Sticky Toffee Pudding from Culinary Capers

Dig right in.

Sticky toffee pudding is a traditional dessert consisting of a rich, moist spongecake made with chopped dates and covered in a toffee sauce. The British often serve this dish with a vanilla custard or vanilla ice cream; in our version at Culinary Capers, we use Chantilly cream.

Sticky Toffee Pudding


2 cups dates

1 cup boiling water

1 tablespoon baking soda

2¼ cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter (room temperature)

1½ cups granulated sugar

4 large eggs (room temperature)


Spray desired pan (a 10-inch deep cake pan or Bundt pan).

Coarsely chop dates and sprinkle them with baking soda.

Cover with boiling water and stir. Cool.

Combine butter and sugar in a mixing bowl. Beat until smooth.

Add eggs (one at a time), scraping the bowl as you proceed.

Combine all dry ingredients and add to the butter-sugar mix.

Add dates and mix until just combined.

Pour into a prepared pan and bake at 325 degrees for approximately 45 minutes, or until a skewer comes out clean.

Toffee Sauce


1 cup unsalted butter

2 cups packed brown sugar

1¼ cups cream

1 teaspoon vanilla


Melt the butter in a heavy pan.

Add brown sugar and stir until combined. Bring to a boil.

Stir in cream and vanilla.

Simmer, stirring occasionally, until slightly thickened (approximately five minutes).

Cool and store.

Warm before serving.

Chantilly Cream


2 cups whipping cream

2 tablespoons icing sugar

1 teaspoon vanilla


Whip all ingredients in a mixer until thick.

Spoon overtop just prior to serving.

Note: the pudding can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the fridge, or up to three months in the freezer. Before serving, just cover it and warm it up in an oven on low for about 15 minutes (defrost first if it has been frozen).

Plate by putting the cake on a serving dish, dousing it in a healthy dose of toffee sauce, and adding the cream on top. Then indulge.

Taste more from our recipe archive.


Post Date:

December 19, 2018