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5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • Cake:
  • 6 ounces dates pitted and finely chopped (about 8-10 Medjool dates)
  • 3/4 cup boiling water
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (5.5 ounces) granulated sugar
  • 6 tablespoons (3 ounces) butter, softened
  • 2 large eggs
  • 1 1/4 cup (6.25 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Sauce:
  • 3/4 cup (5.75 ounces) packed light or dark brown sugar
  • 1 stick (4 ounces, 8 tablespoons) butter
  • 1/2 cup heavy whipping cream
  • Pinch of coarse, kosher salt
  • 1/4 to 1/2 cup chopped pecans (optional)
  • Additional heavy whipping cream for drizzling (optional)


  • Heat the oven to 360 F. Prepare the oven dishes (ramekins) for baking, 12-15 cm in diameter, lubricate them with butter or cooking spray.
  • In a small bowl combine the dates, baking soda, and vanilla. Pour enough boiling water over the dates to just cover them. Let the mixture sit for 15 minutes. Then puree the date mixture in a food processor or blender.
  • In separate bowl cream butter with the granulated sugar until light. Beat in the eggs and mix well to combine.
  • Sift together the flour, baking powder, and salt. Add the flour mixture to the wet ingredients, and mix until just combined. Add date mixture and fold to combine.
  • Pour batter into well-greased ramekins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm. When done, cakes will be firm to the touch and a toothpick or paring knife will come out clean.
  • Let them cool down a little and remove them carefully from the molds when they are still warm.
  • To make the sauce: 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. Pour the sauce over individual servings of warm cake


Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture.
If you bake cakes in figured shape, make sure that they are well oiled. It is also possible to draw flour or cocoa. It is necessary to make the cake well out of shape and have a beautiful shape.
Serve warm with the toffee sauce.
If you don't like such sweet desserts, the amount of sugar can be reduced by a third, or even two.
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