Sticky Toffee Pudding Cake

(With thanks to Liz for sharing a family tradition with me!)

This easy-to-make recipe has become one of my family favorites. It’s so decadent that I make it just once a year during the holidays for either Thanksgiving or Christmas.  The sauce reminds me of eating carrot pudding at my grandma’s house.  I love how food can conjure up treasured memories.  Enjoy! 

¼ c. butter

¾ c. granulated sugar

1 egg

1 c. flour

1 t. baking powder

¾ c. chopped dates

1 ¼ c. boiling water

1 t. baking soda

1 t. vanilla


1 c. brown sugar

½ c. butter

½ c. + 1 T. whipping cream

Pre‑heat oven to 350 degrees. Sift flour and baking powder together. Put dates, soda, and vanilla in the boiling water. Cream butter and sugar. Beat in egg and flour/baking powder mixture. Will be very firm. Then blend in date mixture. Pour into a buttered 9 inch square baking pan. Bake until firm, about 40 min. Once it’s cooled just a little bit, poke holes into the cake.

Place sauce ingredients in pan and melt slowly. Boil for 1 min. Pour sauce over top of cake. Place under broiler for a minute until it bubbles. Serve warm. Serve with whipped cream, ice cream, or plain.


2 thoughts on “Sticky Toffee Pudding Cake

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