Sticky Toffee Pudding Cake II

sparkle sparkle

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“Camilla Saulsbury”
1hr 30mins

Ingredients Nutrition


  1. Spray an 8-inch square baking pan with nonstick baking spray with flour.
  2. In a large bowl, combine dates, baking soda, and boiling water.
  3. Let stand about 30 minutes or until cooled to room temperature.
  4. Meanwhile, preheat oven to 350°.
  5. Add brown sugar, eggs, butter, and vanilla to the date mixture.
  6. Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).
  7. Add flour, baking powder, and salt; beat on low speed for 1 minute.
  8. Scrape sides and bottom of bowl with a spatula.
  9. Beat 15-30 seconds, until blended.
  10. Spread batter evenly in the pan.
  11. Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.
  12. Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.
  13. Bring to a boil over med-high heat, whisking constantly.
  14. Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.
  15. Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.
  16. Set cake on a wire rack; poke holes all over top of cake with a toothpick.
  17. Pour 1/2 cup of the sauce over the cake.
  18. Let cool in pan on rack for 10 minutes.
  19. Cut cake into squares and serve warm with the remaining sauce.

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