Dessert Recipes

Sticky Toffee Pudding


    Toffee Pudding Cake

  • 1 3/4 cups dates, pitted and chopped
  • 1 1/2 cups boiling water to cover dates
  • 1 teaspoon baking soda
  • 1/3 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 1/8 cups self-rising flour

    Carmel Sauce

  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 2/3 cup evaporated milk
  • 1 teaspoon vanilla extract


  1. 1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch round or square baking dish.
  2. 2. Place the finely chopped dates in a small bowl; add baking soda to boiling water and pour over the dates to just cover them; set aside
  3. 3. In a bowl use an electric mixer to cream 1/3 cup of butter with the white sugar until light and fluffy. Add the eggs and mix well to combine.
  4. 4. Gradually add the flour and add the date mixture to the batter and fold until blended with a rubber spatula. Pour the batter into the prepared baking dish.
  5. 5. Bake at 350 degrees F (175 degrees C) until pudding is set and firm on top, about 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.
  6. 6. To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and 1/3 cup butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.


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