Sticky toffee pudding cake

Sticky toffee pudding cake

Preparation time: 40 minutes

Cooking time: 28-30 minutes

Serves: 12


For the cake:

  • 150g Dark muscovado sugar
  • 175g Unsalted butter
  • 275g Self-raising flour
  • 1 tsp Bicarbonate soda
  • 3 Medium eggs
  • 175g Greek yoghurt
  • 180g Date puree, made from 250g dates

Date puree:

  • 250g Dates

Buttercream icing:

  • 200g Unsalted butter
  • 400g Icing sugar
  • Milk, as needed

Toffee sauce:

  • 100g Unsalted butter
  • 100g Dark muscovado sugar
  • 100g Double cream

How to prepare sticky toffee cake:

  1. Heat oven to 190C/170C fan. Grease and line two 7” sandwich tins.
  2. Date puree - to make date puree, place 250g dates in a tall pot, just cover with boiling water and leave to stand for 20 minutes, strain dates reserving the soaking water, place dates into a blender and add around 130-150ml of the reserved liquid. Blitz until you have a fairly smooth puree.
  3. Cream the butter and the sugar, add the eggs one at a time with the flour and the bicarbonate of soda.
  4. Fold in the date puree and the yoghurt.
  5. Divide the batter into the two tins and bake for 28-30mins. Cool and remove from tins.
  6. Buttercream icing, cream the butter and the sugar until whipped, light and fluffy. Use a little milk to achieve a soft consistency.
  7. For the toffee sauce, bring the cream to a gentle boil, add the sugar and the butter and whisk to a smooth consistency and ensure the sugar is fully dissolved. Allow to cool.
  8. To build – sandwich the cakes with the buttercream and cover the sides with the remaining cream. Use a palette knife to achieve a smooth finish and then top your cake with the toffee sauce.

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