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Warm Sticky Toffee Pudding Cake with Vanilla Ice Cream inspired by Cobblestones of Lowell
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Inspired by Cobblestones of Lowell
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Warm Sticky Toffee Pudding Cake with Vanilla Ice Cream

Dessert Vegetarian
This rich dessert features a moist date-studded cake soaked in a buttery toffee sauce that creates an irresistible sticky exterior while maintaining a tender crumb. The warm cake is complemented by cold vanilla ice cream, creating a delightful temperature contrast. The preparation focuses on developing deep caramel notes in both the cake and sauce while maintaining a light, pudding-like texture throughout.
Prep Time 25 mins
Cook Time 45 mins
Inactive Time 30 mins
Total Time 100 mins
Servings 9

Ingredients

  • 8 oz dates (Pitted and chopped (about 1 1/4 cups))
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp unsalted butter (Softened, for cake)
  • 3/4 cup dark brown sugar (Packed)
  • 2 whole large eggs (Room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter (For toffee sauce)
  • 1 cup heavy cream (For toffee sauce)
  • 1 cup dark brown sugar (Packed, for toffee sauce)
  • 1 tsp vanilla extract (For toffee sauce)
  • 1/4 tsp sea salt (For toffee sauce)
  • 1 pint vanilla ice cream (Premium quality)
  • 2 tbsp crystallized ginger (Finely chopped, optional garnish)

Tools You'll Need

  • 8x8-inch baking dish
  • Parchment paper
  • Electric mixer
  • Medium saucepan
  • Mixing bowls
  • Measuring cups and spoons
  • Skewer or fork for poking holes
  • Whisk

Chef's Tip

For the most tender cake, avoid overmixing when adding the flour mixture. Fold it in gently just until combined. When making the toffee sauce, use a saucepan with tall sides as the mixture will bubble up significantly when adding the cream to the melted sugar and butter mixture.

Instructions

  1. Preheat oven to 350°F. Butter an 8x8-inch baking dish and line with parchment paper, leaving overhang on two sides.
  2. Place chopped dates in a medium bowl. Pour boiling water over dates, stir in baking soda, and let stand for 20 minutes.
  3. Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  6. Gently fold in the flour mixture until just combined. Fold in the date mixture (including liquid).
  7. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 30-35 minutes.
  8. While cake bakes, prepare toffee sauce: Combine butter, cream, brown sugar, and salt in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until thickened. Stir in vanilla extract.
  9. When cake is done, use a skewer or fork to poke holes all over the hot cake. Pour half the warm toffee sauce over cake, allowing it to soak in.
  10. Let cake rest for 10 minutes, then use parchment overhang to lift cake from pan.
  11. To serve, cut cake into squares, place on dessert plates, and drizzle with remaining warm toffee sauce. Top each serving with a scoop of vanilla ice cream and sprinkle with crystallized ginger if using.

Plating

Place a warm square of sticky toffee pudding slightly off-center on a dessert plate. Pour a generous amount of toffee sauce over the cake and allow it to pool around the base. Position a perfectly round scoop of vanilla ice cream alongside the cake. Drizzle additional sauce over the ice cream and sprinkle finely chopped crystallized ginger over the entire dessert for color and texture. For an elegant touch, add a small sprig of mint.

Storage & Reheating

Store leftover cake (without ice cream) in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Store extra toffee sauce separately in the refrigerator for up to 1 week. Reheat cake in a 300°F oven for 10-15 minutes or in the microwave for 20-30 seconds until warm. Reheat sauce in a small saucepan over low heat or in the microwave in short intervals, stirring between each.

About This Recipe

This sticky toffee pudding draws from traditional British dessert heritage, featuring the classic combination of dates for natural sweetness and a rich caramel sauce. The technique of pouring half the sauce over the hot cake allows it to soak in and create that signature sticky texture, while reserving the rest ensures plenty of sauce for serving. The cold vanilla ice cream provides the perfect counterpoint to the warm, rich cake in this timeless comfort dessert.

How did it turn out?

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