Sticky Toffee Pudding Cake Recipe - Allrecipes.com
Sticky Toffee Pudding Cake Recipe
  • READY IN ABOUT hrs

Sticky Toffee Pudding Cake

Recipe by  

"This version is rich with dates. A pudding cake with caramel sauce served over the top."

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Ingredients Edit and Save

Original recipe makes 1 8-inch cake Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
  3. Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
  4. Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
  5. Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
  6. To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2008

Delicious and oh so sweet! The recipe seems accurate, but the instructions for the caramel sauce should be clarified. Whenever you make caramel sauce, you should always cook the sugar with the butter ONLY until it reaches a "soft" ball stage - after about 5 minutes of continuous surface bubbling. Only THEN do you add the cream or milk and vanilla. You won't end up with that greasy separated mess that some have described. Serving the warm sauce over the sweet cake and a lump of vanilla ice cream is a perfect way to end a special evening's meal.

 
Most Helpful Critical Review
Jul 25, 2006

I was disappointed in this, especially after all the rave reviews. My cake did not resemble a pudding cake at all, and I believe I've figured out why. The directions say to just cover the dates with boiling water, but at the end of the ingredient list 1-1/2 cups of boiling water is listed. I'm sure I didn't have that much boiling water, which is why the cake was drier. Also, my sauce separated and was not the smooth caramel sauce I expected. Taste of both the cake and sauce were okay, but not great. I would not make this again.

 
Dec 27, 2006

A similar recipe calls for 1 cup of water to be brought to the boil in a saucepan with about a cup of chopped dates (you can use dried chopped dates instead of fresh if these are not available). Then take it off the heat and add the 1 teaspoon of Baking Soda. It will fizz up quite a bit so don't be alarmed. Leave it to cool while you pretty much follow the rest of this recipe. The recipe I have calls for more flour though (1 1/2 cups of self-rising flour) which may explain why some found this version to be "mushy". I have found that this cooks very well in a greased glass 9-inch pie dish cooked for about 40-45 mins. I only gave this version 4 stars though because the other recipe makes a richer, better tasting sauce. (Dissolve 1 1/2 cups firmly packed brown sugar in 1 1/2 cups heavy cream, stir over heat without boiling. When sugar is dissolved take it off the heat and add 1 stick and 1 Tbs chopped butter, stir until dissolved). You can serve the sauce poured over the pudding if you like a cake-like consistency but if you like a "gooier" sticky pudding, poke some holes in the top and spoon some of the sauce over it so it soaks in. You can then serve with more sauce if wanted. Hope this additional information helps and that you enjoy this traditional "down under" favourite!

 
Mar 21, 2007

Excellent recipe! Tried a version of this 6 years ago at a tea shop in England, and this recipe is pretty close! I made this for a large group and the pan was scraped clean!!! Not to mention all the recipe requests! I also used whipping cream for the sauce. Be sure to use REAL butter as this makes a huge difference--especially in the sauce! Thanks Maree

 
Nov 09, 2008

Awesome! I've had this a couple times eating out and loved it every time. finding this recipe I had to try it at home - to be honest, I've never had better! I baked it in a bundt pan and did what a couple reviewers had suggested (I doubled the sauce and didn't add the milk and vanilla until the sugar/butter mixture had reached soft ball stage), I also poked holes in the pudding when it was done and poured 1/2 the sauce all over it and put it back in the oven for another 10 minutes - a heavenly delight!

 
Feb 04, 2005

This was a quick, easy and really good recipe for someone with a sweet tooth. The only changes I would suggest making would be to lower the sugar a little bit. I cut it down to a half cup of sugar and it still was bordering on excessively sweet. Also, I think next time I make this, I'll pour the caramel sauce overtop and then put it in the oven. I'm used to pudding cakes being more 'pudding' like. If you follow what the recipe says, it still turns out a really tasty, moist cake with a surprising amount of flavor...I can hardly keep my hands off of it:)

 
Oct 11, 2005

This is a very easy recipe! Cooked it about 50 minutes. But a word of caution...you can't eat just one slice!!!! I cut the amount of sugar in the cake itself and I'm glad I did because the sauce is SO sweet. Don't get me wrong - the sauce is awesome just very sweet. Definately will make it again.

 
Mar 14, 2007

Pretty good. Be careful not to overdue it with the dates (ouch!) Would be good substituting dates with other dried fruits and flavored chips. I didn't care too much for the sauce, next time I'll use a thicker/sweeter caramel sauce. Oh yeah, a little cocoa powder in the cake mix was a hit! :)

 

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Nutrition

  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 69.7 g
  • 22%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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