Sticky Toffee Pudding with Butterscotch Sauce

“The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch.” —Agnes Ward, Stratford, Ontario

Sticky Toffee Pudding with Butterscotch SaucePhoto: Taste of Home
Servings Prep Time Cook Time
15servings (2-1/2 cups sauce) 30minutes + cooling 30minutes
Servings Prep Time
15servings (2-1/2 cups sauce) 30minutes + cooling
Cook Time
30minutes
Ingredients
Portions: servings (2-1/2 cups sauce)
Units:
Ingredients
Portions: servings (2-1/2 cups sauce)
Units:
Instructions
  1. In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm.
  2. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
  3. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in centre comes out clean. Cool slightly in pan on a wire rack.
  4. Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
Recipe Notes

Nutrition Facts
1 piece with about 2 tablespoons sauce: 521 calories, 15g fat (9g saturated fat), 88mg cholesterol, 361mg sodium, 93g carbohydrate (70g sugars, 3g fibre), 6g protein.