Sticky Toffee Pudding Cake
A modern twist can breathe new life into a classic. Simply add a chef spin to your favourite dish, just like Lynn did with her Sticky Toffee Pudding. By adding a caramel made with fresh cranberries and topping the cake with a full spoon of eggnog mousse, you are guaranteed to be an exquisite host and cook.

- Serves:
- 6
- Prep Time:
- 60 min
- Cook Time:
- 60 min
Ingredients
Nutrition Facts
- Calories
- 1157
- Fat
- 51 g
- Saturated Fat
- 30 g
- Trans Fat
- 1.5 g
- Sodium
- 526 mg
- Sugars
- 132 g
- Protein
- 12 g
- Fibre
- 4 g
- Carbohydrate
- 164 g
Cranberry Caramel
- 1 cup ( 250 mL ) sugar
- 3 tbsp ( 45 mL ) 35% cream
- 3 tbsp ( 45 mL ) unsalted butter
- 3 tbsp ( 45 mL ) dried cranberries
Eggnog Mousse
- 3 tbsp ( 45 mL ) dark rum
- 3 tbsp ( 45 mL ) brandy
- 1 envelope (1 tbsp=15 mL) unflavored gelatin
- 3 large eggs, whites and yolks separated
- 1 cup ( 250 mL ) sugar, divided
- 2 cups ( 500 mL ) heavy cream
- 1 tsp ( 5 mL ) ground cinnamon
- ½ tsp ( 2.5 mL ) freshly grated nutmeg
- 1/8 tsp ( 0.5 mL ) ground cloves
- 2 tsp ( 10 mL ) pure vanilla extract
Sticky Toffee Pudding Cake
- ¼ cup ( 60 mL ) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups ( 375 mL ) sifted all-purpose flour plus more for pan
- 1 1/2 cups ( 375 mL ) chopped pitted dates
- 1 tsp ( 5 mL ) baking soda
- 1 tsp ( 5 mL ) baking powder
- ½ tsp ( 2.5 mL ) sea salt
- 1 cup ( 250 mL ) sugar
- 1 tsp ( 5 mL ) vanilla extract
- 2 large eggs
Instructions
Cranberry Caramel
-
In a medium saucepan, cook sugar over medium-low heat, stirring slowly with a fork until sugar is melted and pale gold. Cook caramel, gently swirling pan until deep golden.
-
Remove from heat and carefully add cream and butter.
-
Return to heat and simmer, stirring until all ingredients are dissolved.
-
Remove from heat and stir in dried cranberries.
Eggnog Mousse
-
Prepare an ice bath; set aside.
-
Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.
-
Combine egg yolks and ½ cup (125 mL) sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.
-
Set bowl over pan again; cook, whisking, until gelatin has dissolved, about 3 minutes.
-
Transfer bowl to ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.
-
In the bowl of an electric mixer, combine the remaining ½ cup (125 mL) sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream.
-
In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture.
-
Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with cranberry caramel and other recommended toppings.
Sticky Toffee Pudding Cake
-
Preheat oven to 350°F (180°C). Butter and flour a 9 x 11-inch (23 x 28 cm) pan.
-
Bring dates and 1 ¼ cups (300 mL) water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda. Set aside; let cool.
-
Whisk flour, baking powder, and salt in a small bowl.
-
Using an electric mixer, beat butter, sugar, and vanilla in a large bowl to blend. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture.
-
Pour batter into mold.
-
Bake until a tester inserted into center of cake comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 30 minutes.
-
Invert pudding onto rack. When cool cut cake into 6 portions.
-
To serve, first place a piece of the sticky toffee pudding cake on a plate, then pour cranberry caramel on top, finish with a scoop of the eggnog mousse. Finish with shaving white chocolate on top of the mousse.
Notes
Tip:
You can omit the rum and brandy if you prefer by simply skipping Step 2. Add in the gelatin in Step 3 where it says “whisk in gelatin mixture.”