • 250g/9oz self-raising flour
  • 1 tsp baking powder

For the toffee sauce

For the decoration (optional)

  • 400g/14oz caster sugar
  • 50g/1¾oz liquid glucose
  • edible flowers, such as red nasturtium, purple violets and pansies, to decorate

What is Sticky Toffee Pudding?

If you have no idea what a sticky toffee pudding is then you probably don’t know it’s a dessert that’s primarily made from dates. Which is actually a little surprising to most people who try it and don’t realise. The dates are soaked in boiling water and baking soda to help them break down in the cake, and give it a rich caramel sort of flavour, with a bit of gooeyness. Hence, sticky toffee pudding!

It’s usually served as a warm dessert with a smothering of toffee sauce and a side of ice cream, cream, or even custard. It can be made individually or as a larger cake that’s cut into pieces, which is where the inspiration for this traybake comes from.

We figured if you can make a sticky toffee cake and incorporate the toffee sauce within it then you can have it cold and at any time. So we switched the running toffee sauce for a thicker caramel sauce and baked it through the cake, which can be eaten easily as a slice.


Sticky Toffee Pudding

Here's a figgy twist on an old English favorite. Don't expect American pudding in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce adding whipped cream or vanilla ice cream wouldn't hurt, either. For a version using alternative sweeteners, see the baker's tips below.

Ingredients

  • 1 cup (156g) double diced figs or chopped dried dates
  • 2/3 cup (152g) boiling water
  • 4 tablespoons (57g) butter, at room temperature, at least 65°F
  • 1/4 cup (53g) brown sugar, packed
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large egg, at room temperature
  • 2 tablespoons (43g) molasses
  • 1 teaspoon vanilla extract
  • 1 cup (113g) Unbleached Cake Flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (99g) Baker's Special Sugar, or superfine sugar
  • 6 tablespoons (85g) butter, cold
  • 1/4 teaspoon salt, omit if using salted butter
  • 3/4 cup (170g) heavy cream

Instructions

Preheat the oven to 350°F. Butter six 3/4-cup silicone baking cups or oven-safe custard cups. Combine the figs (or dates) and boiling water, and set aside.

To make the cake: Beat the 4 tablespoons (57g) butter, brown sugar, salt, and baking powder until fluffy.

Beat in the egg, then the molasses and vanilla, then the flour.

Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.

Perfect your technique

Sticky Toffee Pudding

Scoop into the prepared baking cups, placing a scant half cup batter in each. Place the molds on a baking sheet.

Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.

To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color watch closely to prevent burning.

Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.

Unmold the cakes and serve with the sauce.

Tips from our Bakers

To use our caramel block for the sauce, combine 1 cup (280g) caramel with 1/4 cup (57g) heavy cream in a microwave-safe bowl. Heat for 90 seconds at half power and stir until the sauce is smooth. Pour over the cakes before serving.


September 20

Banoffee Pie has to be one of my favourite desserts of all time. It’s right up there with sticky toffee pudding and chocolate fondant, but what sets apart a banoffee pie for me is that wonderful combination of sweet caramel, rich cream and exotic bananas. With those key ingredients it made sense that it would make the ideal filling for an alternative eclair. The results are pretty stunning not to mention the extra dimension of deliciousness a crisp choux pastry bun adds to the mix!


Recipe Summary

  • 6 tablespoons unsalted butter, room temperature, plus more for dish
  • 1 1/2 cups all-purpose flour, plus more for dish
  • 8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
  • 1 cup scalding-hot strong brewed coffee
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup lightly packed dark-brown sugar
  • 2 large eggs, room temperature
  • 1 stick unsalted butter
  • 1 cup lightly packed dark-brown sugar
  • 3/4 cup heavy cream

Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.

Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.

Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.

Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.


Sticky Toffee Pudding

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The exact origins of this popular dessert, a combination of dates, brown sugar, and toffee sauce, may be in dispute, but it’s undoubtedly British and undoubtedly delicious.

What to buy: Medjools are our favorite dates to use in this recipe, though other kinds would work if you are having a hard time finding Medjools.

Game plan: Have all the cake ingredients at room temperature before beginning.

For a slacker solution, leave off the toffee sauce and either substitute high-quality, store-bought toffee or homemade caramel sauce, or serve with a splash of bourbon, a drizzle of heavy cream, a scoop of ice cream, or a dollop of crème fraîche.


What is Sticky Toffee Pudding?

The exact orgins of Sticky Toffee Pudding are unclear. However, it is said to have originated in the 1940’s in England. It is a moist sponge cake with dates and sweetened further by a delicious, rich, and silky toffee sauce. Typically, Americans think of pudding of a creamy semi-liquidy dessert. This cake will have you asking “Jell-O Who?!”

I know what you’re thinking…”Um, dates?” Yep, dates. I promise you that they make everything about this dessert incredible. Plus, they’re puréed, then added to the cake batter. They add the best subtle sticky sweetness!


What you&rsquoll need for this sticky toffee pudding:

  • Dates, pitted
  • Demerara sugar
  • Vegan butter
  • Unsweetened almond milk (or other vegan milk)
  • Rapeseed/canola oil
  • Self raising flour
  • Bicarb of soda
  • Ground nutmeg
  • Ground cinnamon
  • Ground ginger

And for the sticky toffee sauce:

  • Coconut cream (solid part from coconut milk)
  • Brown sugar
  • Vanilla bean paste/essence

You can use any kind of dates, medjool dates are the nicest in my opinion, but these are pricier. They have a more caramel sweet taste. But regular dates work perfectly fine too!

You want to use a flavourless oil like rapeseed or canola oil. For the milk you can use any vegan one just make sure it is unsweetened. Almond, oat or soya would work well.


Serving and Storing.

This is a bog dessert for someone cooking for two. However every attempt I have made to scale down this recipe has been disappointing.

The good news is that it freezes wonderfully. I cut this into 8 equal slabs and place in those disposable foil oven trays.

I pour over a little sauce and then freeze. To reheat you simply place in an oven covered with foil at 150°C or 300°F for 40-50 minutes.

Whip up some more caramel sauce and serve.

There is an ongoing debate as to how to serve this rib sticking dessert. Is it ice cream or custard?

I firmly fall on the side of ice cream!

Those that say custard are forbidden permission to cook my recipe! Just kidding&hellip or am I?

I personally love the contrast between a hearty warm dessert and sweet cold ice cream.


Watch the video: ΓΛΥΚΕΣ ΑΛΧΗΜΕΙΕΣ-ΤΟΥΡΤΑ ΚΑΡΑΜΕΛΑ (October 2021).