Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 teaspoon baking soda; 1 (8 ounce) box chopped dates; 2 cups boiling water; 2/3 cup heavy cream; 1/2 cup butter or 1/2 cup margarine; 1 cup firmly packed brown sugar; 1/2 cup butter; 1 1/2 cups granulated sugar; 2 large eggs; 3 1/2 cups self-rising flour

Servings: persons

1 teaspoon baking soda
1 (8 ounce) box chopped dates
2 cups boiling water
2/3 cup heavy cream
1/2 cup butter or 1/2 cup margarine
1 cup firmly packed brown sugar
1/2 cup butter
1 1/2 cups granulated sugar
2 large eggs
3 1/2 cups self-rising flour

1
Sprinkle baking soda over chopped dates in a bowl.
2
Cover with boiling water and cool for 1 hour.
3
Prepare toffee by heating heavy cream in a saucepan and set aside.
4
Heat 1/2 cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
5
Remove from heat, stir in cream and set aside.
6
Heat oven to 350 degrees.
7
Grease a 13x9-inch baking pan.
8
Beat 1/2 cup butter and sugar in a mixer bowl until fluffy.
9
Add eggs and beat 1 minute.
10
Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
11
Pour into prepared pan.
12
Bake for 45 minutes.
13
Cool in pan for 1 hour.
14
Pour toffee over cake in pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 teaspoon baking soda, 1 (8 ounce) box chopped dates, 2 cups boiling water, 2/3 cup heavy cream, and more.

Yes, Sticky Toffee Pudding 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.

Sticky Toffee Pudding

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