Reviewed: Apr. 13, 2013

Moist and delicious!! This is great with whipped cream or vanilla ice cream. A perfect winter weather dessert.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 12, 2013

This is a deliciously moist cake. I was looking for a darker richer flavor so I added 2 Tablespoons of molasses and 2 Tablespoons of dark rum to make up the 3/4 cup boiling water. I added that to the dates and baking soda then pulsed the dates and liquid mixture in my food processer. I think it's important to use moist large pitted dates. The result was beautiful and delicious. I used a different caramel sauce recipe ... 1/2 c. packed dark brown sugar, 2/3 cup heavy cream, 1/2 cup cold butter cut up. . combine all ingredients in a saucepan and stir til butter is melted, let simmer on very low for another 7 - 8 minutes to get a silky smooth caramel sauce. . and so delicious. Does anyone have any tips for a method of how to get the pudding cake and caramel sauce warmed with the sauce bubbling on top and soaking into the cake?

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Freedombreeze

Reviewed: Jan. 4, 2013

Omg!!!!! This recipe was wonderful!!! All 12 guest really loved it. Easy to prepare. Really passed my family's test when asked the BIG question...ok who would request me to bake this recipe cake for their birthdays.... Everyone said I would!!! That's a great 5 star rating right there!

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Reviewer:

brenda

Reviewed: Dec. 28, 2012

This is so good! Love the caramel flavor and the cake is so moist.

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 24, 2012

A brilliant easy recipe! I'm a beginner and I made them as little individual sticky toffee puddings and they were fabulous. I didn't fill the little cups all the way up with the mixture and they rose beautifully. A lovely light sponge and the dates make it lovely and squidgy when baked. I used those sticky dates from the veg shop rather than the packet ones.

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Reviewer:

Franpod

Cooking Level: Beginning

Reviewed: Sep. 21, 2012

I have been making a very similar recipe for over 20 years. Five star recipe, four star for the confusing instructions in this recipe. Combine the pitted dates (my recipe specifies 8 oz), baking soda and boiling water (just 1 cup) in a food processor to chop until they are very fine. The mixture will be foamy. If you don't have self rising flour use regular flour and add 1/2 tsp. baking powder. The cake can be baked in a 9x9 or 13x9 pan. It's always nicely set in 35-45 minutes. My toffee sauce is different - 1-1/2 cups heavy cream, 3/4 cup unsalted butter, 1/2 cup DARK brown sugar. Combine all in saucepan over low heat until melted. Simmer gently for 20 min. or until thick, stirring often. Don't boil this! I would think that the evaporated milk would make the sauce too sweet. This very moist cake freezes well. I've successfully made the toffee sauce earlier in the day and reheated it just before serving. Warm the cake before serving, top with toffee sauce and a dollop of real whipped cream sweetened with just a little sugar. A traditional Christmas dessert in our home.

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Reviewer:

Suze55

Reviewed: Sep. 7, 2012

Awesome! I made this for an European-themed holiday party a few years back, but never got a chance to review it. It was great, and everyone commented on the moistness of the cake and the caramel sauce. I will be making it for my husband, who has a constant sweet tooth, very soon!

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Reviewer:

Nathan&Emily

Reviewed: Aug. 17, 2012

Rating for CAKE only. I used those pelletized dates from a grocery bulk bin. Followed the recipe exactly and baked it in an 8" round. Used 800 grams as a deposit weight approx 28oz or 1.77 lbs. baked for about 35-40 min. Very simple recipe-mixed it with my kitchen aid and did not do any hand folding-just mixed last part on lowest setting only till combined. Made my own Self rising flour by googling it. Results were moist but not overly moist and could barely stop myself from eating the whole thing-D-LISH.

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Reviewer:

NEVADA753

Cooking Level: Professional

Reviewed: Aug. 6, 2012

Thank you! This recipe was great. We just made it last night for a "British" food theme night for the olympics and it was a bit hit. We made it exactly as written. I did make my own self rising flour by adding baking soda and salt to regular flour based on an article I found online (since I didn't have any self rising flour on hand). It was delicious warm with vanilla ice cream on top.

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