Toffee Sticky Pudding from a Vermont Kitchen
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
Warm date filled cake, topped with toffee sauce - perfection!
  • CAKE
  • ¾ cup (240 ml) water
  • 1 tea bag of black tea
  • 10 ounces (280g) dates, pitted and chopped
  • 1 cup (180g) light brown sugar
  • ½ cup (120g) unsalted butter
  • 3 eggs, lightly beaten
  • ½ cup (120ml) dark rum
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 cups (240g) all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (240ml) heavy cream
  • 1 cup (180g) brown sugar
  • 4 tablespoons (60g) unsalted butter
  • 2 tablespoons (30ml) dark rum
  • ¼ teaspoon salt
  1. CAKE - Bring water to a boil in large saucepan, add tea bag and let it steep for two minutes, remove tea bag.
  2. Add dates to the tea and simmer mixture for five minutes to soften the dates.
  3. Remove saucepan from heat, add sugar and butter and stir to dissolve the sugar. Cool for 15 minutes.
  4. Add eggs, rum, cinnamon and vanilla.
  5. Combine flour, baking soda, baking powder and salt in a mixing bowl, add the date/egg mixture and stir to form the batter.
  6. Pour batter into a nine-inch (23cm), square cake pan that had been smeared with butter, dusted with flour and lined with parchment paper.
  7. Baking for forty-five minutes, in pre-heated 350° (175º) oven until cake pulls away from the sides of the pan and a skewer, inserted into cake come out dry.
  8. Cool on rack for ten minutes.
  9. SAUCE - Combine cream, brown sugar and butter in a medium saucepan, bring mixture to a boil, stirring occasionally, cook, over medium heat, for three minutes, stir in rum and salt, and cook one minute more.
I serve slices of still-warm cake with warm toffee sauce and a dollop of whipped cream. Sticky Toffee Pudding is one of the reasons that my Nana sang “There’ll always be an England, and England will be sweet!”
Recipe by Honest Cooking at