Sticky Toffee Pudding

February 29, 2016
1 Ratings
Photo by Rach Kim
  • Makes 8" square or 9" round
Author Notes

During a weeklong trip to Grand Cayman, we indulged in sticky toffee pudding two nights in a row. Once I got home, I made it a mission to make it myself. I researched several recipes, including Nigella Lawson's (I figured a Brit would give me an authentic recipe) but nothing really matched up to what we enjoyed on our trip.

After lots of tweaking, I came up with the following, and I love it so much, I could cry. —Rach Kim

What You'll Need
  • Date Cake
  • 2 1/4 cups pitted dates (225 grams)
  • 1 cup water (225 mL)
  • 2 teaspoons baking soda
  • 6 tablespoons softened butter
  • 1 1/4 cups lightly packed dark brown sugar (225 grams)
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 3 eggs, room temperature
  • 3 tablespoons golden syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour (225 grams)
  • Toffee Sauce
  • 3/8 cup lightly packed dark brown sugar (75 g)
  • 3 tablespoons butter
  • 1/4 teaspoon sea salt
  • 2 tablespoons golden syrup
  • 1/3 cup heavy cream (75 mL)
  1. CAKE: roughly chop the dates and add to a saucepan with the water and baking soda. Place over low heat and bring to a boil and then reduce heat to a simmer. Cook for a few minutes until the dates are soft. (Be careful, as the mixture will boil over.)
  2. Puree the dates while they're still warm in a food processor. Set aside the date puree and allow to cool completely.
  3. Cream together butter, sugar, salt, and baking powder until thoroughly combined.
  4. Beat eggs into butter and sugar mixture, one at a time, until light and fluffy.
  5. Beat in cooled date puree.
  6. Fold in golden syrup, vanilla extract, and flour just until combined.
  7. Pour batter into greased and floured pan. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  8. TOFFEE SAUCE (which should be made while the cake is baking): Add sugar, butter, salt, and golden syrup to a saucepan. Cook over a low heat until the sauce goes bubbly and the sugar has completely dissolved.
  9. Slowly whisk in the heavy cream. Bring the sauce to a boil and then remove from the heat.
  10. ASSEMBLY: While the cake is still warm, use a skewer to poke holes all over. Pour toffee sauce all over the top of the cake.
  11. Serve warm with vanilla ice cream and extra toffee sauce.

See what other Food52ers are saying.

  • Esteban Sagel
    Esteban Sagel
  • Chere Tricot
    Chere Tricot
  • Rach Kim
    Rach Kim
  • Jessica

9 Reviews

Esteban S. October 15, 2021
Rach, this has become one of my family’s favorite. I have only one issue; the center always (I mean always, and I have done it at least five times, maybe more) deflates. It’s perfect while baking, but when it comes out of the oven the center just goes flat… It ends up being a valley of sauce, which is not a terrible thing, but I’d prefer a more even surface. Do you have this issue?
Rach K. October 16, 2021
So I haven’t had this issue but there are a few things you can try… bang the pans down on the counter before baking to get out any excess air bubbles, beat the batter less aggressively to avoid beating in too much air, rotate the cake halfway through baking. I’m not a baking expert but these are a handful of tips I’ve used with other more sensitive cake recipes (like a genoise sponge) to help with deflation. Glad you enjoyed the cake otherwise. Good luck!
Jessica April 7, 2017
Over all, this was a great success. I made this in a 9 inch pan and it ended up taking 38 minutes to cook for the middle to be set but by then the edge was over done. I scooped out the middle and it was delicious! I wish the recipe had a set amount of caramel sauce to pour on top/reserve for serving. I'll probably double the sauce next time ( it is a keeper on its own). I think I'll try baking this in ramekins, that might solve the cooking time issue, plus they're adorable. Thanks so much for sharing this recipe, it’s one of my favorite desserts but I have never attempted to make it at home before.
Chere T. October 27, 2016
This sticky toffee pudding was AMAZING. The recipe was easy to follow, and the result was absolutely delicious. Mine took about 30 minutes to cook, but other than that, it worked perfectly. I also replaced one of the tablespoons of golden syrup with one of treacle, but I honestly don't know if that made a difference. Will definitely make this again!
Rach K. October 27, 2016
I'm glad you enjoyed it! It's one of my favorite desserts ever.
mimolette March 15, 2016
the recipe does not tell you what to do with the date mixture once you let it cool. On other recipes they are pretty clear about alternating folding in the dry and two components of wet ingredients. Also, it would be helpful if the author had explained why the baking powder is added to the wet ingredients instead of its usual addition to the flour. Is there an advantage/purpose?
Rach K. March 15, 2016
Ah, yeah, I forgot to mention to whip the date mixture in after the eggs. I guess I need to learn how to proofread. [walks away in shame]

And the baking powder into the wet ingredients is just because I'm lazy and I didn't want to have to stir it into the flour, which just gets gently folded into the batter (which could leave pockets of baking powder unmixed).
ktr February 29, 2016
What size cake does this make? I don't see a pan size listed.
Rach K. February 29, 2016
It says at the top, 8" square or 9" round.