Total Time
Prep 3 hrs
Cook 2 hrs

This is really a cake not a pudding. This recipe has many variations. Here cream, butter and sugar give it irresistible, gooey and rich topping.

Ingredients Nutrition


  1. Sprinkle baking soda over chopped dates in a bowl.
  2. Cover with boiling water and cool for 1 hour.
  3. Prepare toffee by heating heavy cream in a saucepan and set aside.
  4. Heat ½ cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
  5. Remove from heat, stir in cream and set aside.
  6. Heat oven to 350 degrees.
  7. Grease a 13x9-inch baking pan.
  8. Beat ½ cup butter and sugar in a mixer bowl until fluffy.
  9. Add eggs and beat 1 minute.
  10. Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
  11. Pour into prepared pan.
  12. Bake for 45 minutes.
  13. Cool in pan for 1 hour.
  14. Pour toffee over cake in pan.


Most Helpful

This turned out beautifully and how convenient to be able to bake it in a 9x13 pan, instead of steam in small individual pans like other recipes. I recommend making a double batch of sauce so you have plenty to pour over the cake. There is a restaurant here that specializes in this dessert and I had gone to get a serving many times - at $6.50 a plate - we could not tell the difference!

chocotanya December 13, 2009

I haven't made your recipe yet, but I've been puzzled to see too many cake-like Sticky T P's on recipe websites, with sauce served separately. The deeelicious pudding I know is like yours: the caramelly syrup is poured over the pudding when it comes out of the oven. Yours, therefore, is the Real McCoy. But let me add: there are variations. It's just that the recipe where you pour the sauce over the pud is the most scrumtious!!

Zurie September 23, 2005

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