Molly Cake’s Sticky Toffee Pudding

Molly Cake’s Sticky Toffee Pudding


2 1/2 C chopped, pitted Dates

1 1/2 C Water

1 1/4 C Orange Juice

2 1/4 tsp Baking Soda

Put dates, water and juice in a pot and slow boil until softened.  Add baking soda mix gently and set aside for 18 minutes.


2 1/2 C All Purpose Flour

1 1/2 Tbsp Baking Powder

3/4 Tbsp ground Ginger (or cinnamon depending on flavour preference)


 Sift into a bowl and set aside.


1/2 C Unsalted Butter, Room Temperature

1 1/2 C Brown Sugar

5 Eggs


  • Cream the butter and sugar.
  • Add eggs one at a time.
  • Mix in the flour mix, just until fully combined.
  • Mix in the date mixture until combined.
  • Pour into a parchment lined or greased and floured 9x13 pan, place in a water bath at 350 for 70-90 minutes or until it springs back when touched gently at the centre.



1 1/2 C Brown Sugar

3/4 C unsalted Butter

1 C Heavy Cream

1 Tsp Vanilla

a drop (or two) of Molasses

tiny pinch of salt


Put all ingredients into a pot, bring to a boil then reduce to simmer approx. 5-7 minutes stirring frequently.


Visit Molly Cake

361 Brant St, Burlington



Molly Cake’s Sticky Toffee Pudding

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