Sticky Toffee Pudding with Caramel Sauce Recipe

Name: Sticky Toffee Pudding with Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whipping cream; 2 cups (packed) dark brown sugar; 1/2 cup (1 stick) unsalted butter; 2 1/2 cups all purpose flour; 2 teaspoons baking powder; 1 1/2 cups water; 1 1/4 cups chopped pitted dates; 2 teaspoons baking soda; 1 cup (2 sticks) unsalted butter, room temperature; 2/3 cup sugar; 4 large eggs; 2 teaspoons vanilla extract

Servings: persons

4 cups whipping cream
2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups water
1 1/4 cups chopped pitted dates
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract

1
Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
2
Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes.
3
Set aside.
4
(Can be prepared 1 day ahead.
5
Cover and refrigerate.
6
Rewarm over medium-low heat, stirring frequently, before using.)
7
Preheat oven to 350F.
8
Butter 12-cup Bundt pan.
9
Whisk flour and baking powder in medium bowl to blend; set aside.
10
Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil.
11
Remove from heat; cool completely.
12
Using electric mixer, beat butter and sugar in large bowl until light and fluffy.
13
Beat in eggs 1 at a time.
14
Mix in vanilla and half of flour mixture, then date mixture.
15
Blend in remaining flour mixture.
16
Pour batter into prepared pan.
17
Bake until cake rises and is golden on top, about 45 minutes.
18
Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes.
19
Cool in pan 10 minutes.
20
Invert cake onto platter.
21
(Can be prepared 1 day ahead.
22
Cool completely.
23
Wrap cake airtight and store at room temperature.
24
Cover remaining caramel sauce and refrigerate.
25
Rewarm sauce over medium-low heat, stirring frequently, before using.)
26
Cut cake into slices; drizzle caramel sauce over each slice.

2404

kcal

Calories

165

Fat

209

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 4 cups whipping cream, 2 cups (packed) dark brown sugar, 1/2 cup (1 stick) unsalted butter, 2 1/2 cups all purpose flour, and more.

Yes, Sticky Toffee Pudding with Caramel Sauce 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!

Sticky Toffee Pudding with Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions