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Sticky Toffee Pudding

adapted from Bon Appetit and David Lebovitz
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 10



  • 1 cup water
  • 1 1/2 cups chopped pitted dates about 6 ounces
  • 1 teaspoon baking soda
  • 1/4 cup candied ginger chopped
  • 1/4 cup 4 Tablespoons unsalted butter, softened, plus more for greasing the pans
  • 1 1/2 cups all-purpose flour plus more for the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup organic sugar
  • 1 teaspoon vanilla extract
  • 2 large cage free eggs

Toffee Sauce

  • 3/4 cup turbinado sugar
  • 2 Tablespoons Lyle's Golden Syrup
  • 1/2 cup heavy cream
  • 1/4 cup 8 Tablespoons unsalted butter
  • pinch flaky sea salt
  • 2 teaspoons Cointreau or other orange-flavored liqueur (optional)
  • 1/2 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream for serving



  • In a medium saucepan, combine the water and dates and bring to a boil.
  • Remove from heat and stir in the baking soda; it will foam up; then stir in the candied ginger. Set aside to cool a bit.
  • Preheat oven to 350 degrees Fahrenheit. Grease and flour 10 mini Bundt pans (or 10 cavities in 2 pans of 6-cavities... I know, that sounds confusing). Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
  • Beat in the vanilla extract.
  • Add 1 egg and beat until it's fully incorporated.
  • Add half the flour mixture and half the dates, mixing until incorporated.
  • Beat in the other egg, then add the remaining flour and dates, mixing until incorporated.
  • Fill prepared mini Bundts half-way.
  • Bake for 15-20 minutes, or until a cake tester inserted in the center of one of the cakes comes out clean.
  • Cool on a wire rack for 15 minutes, then cover with a wire rack, invert, and release onto wire rack to cool.

Toffee Sauce

  • Bring the sugar, syrup, cream, butter, and salt to a boil over medium-high heat.
  • Boil gently for about 5 minutes, stirring frequently to keep from burning. Once it coats the back of a spoon, it's done.
  • Remove from heat, add the Cointreau and vanilla extract (it will bubble up a bit--be careful!), and stir.


  • Place a mini Bundt in the center of a shallow bowl. Spoon warm toffee sauce over the top of it. Top with whipped cream or vanilla ice cream, if desired.


If you can't find Lyle's Golden Syrup in the baker's aisle of your local grocery store, you can substitute unsulphured molasses. You'll get a deeper, richer flavor doing this.
You can make the cakes a day in advance and the toffee sauce as early as a few hours before serving. Just reheat the toffee sauce before spooning over the cakes.