Sticky Toffee Pudding

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Sticky Toffee Pudding
3/4 cup Sunsweet dates, pitted and chopped

1/2 cup Sunsweet Pitted Prunes, chopped, or Sunsweet Plum Amazins™

1 tsp. baking soda

2 cups powdered sugar

1/2 cup unsalted butter, room temperature

2 eggs

3 cups all-purpose flour

1- 3/4 cups water

Toffee sauce (recipe below)

Whipped cream, for garnish

Toffee Sauce
1 1/2 cups sugar

1/2 cup water

1/4 cup heavy cream (whipping cream)

4 Tbsp. unsalted butter, slightly softened

pinch of salt


Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Mix dates, prunes, baking soda and boiling water (1¾ cups) in a medium bowl. In a mixer, beat powdered sugar and butter until light and fluffy. Add eggs and beat until well incorporated. Fold in flour, then date and prune mixture. Pour batter into prepared pan and bake for 40 minutes. Cool for 15 minutes on a wire rack. Poke holes all over the cake with a toothpick and pour half the toffee sauce over cake. Cool completely. Serve cake with remaining toffee sauce and garnish with whipped cream.

Toffee Sauce
In a medium saucepan over high heat, bring sugar and water to a boil, stirring constantly. Reduce heat to medium and cook without stirring until sugar is golden brown. Remove from heat and slowly add cream, then whisk in butter and salt.