Surprise And Delight With This Sticky Toffee Pudding Cake


The sweet season of celebration is upon us! When you’re planning out the menu for Christmas dinner this year, switch up the traditional desserts with this delicious sticky toffee pudding cake!

Sticky Toffee Pudding Cake

Serves: 8

Prep Time: 5 minutes, plus 4 hours resting time

Cook Time: 2 hours 30 minutes

Make-Ahead: The toffee sauce can be made up to 2 days ahead, covered and refrigerated. Rewarm before serving.


Toffee Cake:

1 1/2 cups dates, pitted and coarsely chopped

1 teaspoon baking soda

6 tablespoons unsalted butter, softened, plus extra for brushing the mold

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

2 cups packed dark brown sugar

2 large eggs, beaten to blend

1/2 teaspoon pure vanilla extract

Toffee Sauce:

1 1/2 cups heavy cream

1 1/4 cups whole milk, divided

3/4 cup packed dark brown sugar

7 tablespoons unsalted butter

1/2 teaspoon kosher salt


To make the toffee cake:

1. In a medium bowl, mix the dates and baking soda. Pour 1 1/4 cups of boiling water over the dates and stir to mix. Let the dates soak for 4 hours. Generously brush the inside of a 2-quart Curtis Stone Hot and Steamy Pudding Cake Mold with butter and refrigerate.

2. In a small bowl, whisk the flour, baking powder, and salt to blend. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the sugar and 6 tablespoons of butter on medium speed, scraping down the sides as needed, for about 2 minutes, or until pale and fluffy. Add the eggs and vanilla and mix until blended. Reduce the speed to low, mix in the flour mixture and then the date mixture, scraping down the sides of the bowl as needed.

3. Pour the batter into the prepared mold. Place the lid on the mold and turn to the locked position. Place a small heatproof ramekin on the bottom of a tall pot. Place the mold on the ramekin. Pour enough boiling water to come about halfway up the sides of the mold. Cover the pot and steam the pudding over medium-low heat for 2 to 2 1/2 hours, or until a tester inserted into the center of the cake comes out clean and the cake springs back gently when pressed. Using the lid handle and a kitchen towel, carefully lift the mold from the pot and set it on a wire rack to cool for 10 minutes. Remove the lid. Invert the cake onto a cake plate.

Meanwhile, to make the toffee sauce and serve:

4. In a large saucepan over high heat, bring the cream, 3/4 cup of milk, sugar, butter, and salt to a boil. Reduce the heat to medium and simmer for about 20 minutes, or until the sauce has reduced by half and has a deep tan color. Whisk in the remaining milk and remove from the heat.

5.Serve the pudding warm with the toffee sauce.




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