Total Time
55mins
Prep 10 mins
Cook 45 mins

Traditional favourite. I like to double the sauce as I like it saucy!

Ingredients Nutrition

Directions

  1. Preheat oven to 180 degrees C.
  2. Mix the dates and baking soda in a bowl.
  3. Pour boiling water on top and leave until needed.
  4. Cream butter and sugar, then add eggs one at a time, beat well after each addition.
  5. Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
  6. Bake for 30-40 minutes, until a skewer comes out clean.
  7. For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
  8. Set aside until ready to serve.
  9. Cut pudding into squares and place each square in the centre of a warm dinner plate.
  10. Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.
Most Helpful

5 5

This was a wonderful,tasty treat! The cake was moist and flavourful, even after being in the frige overnight;and the rich toffee sauce was delicious.I served both the cake and sauce warm with vanilla ice cream and it was so good everyone asked for a second serving.This fine recipe has become a family favourite.

5 5

Wonderful! This was a lovely sticky toffee pudding, not only for a Christmas dessert, but for all year round. I made this in a 7" x 11" glass baking dish and it turned our beautifully for Christmas dessert. I made it as directed with only one change. Soaking the dates in tea was just something I had read about, so I tried that. Thank you for posting this recipe - it is truly delicious! The rich and decadent sauce I agree must be doubled. It's so good.

5 5

Really great and the sauce is delicious. Will be making this again and again.