Sticky Toffee Pudding Bundt

I can’t recall what inspired this cake, but I was determined to make the most of my Bundt tin. I wondered if a pudding could become a soaked cake—and it can. That’s it. Go enjoy. Note: The sauce in the photos uses dairy-free double cream, so it’s thinner than if made with real cream.

Sticky Toffee Pudding Bundt
Sticky Toffee Pudding Bundt

Serves 12-16

Hands-on Time 25 minutes (plus soaking and stewing)

Baking Time 50 minutes

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Ingredients

  • 4 teabags

  • 360ml boiled water

  • 400g dates (pitted)

  • 130g caster sugar

  • 130g light brown sugar

  • 320g unsalted butter (softened)

  • 3 large eggs

  • 2 1/2 tsp vanilla extract

  • 360g self-raising flour (plus 2 tbsp for dusting)

  • 1/2 tsp fine salt

  • 2 1/2 tsp ground ginger

  • 125g dark brown sugar

  • 150ml single cream

Equipment

  • Bowl

  • Spoon

  • Kitchen paper

  • Mixing bowl

  • Wooden spoon

  • Food processor

  • Spatula

  • Microwaveable bowl

  • Microwave

  • Pastry brush

  • Bundt tin

  • Skewer

  • Saucepan

  • Serving plate

  • Knife

Method

1. Prepare the tea-soaked dates

  • Steep the teabags in boiling water for 5 minutes. Remove and discard the teabags.

  • Add the dates to the tea and soak for 30 minutes.

  • Remove 100g of dates and pat dry with kitchen paper. Set aside.

2. Make the cake batter

  • In a mixing bowl, cream together 200g butter, caster sugar, and light brown sugar until light and fluffy.

  • Add the eggs and vanilla extract, mixing until combined.

  • Fold in 360g flour, salt, and ground ginger.

  • Blend the remaining soaked dates in a food processor until smooth.

  • Fold the date purée into the cake batter.

3. Prepare the bundt tin

  • Melt 20g butter in a microwaveable bowl. Brush the inside of the bundt tin with the melted butter, ensuring all nooks are coated.

  • Dust the tin with 2 tbsp flour, tapping out any excess.

4. Bake the cake

  • Spoon the batter into the prepared tin, tapping to remove air bubbles.

  • Bake on the middle shelf at 170°C/150°C (fan)/325°F/Gas Mark 3 for 50 minutes.

5. Make the sauce

  • In a saucepan, melt 100g butter with dark brown sugar over medium heat until bubbling.

  • Remove from heat and stir in the single cream until smooth. Set aside.

6. Assemble the cake

  • Once baked, poke a few holes in the cake with a skewer.

  • Slowly spoon up to 100ml of the sauce over the cake, allowing it to soak in.

  • Let the cake rest for 15 minutes, then invert onto a serving plate.

  • Drizzle the remaining sauce over the cake.

  • Chop the reserved 100g dates and scatter over the top.

Enjoy!

Sticky Toffee Pudding Bundt
Sticky Toffee Pudding Bundt