| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Cook: | 1 hr 20 min |
Ingredients
- 12 ounces dates, pitted and roughly chopped
- 2 1/2 cups water
- 2 teaspoons baking soda
- 3 1/4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
- 1 2/3 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Butterscotch sauce, recipe follows
- 2 1/4 cups light brown sugar
- 7 tablespoons unsalted butter
- 1 cup half-and-half
- 1 teaspoon brandy
- 1/4 teaspoon vanilla extract
- 1 cup cold heavy cream, optional
Instructions
- Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
- Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
- In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
- Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
- When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
Reviews
I have made this recipe several times, perfect every time! I have tried other recipes for Sticky Toffee Pudding, this one is by far the best
We have many sticky toffee pudding fans in the family. This recipe is just the one I needed – simple to follow, all the right flavors, and enough for a whole crowd. Everyone loved it.
Man,it’s delish!!!Can’t wait to serve to my cul-de-sac neighbors later for our 4th July celebration (“>)
Big hit at Thanksgiving and any time we have company – also got a friend to try it at Christmas and said everyone was asking for the recipe.
I love this dessert. It is rich and decadent, and the dates really add to it. It is also delicious served warm with vanilla ice cream.
The taste is very good .I have been trying to make a sticky cake for a long time ,with not as much success as i hoped for. This recipe is a hit ,all my family loved it .
i did use only 1 1/2 cup sugar cause i thought with the dates and the toffee its going to be too sweet , i was right to do so.
i served it warm with vanilla ice cream and walnuts on the toffee .
i will add some strawberry’s on the side next time .
i did use only 1 1/2 cup sugar cause i thought with the dates and the toffee its going to be too sweet , i was right to do so.
i served it warm with vanilla ice cream and walnuts on the toffee .
i will add some strawberry’s on the side next time .
This dessert was fantastic! I made it for a dinner party and my family was upset when it was all gone. When the cake came out of the oven I poked holes all over the top and poured half the sauce over top so that it could seep into the cake. I reserved the other half of the sauce to serve alongside. Delicious.
I have made this recipe twice, and both times it has turned out amazing. The cake itself is very moist, and the butterscotch sauce puts this dessert over the top. Very good and easy to make.
Very easy to make. A BIG hit with the family.
I had it at a birthday party and it’s soooo good. Does it need to be refridgerated because it’s pudding?