Description
Sweet, spongy, sticky, and soul-warming—Sticky Toffee Pudding is a classic British dessert reimagined for American kitchens. A warm, date-laced cake drenched in buttery toffee sauce.
Ingredients
1 cup chopped Medjool dates (or substitute with figs or prunes)
1 cup boiling water (or black tea for deeper flavor)
1 tsp baking soda
¾ cup brown sugar (or coconut sugar)
2 eggs (or flaxseed eggs for vegan swap)
1½ cups all-purpose flour (or gluten-free blend)
½ cup unsalted butter (or ghee or vegan butter)
¾ cup heavy cream (or full-fat coconut milk)
Instructions
1. Preheat oven to 350°F and grease a baking dish.
2. Soak dates in boiling water for 10 minutes. Stir in baking soda and let fizz.
3. Cream butter and sugar until fluffy. Beat in eggs one at a time.
4. Fold in flour alternating with date mixture until batter is silky.
5. Pour into prepared dish and bake for 55–60 minutes.
6. Make toffee sauce: melt butter, add cream and sugar, simmer until thick.
7. Poke warm cake with fork and pour half the sauce over top.
8. Serve warm with remaining sauce and optional ice cream or crème fraîche.
Notes
To healthify, use coconut sugar and coconut milk.
Store covered for days or freeze for later—reheats beautifully.
Add sea salt flakes or caramelize the top for gourmet flair.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: sticky toffee pudding, British dessert, toffee cake, holiday sweets