Sticky Toffee Pudding
Sticky Toffee Pudding is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Butter and flour Bundt pan.
Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides.
Remove from heat; stir in baking soda (mixture will become foamy).
Set aside; let cool.
Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl.
Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy).
Add 1 egg; beat to blend.
Add half of flour mixture and half of date mixture; beat to blend.
Repeat with remaining 1 egg, flour mixture, and date mixture.
Pour batter into mold.
Bake until a tester inserted into center of cake comes out clean, 40-45 minutes.
Let cool in pan on a wire rack for 30 minutes.
Invert pudding onto rack.
DO AHEAD: Can be made 1 day ahead.
Cover and let stand at room temperature.
Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly.
Continue to boil, stirring constantly, for 3 minutes.
Remove from heat; stir in brandy, if using, and vanilla.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Rewarm gently before using.
Cut cake into wedges.
Serve with sauce and whipped cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
