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Sticky Toffee Pudding
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Toffee Sauce

3/4 cup Land O Lakes® Butter

1 1/2 cups lightly packed dark brown sugar

1 cup Land O Lakes® Heavy Whipping Cream

1 1/2 tablespoons rum


1 cup (6 ounces) chopped pitted dates

2/3 cup boiling water

1/2 cup Land O Lakes® Butter, softened

3/4 cup lightly packed dark brown sugar

2 teaspoons baking powder

3/4 teaspoon salt

3 large Land O Lakes® Eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 9-inch square glass or 2-quart ceramic baking dish. Set aside.

  2. STEP 2

    Melt 3/4 cup butter in large saucepan over medium heat; whisk in 1 1/2 cups brown sugar until smooth. Cook, stirring occasionally, 3 minutes or until brown sugar is dissolved. Carefully pour in whipping cream and rum, stirring to combine. Cook 5-6 minutes or until sauce begins to thicken and is foamy on top. Reserve 1 cup sauce; set aside remaining sauce to be served tableside.

  3. STEP 3

    Place dates into heatproof bowl; add boiling water. Cover. Set aside.

  4. STEP 4

    Meanwhile, combine 1/2 cup butter, 3/4 cup brown sugar, baking powder and salt in bowl; beat at medium speed until well combined. Add eggs and vanilla; continue beating until well combined. (Mixture may look curdled.) Add flour; mix until just combined. Place softened dates and baking soda into food processor bowl fitted with metal blade; process until mixture is pureed. Add to cake batter; mix until well combined.

  5. STEP 5

    Pour batter into prepared baking dish. Bake 30-35 minutes or until toothpick inserted in center comes out clean. As soon as cake comes out of oven, use skewer to poke 12 holes into cake. Pour reserved 1 cup toffee sauce over top of cake.

  6. STEP 6

    Let cake cool 20 minutes before serving. Spoon into serving bowls; top with whipped cream, if desired, and remaining reserved toffee sauce.

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