Sticky Toffee Pudding

I was requested for a dessert made with dates and instantly I thought of Sticky Toffee Pudding, a British classic generally made during the onset of winter to warm up the insides! There could not have been better timing!




Sticky Toffee Pudding



For the Cake

  • 1/2 cup chopped dates
  • 3/4 cup milk
  • 1/4 cup brown Sugar
  • 1/2 tsp cinnamon powder
  • 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter

For the Sauce

  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • 1/2 cup cream
  • 1/4 tsp salt




  1. Pre-heat the oven at 180ºC and line the 6×6 inch-baking pan with parchment paper.
  2. In a bowl sieve the flour, cinnamon powder and salt and set aside.
  3. Heat milk with the dates for 2 minutes.
  4. Take it off the heat and sprinkle over the baking soda and set aside.
  5. Cream the butter and sugar in another bowl.
  6. Gently fold in the milk and dates mix.
  7. Fold in the dry ingredients, half the quantity at a time.
  8. Transfer to the baking pan.
  9. Bake at 180ºC for 20-25 minutes.


Toffee Sauce

  1. Heat sugar in a heavy bottom saucepan till it melts and turns amber in color.
  2. Add the honey and heat it for 2 more minutes.
  3. Slowly add in the cream.
  4. Sprinkle the salt to finish.



  1. Take the cake out of the oven and pour the Toffee Sauce over it.
  2. Serve with a scoop of your favourite vanilla ice cream.



  • You can use Maple Syrup or Golden Syrup instead of Honey.
  • Keep an eye on the cake after 20 minutes as baking time varies for each oven. Bake till the cake is golden brown and a toothpick inserted into the sponge comes out clean.
  • Pour the Toffee Sauce over the cake while its hot.

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