English Sticky Toffee Pudding

"This recipe was given to me by an English coworker, and it is unbelievable! Would make a great dessert for a holiday dinner. It's called a pudding, however, this is a moist cake with a caramel topping (the sticky part). You'll find that the caramel recipe alone is great, and could be used for many different things."
photo by Heatherlulu photo by Heatherlulu
photo by Heatherlulu
Ready In:




  • Directions for Pudding:

  • Preheat oven to 350 degrees.
  • Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
  • Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
  • While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
  • Add the egg and beat until combined and smooth. Add the flour.
  • Stir in soaked date mixture and mix until combined.
  • Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
  • Directions for sauce:

  • Melt butter in saucepan.
  • Add brown sugar and cream, bring to a boil.
  • Boil for 2-3 mins until texture is slightly fudgy and velvety.
  • Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
  • The more sauce you use, the stickier the wicket!

Questions & Replies

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  1. We LOVED this and it's become our favorite cake. However, I followed the recipe to a T and used a 8"X8" pan. Set the timer for 30 min as directed. It actually was done in 20 min. If using this size pan, make sure you check it in 20 min. Mine would have been burnt had I not Done that.
  2. Came out perfectly! Such an easy recipe. We topped it with custard as was the custom in Scotland and Wales where I ha eaten it before. Delicious!
  3. We made our gluten-free with GF flour and it was still TO DIE FOR. This is definitely being added to our Christmas traditions.
  4. Excellent recipe, very rich.
  5. Really delicious, especially the sauce. I made it with no exceptions, but next time I might try making it with a custard as well though. Really filling and satisfying.


  1. The only thing I did differently was I poked holes in the cake and doubled the sauce mixture. I put half on the cake when it came out of the oven as it cooled down.. Saved the rest to serve over it and microwaved it for a few seconds. A dollup of whipped cream to top it off with!



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