Sticky Toffee Pudding Cake with Butterscotch Sauce
by RecipeFiler
About this recipe
A rich British sponge studded with soaked dates, drenched in a buttery butterscotch sauce and served warm. This indulgent dessert is a weekend favourite, perfect for family gatherings or cosy Sunday lunches.
Prep
20m
Cook
35m
Serves
Rating
—
Total time · 55m
Ingredients
Kitchen HelpShopping list
200 g pitted dates — chopped
250 ml boiling water
1 tsp bicarbonate of soda
75 g unsalted butter — softened, plus extra for greasing
150 g light brown soft sugar
2 piece large eggs
1 tsp vanilla extract
175 g self-raising flour
100 g unsalted butter — for sauce
100 g light brown soft sugar — for sauce
150 ml double cream — for sauce
Tools
- · 20 cm square cake tin
- · baking parchment
- · heatproof bowl
- · large mixing bowl
- · small saucepan
- · skewer
- · wooden spoon
Instructions
Step by step
- 1
Preheat the oven to 180°C (160°C fan). Grease and line a 20 cm square tin with baking parchment.
- 2
Place the chopped dates in a heatproof bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave to soak for .
- 3
In a large bowl, beat the softened butter and 150 g brown sugar until light and fluffy.
- 4
Beat in the eggs one at a time, then add the vanilla extract.
- 5
Fold in the flour, then stir in the date mixture (including any liquid) until evenly combined.
- 6
Pour the batter into the prepared tin and bake for 30– until a skewer inserted into the centre comes out clean. Leave to cool in the tin for .
- 7
For the butterscotch sauce, melt 100 g butter and 100 g brown sugar in a small saucepan over low heat, stirring constantly. Once the sugar has dissolved, add the double cream and simmer gently for 3– until thickened slightly.
- 8
Turn the cake out onto a serving plate and poke holes all over the surface with a skewer. Pour half the warm butterscotch sauce over the cake, allowing it to soak in. Serve sliced, with extra sauce on the side.
Per serving
serves 8AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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