If you crave a classic comforting English dessert, this sticky date pudding cake is a must-try. Serve it with warm caramel sauce and a scoop of vanilla ice cream for a heavenly finish.
The first time I tasted sticky date pudding cake was at a small pub in England, and it left a lasting impression. The cake was irresistibly moist and the warm caramel sauce poured over it felt like a hug in dessert form.
Some years ago I took a spontaneous trip to England. My sister was living in Oxford, and I found an incredible fare from Hong Kong that I couldn’t pass up. I took ten days away from home responsibilities and we spent the time exploring beautiful towns and countryside together.
Trying local food is an essential part of travel, and while I hadn’t expected much, every bite surprised me in the best way. Of all the treats we enjoyed, sticky date pudding cake — also called sticky toffee pudding — was the one I still remember most vividly, partly because of the memory attached to it.
We were in Canterbury that day, after visiting the famous cathedral and taking in some of England’s rich history. Wandering the streets, my sister and I noticed a small Church of England chapel. Curious, we slipped inside and listened to part of the service.
That peaceful moment turned comically tense when we began debating whether the service felt more Catholic or Protestant. Our polite disagreement escalated into a louder argument about King Henry VIII and church history, much to the amusement — and occasional glare — of passersby.
Hunger and frayed tempers led us into a nearby pub. We ate our meals in silence, still sulking, until we decided to share a dessert. That dessert was sticky date pudding cake. It was so delicious we literally licked the plate, and the warm, pudding-like cake with sticky caramel smoothed over our rift. By the end of the evening we were laughing again, reminded that good food can heal small wounds.
Don’t be put off by the words “date” or “pudding.” This is a warm, gooey cake adored even by picky chocolate-loving kids. It’s perfect for cold weather and special enough for company. If you want to make it extra indulgent, serve it with a generous scoop of vanilla ice cream or a dollop of whipped cream.
Date Pudding Cake
Chop the dates into small pieces.
Place the chopped dates in a bowl, sprinkle with 1 teaspoon of baking soda, then pour 1 1/2 cups boiling water over them and let sit for 20 minutes to soften.
In another bowl, whisk together the flour, baking powder, and salt.
Cream 1 stick of softened butter with 3/4 cup brown sugar in a mixer on medium speed until light and creamy. Add the eggs one at a time, then beat in 1 teaspoon vanilla until fluffy.
With the mixer on low, add the flour mixture and beat just until incorporated.
Pour the softened dates and their soaking liquid into the batter.
Fold the dates into the batter with a spoon until just combined and smooth.
Pour the batter into a greased 7″ x 11″ baking pan and bake in a preheated 350°F oven for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Warm Caramel Sauce
While the cake bakes, make the caramel (toffee) sauce. In a saucepan over medium heat, combine 1 cup brown sugar, 1 1/4 cups cream, 4 tablespoons butter, and 1/2 teaspoon vanilla. Bring to a gentle boil, then reduce heat and simmer for 2 minutes, stirring frequently.
When the cake is done, pierce it all over with a skewer or spaghetti noodle to create small tunnels for the sauce. Pour 1/2 cup of the warm sauce over the hot cake and let it sit for 10 minutes to absorb. Reserve the remaining sauce for serving.
The result is tender, soft, and almost pudding-like. Serve the cake warm with extra caramel sauce and a scoop of vanilla ice cream for the ultimate comfort dessert.
This sticky date pudding cake is a cozy treat for chilly days and a perfect way to end a meal. Every time I make it I remember that evening in Canterbury—proof that good food can bring people together.
Sticky Date Pudding Cake With Warm Caramel Sauce
Ingredients
For date pudding cake
- 9 oz pitted dates, chopped
- 1 tsp baking soda
- 1 1/2 cup boiling water
- 2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
For caramel sauce:
- 1 cup brown sugar
- 1 1/4 cup cream
- 1/2 tsp vanilla
- 4 tbsp butter
Optional topping to serve with cake
- vanilla ice cream
Equipment
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7×11 inch baking pan
Instructions
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Preheat oven to 350ºF. Grease a 7″ x 11″ baking pan.
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Put chopped dates and baking soda in a bowl. Pour boiling water over them and let stand for 20 minutes.
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Whisk flour, baking powder, and salt in another bowl and set aside.
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Cream butter and brown sugar in a mixer until smooth. Add eggs one at a time, then vanilla, and beat until creamy.
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Add the flour mixture and mix until combined. Add the soaked dates with their liquid and fold together until just combined.
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Pour batter into the greased pan and bake for 35–40 minutes or until a skewer comes out clean.
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For the caramel sauce, combine brown sugar, cream, vanilla, and butter in a small saucepan. Bring to a gentle boil, then simmer over low heat for 2 minutes, stirring often.
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When the cake is baked, pierce it all over with a skewer and pour 1/2 cup of warm sauce over it. Let stand 10 minutes, then serve warm with the remaining sauce and vanilla ice cream if desired.