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Recipe courtesy of Nancy Fuller

Sticky Toffee Pudding Cake

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  • Level: Easy
  • Total: 2 hr (includes cooling and standing times)
  • Active: 25 min
  • Yield: 10 to 12 servings
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  1. For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
  2. Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
  3. In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
  4. Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
  5. For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
  6. Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.

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