Easy Sticky Toffee Pudding Cake Recipe
This sticky toffee pudding cake is rich, tender, and delightfully moist thanks to naturally sweet Medjool dates and a buttery toffee glaze. Perfect for cozy nights or special occasions and quick to make using simple ingredients.
Equipment
- 1 Mixing bowl Large
- 1 8-inch square pan Greased
- 1 Blender or fork to mash or pulse dates
Ingredients
Main ingredients
- ½ pound Medjool dates pitted and chopped, about 10-15 dates
- 1 teaspoon Baking soda
- 4 tablespoons Unsalted butter softened, plus more for pan
- 1 ⅓ cups All-purpose flour or gluten-free blend
- 1 teaspoon Aluminum-free baking powder
- ¼ teaspoon Sea salt
- ¾ cup Dark brown sugar light brown or coconut sugar also works
- 2 tablespoons Granulated sugar
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 batch Toffee Sauce see notes
- Whipped cream or creme fraiche optional, to serve
- Vanilla ice cream optional, to serve
- Blackberries or citrus segments optional, to serve
Instructions
Instructions
- Preheat oven to 350°F. Butter an 8-inch square pan.
- In a bowl, pour 1 cup boiling water over chopped dates and baking soda; soak 10–15 minutes.
- Cream butter with both sugars until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix flour, baking powder, and salt separately. Gently mix into wet ingredients until combined.
- Mash or pulse softened dates to a chunky puree. Fold them into the batter.
- Transfer batter to greased pan and smooth top.
- Bake 30-35 minutes, or until toothpick inserted comes out mostly clean.
- Let cool briefly before serving. Poke holes and pour ½ cup toffee sauce over if desired.
- Serve warm with more toffee sauce, whipped cream, or ice cream as desired.
Notes
Keep leftover pudding covered in the fridge for up to 3 days. Reheat with extra toffee sauce to maintain moisture. Freeze wrapped for up to 2 months. Toffee sauce can be made ahead and refrigerated. Warm gently before serving.