Go Back
Robin Ward

Easy Sticky Toffee Pudding with Cranberries - The Ultimate Comfort Dessert Recipe

Easy Sticky Toffee Pudding with Cranberries: a moist, date-filled cake with tart cranberries, soaked in warm, buttery toffee sauce. Rich, luscious, and utterly sublime.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: british
Ingredients Equipment Method Notes

Ingredients
  

For the cake:
  • 2 (300g) cups Medjool dates
  • 1¼ (300ml) cups boiling water
  • ½ tsp baking soda
  • 1½ (190g) cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • 6 (70g) Tbsp unsalted butter, softened
  • ¾ (150g) cup firmly packed dark brown sugar
  • 2 large eggs, at room temperature,
  • 1 Tbsp brandy (Optional: While the alcohol does evaporate, it adds a lovely flavor to the dish.)
  • ½ tsp orange zest
  • 1¼ (140g) cups cranberries (fresh or frozen)
For the brandied toffee sauce:
  • ½ (115g) cup butter
  • ⅔ (135g) cup firmly packed dark brown sugar (Muscovado dark brown sugar is also a suitable option if you have it.)
  • ⅔ (180ml) cup heavy cream
  • 2 Tbsp brandy
  • pinch of salt
Optional garnishment:
  • unsweetened whipped cream
  • vanilla ice cream

Equipment

  • 1 9-inch square or round baking pan
  • hand or stand mixer

Method
 

To make the cake:
  1. Position a rack in the center of the oven and preheat it to 350℉ (180℃). Butter and flour a 9-inch square or round baking pan.
  2. Pit and chop the dates and put them in a heat-safe bowl with the baking soda. Pour the boiling water over the top and stir to combine. Let he dates soak while you prepare the rest of the cake.
  3. Whisk the flour, baking powder, salt, and spices together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld electric mixer, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, mixing for 30 seconds after each addition, then add the brandy and orange zest. Add in the date mixture and stir to combine. Switch to a rubber spatula and scrape the bottom and sides of the bowl to ensure that the batter is evenly mixed. Fold in the flour mixture until just combined, then fold in the cranberries.
  4. Pour the batter into the prepared pan and tap gently on the countertop to release any air bubbles. Bake the cake until it is puffed, golden, and a cake tester inserted into the center comes out clean, 25 to 30 minutes.
To make the sauce:
  1. Combine the butter, sugar, and cream in a medium saucepan over medium heat. Bring the mixture to a simmer, whisking often, and cook until smooth and thickened, about 7 minutes. Whisk in the brandy and salt.
  2. Serve warm, topped with a generous pour of warm toffee sauce and a dollop of unsweetened whipped cream. This cake is best served the day that it's made but keeps for a day or two in the fridge. Rewarm slightly in a 350℉ (180℃) oven before serving.

Notes

 Here's a quick guide to make unsweetened whipped cream:
1. Chill Your Equipment: Place a mixing bowl and whisk or beaters in the fridge for about 15 minutes.
2. Measure the Cream: Pour 1 cup of heavy whipping cream into the chilled bowl.
3. Whisk the Cream: Use a hand mixer or stand mixer on medium-high speed to beat the cream until it forms soft peaks.
4. Achieve Stiff Peaks: Keep whisking until stiff peaks form. Be careful not to over-whisk, or you might end up with butter!