This version contains a lot of dates. a pudding cake with toppings of caramel sauce.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 9 |
| Yield: | 1 8-inch cake |
Ingredients
- 1 ¾ cups pitted, chopped dates
- 1 teaspoon baking soda
- ¾ cup boiling water
- ⅓ cup butter
- ¾ cup white sugar
- 2 eggs, beaten
- 1 ⅛ cups self-rising flour
- ¾ cup packed brown sugar
- ⅓ cup butter
- ⅔ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- 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.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 477 mg |
| Sugars | 55 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The best recipe ever! Now my favorite! I used real cream instead of condensed.
I love it but, I wish I read luv2cook’s comment on the caramel sauce.
AMAZING RECIPE. I did take it out a minute or two early so the center sunk a bit but my husband said this is his favorite dessert I’ve ever made.
Delicious. Nothing like a warm dessert on a cold winter evening. I doubled the recipe, used a little less (left out 1/4 c sugar), added a couple tbsp molasses and a pinxh of salt for colour and flavour to the sauce. Left out 1/4 cup sugar from cake as well. Mine has a slight aftertaste of baking soda so I will use a touch under a tsp next time. I served with custard and that helps with the sweetness and tastes fantastic.
I added walnuts, raisins, clove, ginger, nutmeg and cinnamon. Nice cake. My caramel isn’t thick, but that’s on me. I didn’t measure. I did take the recommendations of another reviewer. Melt butter and sugar til soft ball I think it was. Then add milk. That’s what I was taught in school. Stir constantly, do not over heat.
I made this recipe today and my husband and I loved it. I will definitely make it again when my kids come to visit. Thanks for sharing the recipe
Followed the advice of another reviewer and added more flower then made the sauce out of heavy cream, dark brown sugar, and butter. Was delicious! Definitely a rare treat.
I followed advice to use about one cup water. And I followed review suggested to caramelize brown sugar and butter for 5 minutes first before adding milk and vanilla. You will see a smooth texture arise when it has caramelized and I used a low simmer. Then a few more minutes with a whisk after adding milk and vanilla. Awesome and very similar to what we enjoyed when we lived in UK. I made it in mini loaf tins and cut loaves in half for service. Recipe made three mini loaves.
It was so delicious! Just like what I tasted in Scotland.
this might be the best cake ive tried in my life
Amazing dessert! I followed every step of the recipe and it came out moist, rich and decadent. Definitely a crowd pleaser!!
Scrumptious festive cake with the caramel sauce and French vanilla ice cream. Sure to be a hit!
Sticky toffee pudding is one of my absolute favorite desserts. I discovered it at a (now gone) country pub called The Slab in England. We once drove 30 miles out of our way to get to it and the marvelous pudding. It’s ultra-rich and definitely not a diet food by any stretch of the imagination! I omit the chocolate because I love the taste of the dates. Adding chocolate is gilding the lily, in my opinion. Recommend!!
made this as singles at a luncheon everyone loved them. will definitely make them again
It was good but it could have been better. I will make some changes for next time. Less dates, try pureeing them, thinner toffee sauce for better absorption. I’m trying to recreate a local sticky toffee pudding, it’s not quite there.
This recipe is very easy and I found that the ideal milk versus using cream was not even missed. This is a definite must bake pudding recipe. I might just add less sugar next time as I am not huge on anything too sweet but the rest of the family loved it.
Great just like it is. Make it and enjoy it!
Pudding cake was great. Toffee sauce was a fail. Will use a different recipe for that part next time.
Fantastic!
Absolutely Delicious served warm.
This is my wife’s favorite dessert and I had never made it before. Tried this recipe and BOOM ! it was a huge hit ! Turned out perfect simply following the recipe…