Sticky Toffee Pudding Cake Recipe

Prepare dates

Preheat oven to 180°C (350°F). Grease an 8-inch (20 cm) square or round cake pan and line the bottom with parchment. Put the chopped pitted dates in a heatproof bowl, pour the boiling water over them, stir in the baking soda, and let sit 10 minutes until softened and a bit syrupy.

Make batter

In a large bowl, cream the softened butter and dark brown sugar together until light and fluffy (2–3 minutes). Beat in the eggs one at a time, scraping down the bowl, then add the vanilla.

Combine dry and wet

In a separate bowl, whisk together the flour, baking powder, and salt. Fold about one-third of the dry ingredients into the butter mixture, then add half the buttermilk, then another third of dry, the remaining buttermilk, and finish with the remaining dry — mix just until combined. Fold in the softened date mixture (including the soaking liquid). Batter will be thick and moist.

Bake

Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a skewer inserted into the center comes out with moist crumbs (not raw batter). Remove from oven and set on a wire rack while you prepare the toffee sauce.

While the cake bakes, make the sauce: in a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until sugar dissolves and mixture simmers (about 2–3 minutes). Carefully add the heavy cream (it will bubble) and continue to simmer gently for 4–6 minutes, stirring, until sauce thickens slightly. Remove from heat, stir in vanilla and fine sea salt. Reserve about 60–80 ml of warm sauce for drizzling on spoons; pour the remainder over the hot cake, letting it soak in. If desired, return the cake to a low oven (150°C / 300°F) for 5 minutes to help absorption.

Prepare bananas: peel and mash the ripe bananas until very smooth. If you prefer extra banana flavor and less texture, blitz in a blender to puree.

Whip cream: in a chilled bowl, whip the chilled heavy cream to soft peaks. Fold in the sweetened condensed milk, mashed banana, vanilla extract, and a pinch of salt gently until uniform. Taste and adjust sweetness or salt.

Freeze: transfer the mixture into a loaf pan or container, smooth the top, cover with plastic wrap, and freeze at least 6 hours or overnight until firm. For softer scoopable texture, freeze 4–6 hours.

Warm the reserved caramel sauce slightly if it has thickened so it is pourable (microwave briefly or warm on the stove). Reheat the cake slightly if desired (10–15 seconds per slice in microwave) or serve at room temperature.

Scoop banana ice cream and place alongside a slice of warm sticky toffee pudding cake. Drizzle additional salted caramel sauce over the cake and ice cream, sprinkle chopped nuts if using, and finish with a light scatter of flaky sea salt.

Serve immediately. Leftover cake keeps chilled for 3 days (reheat before serving). Ice cream keeps in the freezer for up to 2 weeks.