I really loved this recipe! I was hesitant when I saw that I would be cooking with dates though. Honestly I’m not a big date fan, but low-and-behold I really really liked this this “pudding”. Correct me if I’m wrong, but this was more of a cake and not really a pudding. I’m not exactly sure why it’s called sticky toffee pudding and not sticky toffee cake. If anyone else knows then please explain it to me! Call it what you like, cake or pudding…I LOVED IT, as did my husband and mother and everyone at my husband’s work. This is definitely a keeper so let’s talk Sticky Toffee Pudding!

Gather up your ingredients.

Start by bring your dates to a boil in a cup of water and baking soda until the dates are mushy.

Then cream your butter and sugar.

Now beat in your eggs and flour and vanilla.

Pour your date mixture into your flour mixture.

Pour mixture into your greased pan. Chef Brad suggests an 11×7. However, I had to use a 9×13 and bake for 35-45 min in an oven at 350.

Once the cake is done let it cool. While cooling it’s time to make the sauce…CONFESSION TIME! I doubled the sauce…you can never have too much delicious caramel sauce!

 Start by melting your butter. Add your brown sugar, and heavy cream.

Heat the sauce until it thickens.

 Now cut the cake into portions and pour the part of the sauce over all the cracks until it fills them all!

I saved the rest of the sauce to pour over and heat it up later, oh it was soooo good!

So Until Next Time…