• Ingredients: 13
  • Serves: 10

Sticky toffee pudding with caramel sauce with unsalted butter, room temperature, sugar, large eggs, vanilla extract.


For sauce

For cake

  • 1 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 4 large eggs
  • 2 tsps. vanilla extract


  • 1 frozen lb. cake, thawed, cut crosswise into 16 slices, each slice quartered
  • 9 tbsps. Grand Marnier or other orange liqueur

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce


Make sauce:

  1. Step 1 Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.

    For this step you will need

  2. Step 2 Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside.

Make cake:

  1. Step 3 Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside.
  2. Step 4 Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil.
  3. Step 5 Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time.

    For this step you will need

  4. Step 6 Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.

    For this step you will need

  5. Step 7 Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes.
  6. Step 8 Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature.

Nutrition information

Calories 965 Carbohydrates 105 g (35%)
Fat 59 g (91%) Protein 9 g (17%)
Saturated Fat 37 g (183%) Sodium 404 mg (17%)
Polyunsaturated Fat 2 g Fiber 3 g (11%)
Monounsaturated Fat 17 g Cholesterol 254 mg (85%)