Food & dining

Recipe for sticky toffee pudding

Molly Hanson and Kate Henry prepared a sticky toffee pudding with satsuma mandarin oranges at their home in Concord.

Aram Boghosian for The Boston Globe

Molly Hanson and Kate Henry prepared a sticky toffee pudding with satsuma mandarin oranges at their home in Concord.

Makes one 8-inch cake

This old British dessert is essentially a moist, date-studded cake with a delectably sweet toffee sauce poured over it.


Butter (for the pan)
6ounces pitted dates, finely chopped (about 1¼ cups)
1cup boiling water
1teaspoon baking soda
cups flour
1teaspoon baking powder
½teaspoon salt
4tablespoons unsalted
butter, at room
½cup granulated sugar
¼cup packed dark brown
1teaspoon vanilla extract


1. Set the oven at 350 degrees.
Butter an 8-inch square baking pan.

2. In a small bowl, combine the dates and boiling water; set aside
for 10 minutes. Stir in the baking

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3. In another bowl, whisk the flour, baking powder, and salt.

4. In an electric mixer, beat the
butter and granulated and brown sugars for 2 minutes or until fluffy. Beat in the eggs, then the vanilla. With the mixer set on its lowest speed, blend in the flour mixture and then the date mixture, beating just until incorporated. Pour the
batter into the pan.

5. Bake for 35 to 40 minutes or
until a skewer inserted into the cake comes out clean. Cool to room
temperature. Run a knife around
the edge of the cake to loosen it from
the pan. Invert the cake onto a cake plate.



cups lightly packed dark brown sugar
¾cup heavy cream
1tablespoon unsalted butter
¼teaspoon salt

1. In a saucepan, combine the sugar and cream. Bring to a boil, lower
the heat to medium, and simmer, whisking occasionally, for 3 minutes.

2. Remove from the heat and whisk in the butter and salt.

3. Pour about half the sauce over the cake, letting it drip down the sides. Serve the remaining sauce in a
pitcher. Adapted from Kate Henry and Molly Hanson

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