Sticky Toffee Pudding Cake

Ingredients

• 170 g (6 ounces; about 7)dates, preferably Medjool
• 180 ml (3/4 cup)water
• 105 g (14 tablespoons; 3/4 cup plus 2 tablespoons)plain flour or cake flour
• 1 teaspoonbaking powder
• 1/4 teaspoonbicarbonate of soda
• 1 pinchsalt
• 57 g (1/4 cup)butter, softened
• 150 g (3/4 cup), lightly packedbrown sugar
• 1 largeegg, at room temperature
• 1/2 teaspoonvanilla extract
• 57 g (1/4 cup)butter
• 240 ml (1 cup), divideddouble, heavy or whipping cream (at least 30% fat), for the sauce
• 67 g (1/3 cup), packedbrown sugar
• 1 pinchsalt
• 240 ml (1 cup), divideddouble, heavy or whipping cream (at least 30% fat), for the topping

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Grease and flour an 20 cm (8-inch) round cake tin.

2. 2

   Cook the dates

   Put the dates and water in a medium saucepan and simmer over medium heat until the dates are soft and nearly all the water has evaporated. Blend the dates with the small amount of remaining water until smooth, then set aside.

3. 3

   Mix dry ingredients

   Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium bowl.

4. 4

   Make the batter

   Beat the softened butter and brown sugar in a mixing bowl on medium speed for about 2–3 minutes, until light and fluffy. Beat in the egg and vanilla, then the date purée. With the mixer on low, add the flour mixture and mix until combined.

5. 5

   Bake the cake

   Pour the batter into the prepared tin and spread it evenly. Bake for about 30–35 minutes, until a toothpick comes out clean or with 2–3 crumbs attached. Leave the cake to cool until warm or at room temperature.

6. 6

   Make the sauce

   While the cake bakes, melt the butter in a small or medium saucepan over medium heat. Slowly add the cream, brown sugar and salt, whisking continuously until the mixture bubbles gently and becomes smooth. Remove from the heat and leave to cool.

7. 7

   Whip the topping

   In a medium bowl, whip the cream until stiff. Gently fold in half of the cooled sauce.

8. 8

   Finish and serve

   While the cake is still warm, prick it with the tines of a fork or a skewer and drizzle over 2–4 tablespoons of the remaining sauce. Cut into portions, add a generous dollop of the cream mixture to each, and finish with a little more sauce.

What is sticky toffee pudding cake?

Sticky toffee pudding is a much-loved British dessert of soft date sponge served with a toffee-style sauce. This version is baked as a round cake, then soaked with sauce and served with cream folded with more of it.

Dates bring sweetness and a tender texture, while the sauce adds the buttery, caramel-like finish that makes the dessert feel especially suited to a celebration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 534 calories, 4g protein, 57g carbs, 34g fat.

The dates, flour and brown sugar supply most of the carbohydrates, while the butter and cream account for much of the fat. The egg contributes some protein, though the recipe is not protein-led. For a more balanced plate, serve a slice with fresh fruit.

Why the dates matter

Date purée: simmering the dates softens them so they blend smoothly into the batter. Keep the small amount of water left in the pan when blending, as the method uses it to make the purée.

Date choice: Medjool dates work well if available, but the recipe also allows other dates. Blend the mixture until smooth before adding it to the cake batter.

Getting a tender cake

Creaming: beating the softened butter and brown sugar for 2–3 minutes helps make the mixture light and fluffy before the egg and date purée go in.

Flour: once the flour mixture is added, use low speed and stop when it is combined. This keeps the mixing brief at the final stage.

Check the bake

Timing: bake for approximately 30–35 minutes, as the method directs. Start checking near the shorter end of that range.

Doneness: a toothpick should come out clean or with 2–3 crumbs attached. Let the cake cool to warm or room temperature before finishing it.

Make a smooth sauce

Steady whisking: add the cream slowly to the melted butter, sugar and salt while whisking continuously. The sauce is ready when it bubbles gently and comes together smoothly.

Cooling: let the sauce cool before folding half of it into the whipped cream. Keep the rest for drizzling over the cake and portions.

Serving the cake

Soaking: prick the warm cake with a fork or skewer so the first 2–4 tablespoons of sauce can run into it. Then cut it into portions and add the cream mixture and a final drizzle.

Alongside: serve on its own for a rich dessert, or pair a slice with fresh berries or sliced fruit for a fresher contrast.

Recipe notes & tips

• Bring the egg to room temperature before mixing it into the batter.
• Use a blender to make the date mixture smooth before adding it to the cake.
• Measure the flour carefully so the cake does not become dense.
• Add the cream gradually to the sauce while whisking.
• Fold the sauce into the whipped cream gently to keep the topping airy.
• Pour the first few tablespoons of sauce over the cake while it is still warm.

Variations

• Add a spice note: mix a pinch of cinnamon into the dry ingredients.
• Use pecans: scatter chopped pecans over the cream topping for crunch.
• Serve with ice cream: use a scoop of vanilla ice cream in place of the cream topping.
• Add citrus: serve with orange segments for a bright contrast to the sauce.

Common mistakes to avoid

• Leaving the dates too firm: simmer until soft so they blend into a smooth purée.
• Overmixing after adding flour: mix on low only until the batter comes together.
• Taking the cake out too early: check with a toothpick and look for a clean result or 2–3 crumbs.
• Adding cream too quickly: pour it in gradually while whisking for a smooth sauce.
• Folding warm sauce into the cream: cool the sauce first so the topping can hold its texture.
• Skipping the holes: prick the warm cake before drizzling so some sauce can soak in.

How to store

Keep leftover cake covered in the fridge for up to 3 days. Reheat individual portions gently in the microwave and add the cream topping after warming.

Frequently asked questions