Sticky Toffee Pudding Cake

STICKY TOFFEE PUDDING CAKE is the ultimate holiday dessert! This toffee pudding poke cake is the perfect dessert recipe for spoiling your family this Christmas. Top it off with whipped cream or ice cream for an extra special treat!

Sticky Toffee Pudding Cake topped with vanilla ice cream

Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake is one amazing holiday dessert. This delicious pudding poke cake is topped with the most delicious toffee sauce. It’s sure to please everyone who tries it!

Sticky Toffee Pudding Cake is the absolute ultimate Christmas dessert! I’m blessed to have an amazing cook as a mother, and this is one of her creations! Mom and Dad lived in London when my dad taught overseas for a semester, and she came back making this delicious new dessert called Sticky Toffee Pudding.

She made it for Christmas a couple years ago and I’ve been hooked ever since. Fast forward to this year, when she came over with an updated and easier version, Sticky Toffee Pudding Poke Cake! This ooey gooey dessert is loaded with flavor and even has a brûlée top. It’s beautiful, it’s delicious, and it’s oh so addicting. This is the perfect holiday cake to serve on Christmas. Once you’ve tasted it you’ll be making it again year after year.

This Sticky Toffee Pudding Cake should be added to your holiday traditions. This pudding poke cake is the ultimate Christmas dessert!

 

Pouring toffee sauce over a Sticky Toffee Pudding Poke Cake

STICKY TOFFEE PUDDING POKE CAKE is the ultimate holiday dessert! This is the perfect dessert recipe for spoiling your family this Christmas! Top with whipped cream or ice cream for an extra special treat!

Easy Toffee Sauce

The Sticky Toffee Pudding Poke Cake is so good, but this toffee sauce is what really brings it all together! It’s seriously amazing–I taste it in my DREAMS I tell you! It’s made with butter, brown sugar, heavy cream, rum, and lemon juice. It all blends together so perfectly to make a tasty toffee sauce. Pour it over the cake after it’s baked, and let it fall into the poke holes to really fill it with flavor. Yum!

To make the Toffee Sauce:

  1. Melt butter in a saucepan, then mix in brown sugar. Whisk until sugar has dissolved.
  2. Remove from heat, and whisk in cream and rum.
  3. Place it back over low heat and cook until it becomes frothy.
  4. Remove sauce from heat and stir in the lemon juice.
  5. Set the toffee sauce aside until the cake is ready.

While we were making this cake we thought…why don’t we add some sugar and light in on fire, aka brûlée the top? We just loved the way it turned out. It’s optional, but isn’t that so fun?! It adds just a touch of crispy layer to the top of the cake. It gives it an extra special flair that’s perfect for holidays or special occasions.

Poke cake

STICKY TOFFEE PUDDING POKE CAKE is the ultimate holiday dessert! This is the perfect dessert recipe for spoiling your family this Christmas! Top with whipped cream or ice cream for an extra special treat!

How to Make Sticky Toffee Pudding Cake

This Sticky Toffee Pudding Cake is such a fun treat. It’s made with dates, which is what gives it that “sticky” sweet flavor. It is essentially Sticky Toffee Pudding in poke cake form and I can’t get enough of it!

Once the cake is baked, immediately poke small holes into it (that’s what makes it a poke cake), and pour the toffee sauce all over so that it seeps in. Let the cake cool, and then you can serve it with more sauce on top.

This Sticky Toffee Pudding Poke Cake is great topped with simple whipped cream, but I especially love it when served warm and loaded with vanilla ice cream. Sure, you can cut pieces and eat it in a civilized manner, but I prefer to just pass out spoons and all dig in. Talk about a sweet treat!

If you have leftovers, or if you decide to make it ahead of time, you can easily save it for later. Just cover it with plastic wrap and it will keep for 3 days. See the recipe card below for detailed instructions.

Recommended Products to make Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake topped with vanilla ice cream and toffee sauce

Toffee Pudding Poke Cake in a baking dish, topped with ice cream

Sticky Toffee Pudding Poke Cake will forever make me think of Christmas, but it’s a dessert I know we will enjoy year round. Basically give me a reason to celebrate and I’ll make this dessert. Can you blame me?

See the recipe card below for details on how to make Sticky Toffee Pudding Cake. Enjoy!

If you like this Sticky Toffee Pudding Poke Cake Recipe be sure to check out these other easy cake recipes:

4.5 from 2 votes
Sticky Toffee Pudding Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

STICKY TOFFEE PUDDING CAKE is the ultimate holiday dessert! This toffee pudding poke cake is the perfect dessert recipe for spoiling your family this Christmas. Top it off with whipped cream or ice cream for an extra special treat!

Course: Dessert
Cuisine: American
Keyword: poke cake, sticky toffee pudding
Servings: 8
Calories: 560 kcal
Author: Becky Hardin | The Cookie Rookie
Ingredients
For the Toffee Pudding (Cake):
  • Large saucepan of boiling water.
  • cups whole dates pitted & cut crosswise into ¼ inch slices (divided)
  • cups all-purpose flour unbleached
  • ¾ cup warm water
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup dark brown sugar packed
  • 2 large eggs
  • teaspoons vanilla extract
  • 4 tablespoons 1/2 stick butter, unsalted, melted
For the Toffee Sauce:
  • 8 tablespoons 1 stick butter, unsalted
  • 1 cup dark brown sugar packed
  • 2/3 cup heavy cream
  • 1 tablespoon rum
  • ½ teaspoon fresh lemon juice
  • Serve with Ice Cream and drizzle with Toffee Sauce
Instructions
For the Toffee Pudding (Cake):
  1. Preheat oven to 350F and adjust oven rack to middle position. Grease and flour an 8-inch square or round baking dish. Line a large & deep oven pan with a clean dishtowel then place the baking dish on top of the towel.
  2. Bring a large, covered saucepan of water to boil while preparing the cake batter.
  3. Place half the dates in a medium bowl and cover with ¾ cup warm water. Add baking soda, stir, cover the dates and soak them for 5 minutes. Drain dates over another bowl (to reserve the water).
  4. In another medium bowl, whisk together flour, baking powder and salt.
  5. Using a food processor fitted with the metal blade, process the dates and brown sugar until just blended (10 1-second pulses). Add reserved soaking liquid, eggs and vanilla and process 5 seconds or until smooth. While the food processor is running, pour the melted butter in and process for 3 seconds. Transfer this mixture to the softened dates.
  6. Add the dry ingredients to wet and mix just until mixtures blend.
  7. Pour the batter into the prepared baking dish and very carefully pour the boiling water halfway up the sides of the baking dish. Do not get any of the boiling water in the batter. Cover the large pan, which includes the baking dish, tightly with aluminum foil.
  8. Bake 40-45 minutes or until the outer 2 inches of the cake develops small holes and the center is firm to the touch.
  9. **While cake is baking, make the toffee sauce (see below) and keep it warm until cake is baked.
  10. Immediately (and very carefully) remove baking dish from water bath and set on wire rack. Poke several small holes through the top of the toffee pudding (cake). Pour all except 1/3 cup warm sauce evenly over the toffee pudding.
  11. Cool for 10 minutes, cut and serve with whipped cream or ice cream and drizzle with extra sauce.
  12. The cake can be covered and served later. Reheat cake in a preheated 350F oven for 10-15 minutes before serving.
  13. Sticky Toffee Pudding will keep, covered, up to 3 days and can be frozen up to 6 months.
  14. ENJOY!
Directions For the Sticky Toffee Pudding Sauce:
  1. In a medium saucepan over low-medium heat, melt butter. Whisk in brown sugar and whisk until butter and brown sugar fully incorporate. Cook, whisking occasionally, until mixture looks puffy and sugar is dissolved (3-4 minutes).
  2. Remove from heat and slowly, while quickly whisking, add cream and rum. Continue to whisk until mixture comes together.
  3. Place pan on stovetop, over low heat, and simmer until frothy, about 3 minutes. Whisk occasionally.
  4. Remove from heat and stir in lemon juice. Cover pan with paper towel and with the lid (be sure heat is off). Set sauce aside until ready to use.

Recipe Video

Nutrition Facts
Sticky Toffee Pudding Cake
Amount Per Serving
Calories 560 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 113mg 38%
Sodium 401mg 17%
Potassium 290mg 8%
Total Carbohydrates 80g 27%
Dietary Fiber 2g 8%
Sugars 61g
Protein 4g 8%
Vitamin A 17.5%
Vitamin C 0.3%
Calcium 8.7%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

Mehndi Design Videos
This isn't just delicious, it makes me drool!
Julie
Yay! We lived in Scotland for a year and this was my fav dessert! Can't wait to try it!
    Becky Hardin
    Oh that is awesome! I'll be sure to tell my mom. Yay! Hope it brings back awesome memories :)
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Thanks for offering such a beautiful way of cook foods.My interests has rise to learn cook food.
Shiloh
How is the heart on top of the dessert made?
Sherry
Any advice on if i could SUBSTITUTE with gluten free flour?
Emily
LOVELY RECIPES! just love the way you do it!
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