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Sticky Toffee Pudding

Sticky Toffee Pudding

This is a super moist version of the English sticky pudding cake made with dates.   Served with a rich caramel sauce on top.


Ingredients for the cake:

  • 2 cups pitted dates, chopped fine, soaked
  • 1 cup boiling water
  • 1 1/4 cups self-rising flour
  • 1/2 cup sugar
  • 1/2 cup canola oil or any other vegetable oil
  • 8 ounces applesauce
  • 1 teaspoon baking soda


Ingredients for the sauce:

  • 1 cup sugar
  • 4 tablespoon salted butter, room temperature
  • 1/2 cup whipping cream



Soak the pitted dates in the 1 cup hot water for at least an hour.

Preheat the oven at 350 degrees fahrenheit

1 regular muffin pan, greased and dusted with flour


Method for the cake:

Take the soaked dates in a glass bowl.  Mash it well with the back of a spoon.  Add the baking soda and mix well.  Now add in the sugar, oil, applesauce and self-rising flour and mix well.  The batter should be the consistency of pancake batter.  Add more warm water if needed. 

Fill the mixture in the muffin pan cups to the rim.

Bake at 350 degrees fahrenheit for 30 minutes.


Method for the sauce:

On a medium heat, put the sugar in a small saucepan.   Continuously stir the sugar and heat until the sugar melts to an amber gold color liquid.  Do not overcook the liquid otherwise it will burn and taste bitter.  Take if off the heat for just a minute to cool down.  Bring the heat on low and return the sugar liquid on the stove.  Add in the butter and continuously mix the frothy liquid.  Add in the cream and keep mixing until everything is combined.  Remove from the heat and strain the sauce in a small serving bowl.  The sauce is ready.


NOTE: You may also puree the dates if you don't like any texture in the pudding cake. 



Serving suggestion:

Tip out the cakes from the muffin pan on a tray. Serve them upside down.  Pour some caramel sauce on top and a scoop of vanilla ice cream on the side.  You can also pour whipping cream instead of ice-cream.


 [Serves 12]