Sticky Toffee Pudding with Maple Sauce

Sticky Toffee Pudding with Maple Sauce

1 Review
From: EatingWell Magazine, November/December 2016

This is a healthier version of the gooey-rich sticky toffee pudding recipe served in the winter at Joanne Chang's Asian restaurant Myers+Chang in Boston. Lightly sweetened with maple syrup, the cake is chock-full of rich, naturally sweet dates. Adapted from Baking with Less Sugar by Joanne Chang (Chronicle Books, 2015).

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup chopped pitted Medjool dates (12-16 dates)
  • ½ teaspoon baking soda
  • ½ cup hot water
  • ¾ cup white whole-wheat flour
  • ½ cup all-purpose flour
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter ( ½ stick), melted and cooled
  • 2 large eggs
  • Maple Sauce
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • ¼ cup pure maple syrup, at room temperature
  • ¼ cup heavy cream, heated until barely warm


  • Active

  • Ready In

  1. Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line the bottom with parchment paper.
  2. Place dates and baking soda in a small bowl; add hot water and stir to dissolve the soda. Let sit, stirring occasionally, for 10 to 15 minutes to soften the dates.
  3. Transfer the date mixture to a food processor or blender and process until smooth. Add whole-wheat flour, all-purpose flour, 3 tablespoons maple syrup, vanilla, baking powder and salt; process until well mixed. Add 4 tablespoons melted cooled butter and eggs; process until well mixed. Pour the batter into the prepared pan.
  4. Bake the cake until it is golden brown and springs back when you press it in the center, 25 to 35 minutes.
  5. To prepare maple sauce: Whisk butter and syrup in a medium bowl until well combined. Slowly whisk in cream. Let stand at room temperature as the cake bakes.
  6. Place the cake pan on a wire rack. Spread about a third of the maple sauce over the cake. Let cool completely.
  7. To serve, line a plate with parchment paper. Invert the cooled cake onto the parchment, then quickly invert it right-side up onto a serving plate. Serve with the remaining maple sauce.
  • To make ahead: Refrigerate sauce (Step 5) for up to 1 week; gently reheat by submerging the container in a bowl of warm water.
  • Equipment: 8-inch round cake pan, parchment paper

Nutrition information

  • Serving size: 1 slice cake & 1 tablespoon sauce each
  • Per serving: 274 calories; 14 g fat(9 g sat); 2 g fiber; 36 g carbohydrates; 3 g protein; 23 mcg folate; 68 mg cholesterol; 23 g sugars; 7 g added sugars; 509 IU vitamin A; 0 mg vitamin C; 62 mg calcium; 2 mg iron; 157 mg sodium; 227 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 fruit, ½ other carbohydrate, 2½ fat

Reviews 1

January 25, 2017
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By: Marybeth Robinette
This was delicious and I will make it again. It was a small cake which satisfied my sweet tooth! I poked holes in it, so that some of the sauce would be absorbed. It reminded me of the Blondie with maple sauce that they used to serve at Applebee's. my husband and I enjoyed it!
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