Sticky Toffee Pudding Recipe (and a lesson in mini-miracles)

Sticky Toffee PuddingSeveral years ago I discovered something called Sticky Toffee Pudding.  I was able to order this marvelous concoction and have it sent to my home which I did for a couple of years.  Then I found out that I could obtain it at Whole Foods and I was happy knowing it just waited for me at the store whenever I wanted to buy it, which I somehow never got around to doing.

One day my friend Sarah and I were shopping and I announced to her that I wanted to stop at Whole Foods and purchase a Sticky Toffee Pudding for our Christmas Eve gathering.  Our gathering is held at our home following church service at 5PM and consists of any of our friends who do not  have any family commitments.

Sarah readily followed me into Whole Foods, and I inquired as to where the Sticky Toffee pudding was located.  The workers looked at me like I was from Mars, and they all told me that they had never heard of this product and did not have it anywhere in the store. I had to look around the store for myself, and Sarah wandered up and down the aisles with me.

At last, I accepted that there was no Sticky Toffee Pudding in my future for this Christmas. I knew it could be ordered from the London Pudding Company because I had done that in January after a trip to London with some special friends.  As a thank you gift, I had ordered that one be sent to them in Arkansas.  However, it seemed a little late to be ordering food for Christmas Eve.

Sticky Toffee Pudding

The other day on Good Morning America, I noticed that their Steals and Deals offering included food.  Upon closer inspection, it turned out that one of the items was the Sticky Toffee Cake with caramel sauce which was being sold for half price!  I couldn’t get my credit card out fast enough.  I ordered two cakes and two caramel sauces and they will be delivered by December 24th.

Isn’t life amazing?  That is why I am so optimistic–because things do seem to work out for the best—even when you think they might not.  Lindy and I call these mini-miracles and they happen all the time–if you just watch for them.

Here is the sticky toffee pudding recipe:


  • 2 cups boiling water
  • 8 ounces (just short of 2 cups after chopping) dates, fresh or dried, pitted and chopped
  • 1 teaspoon baking soda
  • 1/2 cup (8 tablespoons) butter, softened
  • 2 cups caster sugar*
  • 2 eggs, room temperature
  • 3 + 1/4 cups all-purpose flour
  • 1 teaspoon baking powder


  • 1/2 cup (8 tablespoons) butter
  • 2 + 3/4 cups brown sugar, light or dark
  • 1 pint (2 cups) whipping cream

Whipped Cream

  • 1 pint cup heavy cream or whipping cream


    1. 1/2 hour before making cake in a medium sized bowl pour the boiling water over the chopped dates and baking soda. Set aside.
    2. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
    3. In a large mixing bowl beat butter and sugar until white and fluffy. Beat in eggs gradually.
    4. Fold in flour and baking powder. Combine dates and all of the liquid stirring until just combined.
    5. Pour batter into greased pan. Bake for 35 to 40 minutes or until a toothpick comes out clean from center.
    6. About 25 minutes into the baking time make the sauce. Whisk all ingredients together in a medium saucepan over medium heat. Bring to a boil. Remove from heat.
    7. When cake comes out of oven poke holes over top of cake using a fork. Pour about 1/3 of the sauce over top. Allow to cool off a bit. While still warm cut cake into squares and spoon warm sauce over top. Serve with whipped cream if desired. Store unused sauce in refrigerator, heat in a saucepan.
    8. Chill a large mixing bowl or the bowl of your stand mixer with the beaters for a half an hour ahead of time. Add cold whip cream to bowl and beat just until soft peaks form. (If you keep on beating you will make butter, some of the freshest tasting, most delicious butter!)
To make a Trifle: Cube the cake into 1-inch cubes. Layer in a trifle bowl, a large, deep glass bowl or in individual parfait glasses. Start with cake, drizzle sauce** over top, then layer with whip cream. Repeat until you reach the top to end with whip cream.
*Caster sugar is superfine sugar. You can make it by putting your regular granulated sugar into a food processor and pulsing a few times. Always measure afterward.
**Do not use boiling hot sauce, allow it to cool to warm as there may be a danger in cracking the glass.


  1. Mary Berner says:

    Oh, I’m “kinda” scared to to try this one–we are still recovering from the mega layer cake I made!

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