English Sticky Toffee Pudding Cake

 A friend and I just went to Beckham Grill for lunch. They ask if we would like to see the dessert menu. Why do they even bother to ask 2 women that question when they know the answer. We decided to get out of our comfort zone of always ordering chocolate molten cake or crème brule and opted for the English Toffee Sticky Pudding cake. Since this was new to both of us, we decided, why not.  Oh boy, were we in for a surprise. The waitress assured us that we would like it. She didn’t lie.

This is the most delectable yummy, amazing, wonderful, delish dessert I have had in a long time. When we ask what it was, she went to ask the ingredients, but came back telling us that they had a company make it just for them. We immediately Googled (are we not the most hip women in Pasadena) English Sticky Toffee Pudding cake. This one popped up and it looked just like the one we were having. When I read the list of ingredients, my lunching friend was shocked. “You mean I loved something that had dates in it?”  She couldn’t believe it, since she said that she hated dates. Apparently she doesn’t. I had to fight tooth and nail to get my half of the cake.   But the waitress assured us that it did, in fact have dates in it. So I am home and headed to the kitchen. I have got to make it tonight. Truly a great Fall, Winter, (Spring, Summer) Holiday Dessert that will knock your Christmas stocks off!  (or your Easter Bonnet)         



  • 1/4         cup         (1/2 stick) unsalted butter, room temperature, plus more for pan    
  • 1 1/2         cups         sifted all-purpose flour plus more for pan    
  • 1 1/2         cups         chopped pitted dates (about 6 ounces)    
  • 1         teaspoon         baking soda    
  • 1         teaspoon         baking powder    
  • 1/2         teaspoon         Sea salt    
  • 1         cup         sugar    
  • 1         teaspoon         vanilla extract    
  • 2                  large eggs    


  • 1 1/4         cups         (packed) light brown sugar    
  • 1/2         cup         heavy cream    
  • 1/4         cup         (1/2 stick) unsalted butter    
  • 1         teaspoon         brandy (optional)    
  • 1/2         teaspoon         vanilla extract    
  •                   Whipped cream or vanilla ice cream    




  • Preheat oven to 350 °. Butter and flour Bundt pan. Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
  • Whisk 11/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
  • Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.


  • Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.

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