You will find dates in our pantry or fridge on any given day. Fresh dates, or soft dates, or semi-dry dates, or dry dates, or all of them. We snack on them, have them with coffee, yet we do not have many recipes that call for dates. But who needs many recipes when you have THE recipe.
It was on trip to Niagara Falls, two winters ago, when we had this most amazing cake that blew us away. We were invited to a buffet and as most of you know, it is not easy not to eat more than you normally should. When it came time for dessert, we were a bit hesitant whether to have any at all, but curiosity had us checking to see what was being offered. The dessert aisle was actually impressive but most of the desserts did not interest us. Until we saw the sticky toffee pudding.
It was a moist, tender cake with a rich, buttery, caramel sauce. We did not think there was much room for it but imagine our surprise after we made three trips there. Needless to say, we were hooked for life! Three cakes and two caramel sauces later, this sticky toffee pudding was born. You can imagine our pride as parents when three parties later, all family and friends adore it her and look forward to seeing it her again.
Video without music:
Ingredients:
(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
Sticky Toffee Pudding:
- 1¾ cups (283 g) Dates (chopped)
- 1½ tsp (7.5 mL) Baking soda
- 1 cup (237 mL) Milk (hot)
- ¾ cup (165 g) Brown sugar
- ¾ cup (187 mL) Unsalted butter (softened)
- 2 Large Eggs
- 1½ tsp (7.5 mL) Baking powder
- 2 tsp (10 mL) Vanilla extract
- 1½ cups (210 mL) All-purpose (plain) flour
- 1 Tbsp (15 mL) Unsalted butter – For the pan
Caramel Sauce:
- ¾ cup (187 mL) Unsalted butter
- 1 cup (200 g) Brown sugar – Or Demerara style
- 2 cups (474 mL) Light cream (18%)
- 1 tsp (5 mL) Vanilla extract
- ¼ tsp (1.25 mL) Salt
Directions:
- Put the chopped dates in a bowl. Add the baking soda and the hot milk.
- Cream the sugar and butter. Beat for 5 minutes and scrape the sides. Add the eggs one at a time.
- Add the baking powder and vanilla.
- Add the soaked date mixture and mix.
- Add the flour and mix until combined.
- Butter the bottom and the sides of a 10 in. (25 cm) round, 2 in. deep pan with 1 tablespoon buttter, and pour the batter. Bake at 350°F/177°C for 40 minutes.
- Using a skewer, poke holes all over the cake.
- Pour the sauce over the cake.
- Bake again at 350°F/177°C for 5 to 7 minutes. Serve warm.

You do not need fancy dates such as medjool. We used inexpensive, soft, pitted dates that we bought from the bulk store.
- In a sauce pan over medim heat, melt the butter and sugar. Cook until the mixture foams.
- Add the ceam and mix well. Add the vanilla extract and salt.
- Simmer for 5 minutes. Cook longer for a thicker sauce.
Fiidiyo aan muusik lahayn:
Mukawinaadka:
(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)
Doolshe Timir:
- 1¾ koob (283 g) Timir (jarjaran)
- 1½ qy (7.5 mL) Beekin sooda
- 1 koob (237 mL) Caano (kulul)
- ¾ koob (165 g) Sokor maroon
- ¾ koob (187 mL) Buuro aan cusbo lahayn (la jilciyay)
- 2 Ukun , Weyn
- 1½ qy (7.5 mL) Beekin baawdar
- 2 qy (10 mL) Faniilla
- 1½ koob (210 mL) Bur cad
- 1 QW (15 mL) Buuro aan cusbo lahayn
Soos Karamel:
- ¾ koob (187 mL) Buuro aan cusbo lahayn
- 1 koob (200 g) Sokor maroon
- 2 koob (474 mL) Kareemo dufan yar 18%
- 1 qy (5 mL) Faniilla
- ¼ qy (1.25 mL) Cusbo
Diyaarinta:
- Timirta la jarjaray baaquli ku rid. Beekin sooda ku kor shub, kaddibna caannaha kulul ku shub.
- Sokorta iyo buurada isku garaac muddo 5 daqiiqo, dhinacyadana hadba nadiifi. Ukunta hal hal ugu dar.
- Ku dar beekin baawdarka iyo faniillaha.
- Ku dar timirta caanaha lagu qasay, kaddibna qas.
- Burka ku dar, si fiicanna u qas.
- Bir wareeggeeda yahay 10 in. (25 cm), dhererkeedana yahay 2 in. (5 cm) 1 qaaddo weyn (QW) buuro mari, cajiinkana ku shub. Ku dub foorno la sii kululeeyey 350°F/177°C muddo 40 daqiiqo.
- Doolshaha qori ku duleeli.
- Sooska ku shub.
- Mar labaad ku dub foorno 350°F/177°C muddo 5 ilaa 7 daqiiqo. Doolshaha oo kulul qaddin.
- Digsi dab dhexdhexaad saaran, buurada iyo sokorta ku dhalaali. Kari ilaa ay ka xumbeyso.
- Kareemada ku shub, si fiicanna u walaaq. Faniilaha iyo cusbada ku dar.
- Dab gaaban ku kari muddo 5 daqiiqo. Waqti saa’id kari haddaad rabtid kareemo culus.
Chez nous, on trouve toujours des dattes dans le placard ou le frigo. Des dattes fraîches, ou des dattes tendres, ou des dattes mi-sèches, ou des dattes sèches, ou toutes ces sortes en même temps. On les mange en en-cas, avec une tasse de café, et pourtant nous n’avons pas tant de recettes que ça qui sont à base de dattes. Mais qui a besoin de recettes quand on a LA recette.
Il y a deux ans, lors d’un voyage aux chutes du Niagara, nous avons mangé un gâteau tellement bon qu’il nous a époustouflé. Nous étions invités à un buffet et comme la plupart d’entre vous le sait déjà, il n’est pas facile d’éviter de trop manger. Arrivés au dessert, nous étions hésitions à en prendre, mais nous avons quand même fait un tour par curiosité. Le buffet des desserts était impressionnant mais la plupart des desserts ne nous intéressait pas. Jusqu’au moment où nous avons vu le pudding au toffee.
Il s’agissait d’un gâteau tendre, moelleux avec une sauce au caramel et au beurre bien riche. Nous pensions ne plus avoir de place pour le pudding, mais imaginez notre surprise après avoir fait trois voyages. Cela va sans dire, nous étions accros à vie! Trois gâteaux et deux sauces au caramel plus tard, le pudding au toffee était né. Imaginez notre fierté de parents de savoir qu’après trois fêtes, toute la famille et nos amis l’adorent et sont toujours impatients de le revoir.
Vidéo sans la musique:
Imprimer la Recette avec Photos
Ingrédients:
(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras
Pudding au Toffee:
- 1¾ mesures (283 g) de Dattes (coupées en morceaux)
- 1½ cc (7.5 mL) de Bicarbonate
- 1 mesure (237 mL) de Lait (chaud)
- ¾ mesure (165 g) de Sucre Roux (tassé)
- ¾ mesure (187 mL) de Beurre Doux (ramolli)
- 2 Gros Oeufs
- 1½ cc (7.5 mL) de Levure Chimique
- 2 cc (10 mL) d’Extrait de Vanille
- 1½ mesure (210 mL) de Farine Ménagère
- 1 cs (15 mL) de Beurre Doux – pour le moule
Sauce au Caramel:
- ¾ mesure (187 mL) de Beurre Doux
- 1 mesure (200 g) de Sucre Roux – ou de Sucre Roux Demerara
- 2 mesures (474 mL) de Crème Liquide Légère (18%)
- 1 cc (5 mL) d’Extrait de Vanille
- ¼ cc (1.25 mL) de Sel
Instructions:
- Mettre les morceaux de dattes dans un bol. Ajouter le bicarbonate et le lait chaud.
- Travailler le sucre et le beurre. Battre 5 minutes et racler les bords. Ajouter les oeufs un par un.
- Ajouter la levure chimique et la vanille.
- Ajouter les dattes trempées et mélanger.
- Ajouter la farine et bien mélanger.
- Beurrer le fond et les bords d’un moule de 10 in. (25 cm) de large, et 2 de hauteur, avec 1 cuillère à soupe de beurre, et verser la pâte. Cuire 40 minutes à 350°F/177°C.
- Piquer des trous dans le gâteau avec une brochette.
- Verser la sauce sur le gâteau.
- Cuire à nouveau 5 à 7 minutes à 350°F/177°C. Servir tiède.
- Faire fondre le beurre et le sucre dans une casserole chauffée à feu moyen. Cuire jusqu’à ce que le mélange mousse.
- Ajouter la crème et bien mélanger. Ajouter l’extrait de vanille et le sel.
- Laisser mijoter 5 minutes. Cuire plus longtemps pour obtenir une sauce plus épaisse.
فيديو بدون موسيقى:
المقادير
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
كيك التمر بالكراميل | ||
تمر | جم | 283 |
بيكنج صودا (بيكربونات الصودا) | ملعقة صغيرة | 1½ |
(حليب( ساخن | كوب | 1 |
سكر بني | جم | 165 |
زبدة غير مملحة | كوب | ¾ |
بيض | 2 | |
بيكنج باودر | ملعقة صغيرة | 1½ |
فانيليا | ملعقة صغيرة | 2 |
طحين ابيض متعدد الأغراض | كوب | 1½ |
زبدة غير مملحة | ملعقة كبيرة | 1 |
صوص الكراميل | ||
زبدة غير مملحة | كوب | ¾ |
سكر بني | جم | 200 |
كريمة سائلة قليلة الدسم 18% | كوب | 2 |
فانيليا | ملعقة صغيرة | 1 |
ملح | ملعقة صغيرة | ¼ |
طريقة التحضير:
يوضع التمر في سلطانية ويضاف اليه البيكنج صودا والحليب الساخن | -1 |
تخلط الزبدة والسكر لمدة 5 دقائق وتنظف الجوانب، يضاف البيض واحدة واحدة | -2 |
يضاف البيكنج باودر والفانيلا | -3 |
يضاف التمر المنقع بالحليب وتخلط | -4 |
يضاف الطحين (الدقيق) وتخلط جيدا | -5 |
يدهن قاع وجوانب قالب (قطر 25 سم وعمق 5 سم) بملعقة كبيرة زبدة، يصب خليط الكيك في القالب، يخبز في فرن مسخن مسبقا على درجة حرارة 177 د.م. (350 ف) لمدة 40 دقيقة | -6 |
يخرم الكيك باستخدام سيخ | -7 |
يصب الصوص على الكيك | -8 |
يخبز مرة اخرى في فرن مسخن مسبقا على درجة حرارة 177 د.م. (350 ف) لمدة 40 دقيقة، يقدم دافئا | -9 |
توضع الزبدة والسكر في قدر على نار متوسطة، يطهى المزيج الى ان يصبح رغويا | -1 |
تضاف الكريمة وتخلط جيدا ثم يضاف الفانيلا والملح | -2 |
تطهى على نار واطئة لمدة 5 دقائق، للحصول على كريمة ثقيلة تطهى مدة اطول | -3 |
asalaamu caleykum walaalaheyga qhaaligoow dhamaantiin waamahadsantihiin niyadiin allaah niiyeelo idinka iyo intaajeceshihiinba hortiin qeer allaah dhigo shukrran calaa waxqabadkiina wanaaga quruxdabadan wallaal runtii wax aad umacaan aadna uquruxbadan aanlasookoobikarin qiimaheeda wallaal mahadsanidiin inshaa allaah markaan sameysto anaaniisoosheegaayo jazaakallaahu kheyrakum waqer jamicmuslim baarakallaahu fiikum dunyaa walaakhirah
Walaasheenna qaaliga ah, Ilaahay ha inoo kaa daayo. Jir oo joog.
Once again an awesome recipe. You are limitless (mashalla) and your blog has become a daily must read. Keep up the fantastic work and know that you have some very loyal readers out there!!!
I hope one day you could perhaps put out a Ma’mool (ma3mool) recipe? That would be fabulous because I have tried many and none of which are as good as shop bought ma3mool. And I just know if you do it, it’ll be the best out there!
Take care and God bless you….
Suham
Thank you very, very much for your amazing compliment, Suham. It makes us feel good to have fabulous fans like you.
Ma’mool is on the list and we hope to meet your expectations. We wish you and your family all the best.
Assalamo alaykum. What a wonderful recipe for us ! Thank you very much. I really enjoy your website to learn Somali cooking. Can I ask if there is any possible substitute for butter if I want to make this cake less fatty. Celmah
Wa’alaikum assalam warahmatullahi wabarakatuh. We are glad you like it. In place of the butter, you can use any flavourless oil (vegetable, canola, maize, etc…). Let us know how it goes.
That looks so decadent! Can’t wait to try this recipe.
Doesn’t it? Do let us know when you try it.
waa mahadsanthiin aad baan ooga helay wasfadaan ama receotigan an i gonna make this myself.
Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay.
Salaam Alaiykum,
Wonderful website! This is my first time coming across this site and I cant wait to continue reading your other recipes. For this particular recipe I was wondering if I could substitute another fruit since am not a fan of dates. Thank you for any feedbacks
Wa’alaikum assalam warahmatullahi wabarakatuh.
Welcome to Xawaash! We are very happy that you found out about us. You can substitute the dates with figs, peaches, or apples.
Masha’allah wan ka helay run ahantii sokor mare reydana caafimaadka ku jiro timirtana eey kadarantay
Waad mahadsantihiin.
Adigaa mahadda mudan walaal. Waxaan rajaynaynaa inaad jeclaatid markaad samaysatid.
الف شكر استفدت منكم كثير
سعدنا بتعليقك، دمتي في رعاية الله وحفظه
I gave this cake a try today and it was AMAZING
this recipe is definitely a keeper.. thank you so much for it, your whole blog is amazing really
Thank you very, very much for your kind words. We are glad that you have enjoyed it.
asc maansha allah sidii cadada aheyd waa cunto qurxoon wana jeclahay inaan kariyo lakiin waxan rabaa inaan ogaado DIMIRKA KOORMEE LA MIISAMAYAA MA LAFTA MARKEY LEEDAHY MISE MARKII EY LAF LA”AANTA TAHY?
MAHADSANIDII
Mahadsanid walaasheenna qaaliga ah. Timirta waxaad miisaantaa markaad lafaha ka saartid kaddib.
hi i want to make this cake but have few questions. can i make this cake but with no dates. if i can make it without dates how do i use the baking soda and milk then? also can i make it a day in advance and put it in fridge. will still taste good and my last question is if i do make it a day before can i even leave it out without it drying up. whats best to serve with it. i was thinking of ice cream
That will change the recipe significantly. Yes, you can bake it a day in advance and cover it with aluminum foil. Before serving the cake add the sauce and warm it.
waaaaaaaaaw wa doolshe ad uqurxoon illah caf iyo masaamax ha idinku badalo dadaalka ino hessaan walaalo qali aha tihin wlalo soos karameel iyo faniila ma anan fahmin si kale igu faah faahi ado madsan ad bn udaneeyaa wax kasto so saartan inan idinka barto jwb wcn mana inan kaheli dono meshan??????????????????
i mean ila ma ahan inan wadankan ka helaayo alaabtiina dhan magc yadeeda iyo swiradedabo wa wax igu cusub walalayaal
Asalaalama Caleykum waraxmatulaahi wabarakaatu walaalaheey qaaliga ahoow hadii aan rabo inaan sameeyo sponge pudding cake maxaan ku badeli karaa qeybta timirta anigoo raacayo receipiga sticky toffy puddingkaan. Waad mahadsan tihiin.
Salam aleykum.
Mashallah i am young man and I learn to cook date cake which I loved from this somali restaurant in London savannah .and i actually manage to make even better couldn’t believe it. And my wife loved it she also couldn’t belive it. Very easy recipe and you explain good. Also something I love is red velvet cake is that something you can put anytime in near future? Jzk
May Allah reward you .
Smc xawaash team, I did the timir cake today for iftar it was a mazing thank u soo much!xx
Hi My husband and I love date cake and want to try it ASAP but don’t have stand mixer can make it with hand beater? Will it turn out good pls help