This Sticky Toffee Pudding is truly delicious. It is creamy, ‘caramellie’ and comforting, all at the same time. A wonderful cool weather, fall dessert.

Sticky Toffee Pudding with Toffee Sauce

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Course: Dessert
Cuisine: British
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 people



  • 6 tbsp unsalted butter room temperature
  • 1 1/2 cup all-purpose flour
  • 8 oz dates Medjool is best, pitted and coarsely chopped
  • 1 cup scalding hot coffee
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • pinch of kosher salt


  • 1 stick unsalted butter
  • 1 cup brown sugar
  • 3/4 cup heavy (whipping) cream


  • Gather all ingredients before starting the recipe.


  • Pre heat oven to 325°F
  • Butter and flour an 8"x 8" baking pan.
  • Chop dates and place in a small bowl, pour scalding coffee over dates and let soak for about 15 minutes. Stir in baking soda.
  • Whisk together flour, baking powder and salt.
  • Beat butter and sugar with a mixer on medium high speed until the butter has become pale and fluffy, about 3 minutes.
  • Reduce speed to medium and add in eggs, one at a time, until thoroughly combined.
  • Reduce speed to low and add half the flour mixture, beating until well combined.
  • Add date mixture and the rest of the flour mixture, beating until combined.
  • Transfer the batter to a baking pan and bake until the cake is puffed and rises back in the center when gently pressed. About 25 minutes.


  • Meanwhile, combine butter and sugar in a medium sauce pan and bring to a boil over high heat.
  • Reduce heat to medium (so sauce does not boil over) add cream, stirring frequently until the sauce thickens and darkens sightly, about 4 minutes.


  • Remove cake from oven and pierce holes in the cake at 1" intervals with a wooden skewer. Pour half of the sauce over the cake and let soak for about 20 minutes.
  • Serve warm with remaining sauce and a scoop of soft vanilla ice cream.

Next day

  • The cake can be stored at room temperature up to 1 day. Before serving, warm cake in a 300°F oven for 10 minutes and the sauce in a medium pan over medium heat.

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