How many servings does this recipe make?

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

What ingredients do I need for Sticky Toffee Pudding Cake?

You need 14 ingredients. The key ingredients include: 3 cups half-and-half, 1 ¼ cups firmly packed dark brown sugar, 2 tablespoons light corn syrup (or Lyle's Golden Syrup), ½ cup unsalted butter, cut into tablespoons, and more.

Is Sticky Toffee Pudding Cake suitable as baking & desserts?

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

How do I store leftover Sticky Toffee Pudding Cake?

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 Cake Recipe

Name: Sticky Toffee Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups half-and-half; 1 ¼ cups firmly packed dark brown sugar; 2 tablespoons light corn syrup (or Lyle's Golden Syrup); ½ cup unsalted butter, cut into tablespoons; salt (a pinch); 1 ½ cups water; 2 cups pitted dates, cut into 1/2-inch pieces; 1 cinnamon stick; 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 ¾ teaspoons baking soda; ⅛ teaspoon salt; 1 cup unsalted butter, softened; ¾ cup firmly packed dark brown sugar

1

Make the sauce: in a saucepan, combine all the sauce ingredients; bring to a boil over medium heat, stirring constantly with a wooden spoon.

2

Reduce to a simmer and cook, stirring constantly, for another minute.

3

Remove from heat and set aside (the sauce can be made ahead, refrigerated, covered, for up to a day; reheat before using).

4

Make the cake: position oven rack in the center of the oven; preheat oven to 350; generously grease the inside of a 10 inch bundt pan.

5

In a medium saucepan, combine the water, dates, and cinnamon stick; bring to a boil over med-high heat, then remove from heat and set aside to cool completely; remove cinnamon when the sauce is cool.

6

In a bowl, sift the flour, baking powder, baking soda, and salt; whisk to combine; set aside.

7

In the bowl of an electric mixer, using the paddle attachment, beat the butter at med-high speed until creamy, about 1 minute.

8

Gradually add the brown sugar; beat at high speed until light, about 3 minutes.

9

Beat in the eggs one at a time, beating well after each addition and scraping down the sides as needed.

10

Beat in the vanilla; decrease speed to low and add the flour mixture in three additions, alternating it with the cooled date mixture in two additions and mixing just until blended.

11

Scrape batter into the prepared pan; smooth the top with a rubber spatula.

12

Bake for 30-40 minutes, until it is golden brown and a pick comes out clean.

13

Using a bamboo skewer, poke holes all over the top of cake at 1 inch intervals (leave the oven on).

14

Pour about 2 cups of the sticky toffee sauce onto the top of the cake, distributing it evenly; reserve the remaining sauce for serving.

15

Return cake to oven; bake another 5-10 minutes, until the sauce is bubbling.

16

Transfer the pan to a wire rack; cool for about 30 minutes.

17

There should be some sauce on top of the cake.

18

Invert a large cake plate (preferably with a lip on it to contain any dripping sauce) over the cake.

19

Very carefully, using pot holders if the pan is still hot, invert the cake onto the plate.

20

Sprinkle the top of the cake with a dusting of powdered sugar.

21

Reheat the reserved sticky toffee sauce; serve slices of cake drizzled with warm sauce.

Sticky Toffee Pudding Cake

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