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Sticky Toffee Pudding with Toffee Sauce
ingredients
1 1/2 cups pitted dates, chopped
1 1/2 cups water
1/2 cup butter
1 cup brown sugar
3 eggs
2 cups all-purpose flour
1 tsp.baking powder
1/2 tsp. baking soda
For Toffee Sauce:
1 cup whipping cream
1 cup brown sugar
1/2 cup butter
method
Combine the dates and water in a medium-sized saucepan. Bring to a boil and simmer gently for 10 minutes, or until most of the liquid had been absorbed by the dates or evaporated. Puree the dates in a food processor, blender or stick mixer.
With an electric mixer, beat the butter with the brown sugar. Beat in eggs, one at a time.
In a medium-sized bowl, mix flour with baking powder and baking soda. Add to the wet batter and then stir in pureed dates.
Spoon the batter into a buttered 9" x 13" baking dish, lined with parchment paper. Bake in a 350° over for 35 to 45 minutes or until the top feels firm when gently pressed in the center.
While pudding is cooking, make the toffee sauce by combining cream sugar and butter in a heavy-bottom saucepan. Bring to a boil then cook, boiling and stirring for about 3 minutes. Let cool slightly.
When cake is done and cooled slightly, prick with a skewer to make lots of tiny holes. Spoon half of the toffee sauce over the cake.
When ready to serve, top with remaining toffee sauce and whipped cream. Can be served warm or at room temperature.
Makes 12 Servings.
Per serving Calories 505.7 Total Fat 24.4 g (Saturated Fat 14.7 g, Polyunsaturated Fat 1.2 g, Monounsaturated Fat 6.6 g) Cholesterol 121.0 mg, Sodium 147.4 mg,Total Carbohydrate 69.6 g, Dietary Fiber 2.3 g, Sugars 14.1 g, Protein 5.4 g
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Comments
I made this recipe and it was really good. It's a keeper for my family.
Natalie on September 13, 2008 1:04 PM
Glad you enjoyed it, Natalie. It's one of my families favourites, too!
Jen on September 13, 2008 4:20 PM
Hi - can the cake be made ahead of time? Liz
Liz on September 27, 2008 2:11 PM
Yes Liz, you could make both the cake and the sauce ahead and keep separately. Re-warm the sauce, then just poke holes and put sauce on just before serving.
Jen on September 27, 2008 8:28 PM
Just wondering: what's the significance of poking holes in the sponge?
Kirsteen on November 23, 2008 6:23 PM
Hi Kirsteen. Poking the holes in it allows the caramel sauce to soak into the cake (rather than just sit on top).
Jen on November 23, 2008 6:59 PM
I tried this recipe using Splenda's Brown Sugar Blend (my dad's diabetic) and mixed a few chopped walnuts into the batter and it turned out excellent. Will definitely be using again. The whole family loved it!
Teresa on July 29, 2009 10:32 PM
So glad you enjoyed it and good to know it is just as yummy with Splenda, too!
Jen on July 29, 2009 10:44 PM
Tried this recipe as my contribution to Thanksgiving dinner. A hit with everyone aged 3 to 50! Thanks - it's a keeper!
Jill on October 11, 2009 11:47 PM
So glad it was a hit, Jill! Hope you had a wonderful Thanksgiving.
Jen on October 12, 2009 8:51 AM
I am looking at the recipe for sticky toffee pudding. Do you actually have to use dates or can you substitute it with something else
Dee on October 17, 2009 4:45 PM
Hi Dee. I think that even if you're not a fan of dates you will still like this. The dates are soaked and pureed and really don't have add an overwhelming flavour to the cake. The only thing I could think of trying instead of dates might be dried figs. Even raisins might work?
Jen on October 17, 2009 5:06 PM
This was amazing and so easy to make, I made it for a pot luck dinner and simply warmed the cake and sauce and prepared it at the last minute. everyone raved about it! thanks for a great recipe! this one is a keeper!
Jade Thomson on November 15, 2009 9:12 PM
I'm making this for Christmas dinner, because it's such a hit with my family. I tend to make half of the pudding recipe, and double the sauce, though. I reheat it in the oven with the sauce on it before serving, then top it with more sauce, berries and ice cream. I love it. Thanks for posting :)
Rachel on December 24, 2009 5:34 PM
So glad you're enjoying it, Jade and Rachel. I'm with you Rachel ... less pudding and more sauce! :)
Jen on December 24, 2009 9:15 PM
Thanks for posting this recipe-love it! For those who may not want to use dates, you can substitute something called red bean paste, available at Asian stores. It gives the pudding a similar texture as the dates do and a nice taste (not like beans at all, lol). Just adjust the sugar you add though since the beans are sweetened already. Lots of fibre, so you can eat your pudding and be healthy too lol.
Caroline on March 7, 2010 12:03 PM
Great information, Caroline. Thanks for sharing! I've also read somewhere else recently where someone substituted dried (then soaked) apricots, as well, with good results.
Jen on March 7, 2010 2:13 PM
Looking forward to trying this!!! I need to make for approx 50 people....any suggestions on how to still make it pretty to present?
Christy on December 23, 2010 1:48 AM
Hi Christy. Wow! 50 people is a challenge. I assume you're baking it in a 9x13 (or two :) I guess if you wanted to get fancy, you could line pan with parchment, remove cooled cake on parchment to cutting board and cut circles out with tall dessert rings. That said though, even if cut normally, once you drizzle it with toffee sauce and add a small scoop of vanilla ice cream or whipped cream, it looks pretty darned good anyway ;) Happy Holidays!
Jen on December 23, 2010 6:46 AM
Thanks so much for sharing these wonderful recipes with us.
The sticky toffee pudding recipe looks amazing.
Best - Anna
Anna janes on December 24, 2010 10:58 AM
Your very welcome, Anna. I actually have this baking in the oven right this minute! Best of the season to you :)-Jen
Jen on December 24, 2010 11:56 AM
My family (and I) loved this pudding. My grandson even requested it for his birthday cake on July 4th! Thanks!
Grandma on July 3, 2011 12:27 AM
So glad you enjoyed it, Grandma. And happy birthday to your grandson!
Jen on July 3, 2011 7:28 AM
I do this at my work, and we bake it in a muffin tin and it turns out very well. I just started making it for my family, and they all really enjoy it, even my little brother, who is very picky. Thanks for the recipe (Could never remember the one from work) ;)
Bryce on July 5, 2011 5:40 PM
My picky daughter loves it as well, Bryce but I've never told her it has dates in it ;) Glad you and your family enjoyed it as well.
Jen on July 5, 2011 10:55 PM
Can I use margarine instead of butter? ( I always use butter when I make this, but running short on time... All I have is margarine ) thanks!!
Jamie on January 23, 2012 12:23 PM
Wow. That's a tough one, Jamie. I have never baked anything with margarine, so I have absolutely no experience. Certainly it is the same consistency at least for creaming with the sugar for the cake part, so it might work (not sure how it will affect taste/texture though). As for the toffee sauce, I can't imagine it's anywhere near as good with margarine. Honestly, I think it would be disappointing with margarine but if that's all you've got and you have to make it, give it a go. Let me know how it turns out if you try it.
Jen on January 23, 2012 12:32 PM
We are on the same page... I'm 100% sure it will not turn out right, I just wanted to ask before attempting it. I don't think I will risk it . Haha thanks so much though !
Jamie on January 23, 2012 1:18 PM
Good call, Jamie (although sorry you won't be enjoying this tonight).
Jen on January 23, 2012 1:54 PM