Sticky Walnut and Toffee Pudding

  • Yield: 10 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 45 Mins.
  • A cross between a cake and a pudding, the classic English dessert with toffee sauce is moist and delicious. It makes a show stopping dessert for the holidays, but it's also very comforting on any cold winter's day.


  • Sticky Pudding:

  • 1 cup hot coffee
  • 1 cup finely chopped pitted Medjool dates
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup packed brown sugar
  • 1 teaspoon finely grated orange zest
  • 2 eggs
  • 1 tablespoon Molasses
  • 1 teaspoon vanilla extract
  • 1 cup Fisher® Black walnuts, chopped and divided
  • Toffee Sauce:

  • 1/2 cup unsalted butter
  • 1 1/2 cup 35% heavy whipping cream
  • 1 1/4 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons brandy
  • 1 teaspoon vanilla
  • 2 tablespoons icing sugar


  1. Sticky Pudding: Preheat oven to 350°F. Grease and line bottom and side of 9-inch round cake pan with parchment paper. In small bowl, pour hot coffee over dates. Let stand for 15 minutes to cool.
  2. Meanwhile, whisk together flour, baking powder, baking soda, cinnamon and salt; set aside. Using electric mixer, beat together butter, brown sugar and orange zest until light and fluffy, scraping down sides of bowl as needed.
  3. Beat in eggs, one at a time, until fully incorporated. Beat in half of the flour mixture just until flour is moistened; beat in date mixture (including liquid), molasses and vanilla. Beat in remaining flour mixture (do not overmix). Fold in 1/2 cup walnuts.
  4. Scrape into prepared pan; smooth top. Bake for 30 to 35 minutes or until cake tester inserted into center of cake comes out clean. Let cool on rack for 10 minutes. Turn out cake onto rack; peel off parchment paper. Invert onto serving platter with lip.
  5. Toffee Sauce: Meanwhile, in saucepan, combine butter, 2/3 cup cream, butter and salt; bring to boil over high heat. Reduce heat to medium; boil, stirring frequently, for 5 to 8 minutes or until sauce thickens and darkens slightly. Stir in brandy and vanilla. Using wooden skewer or chopstick, poke holes into top of cake. Slowly pour 1/2 cup hot sauce evenly over top of cake.
  6. Whip remaining cream with icing sugar until stiff peaks form. Slice and serve cake warm with drizzle of remaining sauce, dollop of whipped cream and sprinkle of remaining nuts.
  7. Tip: Alternatively, you can substitute vanilla ice cream for whipped cream if desired. For a rustic presentation, grease and dust the cake pan with flour, then scoop the cake right out of the pan instead of cutting it into slices.

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