Easy Sticky-Toffee Dessert Recipe

Name: Easy Sticky-Toffee Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1/3 cup dark brown sugar, packed; 1 cup self-rising flour, plus; 2 tablespoons self-rising flour; 1/2 cup whole milk; 1 egg; 1 teaspoon vanilla extract; 1/4 cup unsalted butter, melted; 3/4 cup chopped rolled dates, plus; 2 tablespoons chopped rolled dates (optional...I don't like dates, so I didn't use them); For the sauce; 3/4 cup dark brown sugar, packed; 2 tablespoons unsalted butter, in little blobs; 2 1/4 cups boiling water

Servings: persons

For the cake
1/3 cup dark brown sugar, packed
1 cup self-rising flour, plus
2 tablespoons self-rising flour
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
3/4 cup chopped rolled dates, plus
2 tablespoons chopped rolled dates (optional...I don't like dates, so I didn't use them)
For the sauce
3/4 cup dark brown sugar, packed
2 tablespoons unsalted butter, in little blobs
2 1/4 cups boiling water

1
Preheat oven to 375u00b0F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
2
Combine the sugar with the flour in a large bowl.
3
Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
4
Fold in the dates then scrape into the prepared baking dish.
5
*Don't worry if it doesn't look very full: it will do by the time it cooks*.
6
Sprinkle the sugar for the sauce over the batter and dot with the butter.
7
Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
8
Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
9
The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
10
Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.

1766

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the cake, 1/3 cup dark brown sugar, packed, 1 cup self-rising flour, plus, 2 tablespoons self-rising flour, and more.

Yes, Easy Sticky-Toffee Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Sticky-Toffee Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions