Sticky Toffee Pudding

2012-12-16 14.04.55
I offered to make my friend E sticky toffee pudding and she retorted, “Dude that sounds gross! Don’t make that!”

I made it all the same (because oburacy is my thing) and brought her a hearty helping of this specimen of decadence, complete with Baileys cream cheese frosting billowing out of the bundt hole. This was the email I received from her shortly thereafter:

Holy cow, Hallelujah, I am a believer! This sticky toffee pudding is f’img AMAZING!!! I apologize for doubting you dear baking Goddess hahahaha!!! : )
Very Nice!

No shortage of comedy ever when it comes to my friends, I tell you!

Sticky toffee pudding is nothing but an extremely moist spongey cake chock full of dates (or prunes) swimming in sweet golden toffee sauce. It’s a caloric bomb but worth each and every extra minute of spin class. The molassey flavour and macerated fruit make it a christmas favourite and as with (almost) everything I bake, alcohol makes an appearance or two (or three).

Here’s my recipe, adapted from

Sticky Toffee Pudding with Baileys’ Cream Cheese Frosting


IMAG0413For Cake:

1 cup + 1 tbs all purpose flour
1 tsp baking powder
3/4 cup pitted dates, finely chopped
1/4 cup boiling water
1 tsp baking soda
brandy to taste
1/2 cup unsalted butter
1/2 cup + 2 tbs  tightly packed dark brown sugar (preferably muscovado sugar)
2 tbs granulated white sugar
2 tbs blackstrap molasses
1 large egg
1 tsp vanilla essence

For Toffee Sauce:

1/2 cup unsalted butter
1/2 cup heavy cream
1 cup brown sugar (preferably muscovado sugar)
Pinch of salt
More brandy

For Baileys Cream Cheese Frosting:
1 8oz packet cream cheese
4tbs unsalted butter
5 tbs Baileys Irish Cream
1 tsp vanilla essence
4-5 tbs confectioner’s sugar

Preheat oven to 350 degrees F and grease 6 mini 1 cup capacity bundt pans.

Mix flour and baking powder in a bowl and set aside

Place chopped dates in a small bowl and pour boiling water over the dates. Mix in the baking soda and add as much brandy as your heart desires. Set aside to soak

In a mixing bowl,  using a mixer at medium speed, beat butter and sugars until light and flully then beat in the molasses

Add the egg and vanilla to the butter mixture and beat to incorporate

Beat the flour mixture into the wet ingredients

Using a rubber spatula, mix the date mixture into the cake batter

Fill the prepared bundt pans and bake at 350 degrees F for about 30 minutes (or until an inserted toothpic comes out clean).

Cool mini cakes on a cooling rack then invert the bundt pans to release the cakes and cool further on the rack

While the cakes cool make the toffee sauce:

In a saucepan over medium heat combine butter, heavy cream, sugar and salt. Whisk regularly while bringing to a boil until the sauce thickens. Whisk in some brandy and take off the heat source. Pour the toffee sauce into a bowl.

Using a spoon generously drizzle the toffee sauce over the cakes. If serving at home, it is nice to enjoy the cake with warm sauce so save this step for just before serving!

To make the Baileys Cream Cheese Frosting:

Using an electric mixer beat the cream cheese and butter (both at room temperature) at medium speed until fluffy. Add vanilla, Baileys and confectioner’s sugar and beat to incorporate completely. Beat in more sugar if the frosting is not sweet to your taste, I generally like a very mildly sweet frosting.

Pipe the frosting into the bundt holes and serve. If you do try this recipe, please do share your thoughts. My friend, Tom, called the cake “transcendent”. Here’s to salvation by sugar! Merry Christmas!


2012-12-16 14.10.00

* I also made this recipe as a single cake in an 8.5″ round springform pan for a work potluck. It turned out quite well, though a bit denser than the bundt version*



About Natasha

Word- and dough-smith. Girl in search of "the illumination, that ecstatic flash, from which truth emerges".


  1. Aww, loved those pics! How I wish I can have a slice of those bakes! =)

  2. Pingback: Christmas Hampers « the ecstatic flash

  3. Pingback: Boiled Frosting (Great on Cakes) | familyrecipebooks

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