Sticky B. toffee Pudding


1 stick salted butter

1 1/2 cups all-purpose flour

8 ounces pitted finely chopped dates

2 teaspoons baking powder

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract


1.) Preheat oven to 350 degrees. Butter and flour an 8 inch round cake pan OR 4 medium ramekins (our preference). Set aside.

2.) In a small bowl combine chopped dates and 1/2 cup boiling water – set aside to soften – about 10/15 minutes.

3.) In a separate medium bowl whisk together flour, baking powder and set aside.

4.) In a third bowl beat butter and sugar until light and fluffy, add eggs and beat well. Add date mixture and vanilla and mix well.

5.) Add batter to prepared cake pan OR ramekins.

6.) Bake until toothpick inserted into center comes out clean – about 40-50 minutes.

7.) Remove cake from oven. Poke holes all over cake. Pour B. toffee sauce (recipe below) over cake. Add chopped B. toffee. 

Enjoy! xo B.

B. toffee Sauce


2 sticks salted butter

1 cup heavy cream

1 cup packed light-brown sugar


Cook ingredients over hight heat, melting butter first, then adding brown sugar, then cream, and then simmer for 15-20 minutes until a golden brown color and slight thickness.