Sticky toffee dates pudding cake




  • 1 cup pitted dates chopped
  • 1/4 tsp baking soda
  • 3/4 cup boiling hot water 
  • 1 1/4 cup all purpose flour
  • 1/2 cup sunflower oil
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs room temperature 

 For caramel sauce:

  • 1/2 cup brown sugar
  • 3 tbs butter
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract 
  • 1/2 cup heavy whipping cream


  1. Preheat oven to 350F.
  2. In a bowl add dates, baking soda, and water.
  3.  stir and leave aside for 10-15 minutes
  4. In another bowl add flour, baking powder, and salt
  5. In another bowl beat in oil and sugar and add vanilla extract.
  6. Beat in eggs one at a time
  7. Add dry ingredients alternatively with the dates mixture and fold with a spatula until combined.
  8. Butter cupcake tins or a square pan or use nonstick spray.
  9. Spoon batter evenly in the cups until half full
  10. Bake for 20-25 minutes or until toothpick comes out clean
  11. Meanwhile, in a nonstick pan over medium heat, add all sauce ingredients and stir constantly until all butter is melted and brown sugar has dissolved. Turn off heat and set aside until time of serving.
  12. Drizzle caramel on top at the time of serving and garnish with chopped walnuts.
  13. Enjoy!!

2 thoughts on “Sticky toffee dates pudding cake

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