Sticky Toffee Pudding (Doolshe Timir) Pudding au Toffee كيك التمر بالكراميل

Sticky Toffee Pudding (Doolshe Timir) Pudding au Toffee كيك التمر بالكراميل

Sticky Toffee Pudding

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:

Print Recipe

Print Recipe with Photos



(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




Steps for preparing the cake

  1. Put the chopped dates in a bowl. Add the baking soda and the hot milk.
  2. Cream the sugar and butter. Beat for 5 minutes and scrape the sides. Add the eggs one at a time.
  3. Add the baking powder and vanilla.
  4. Add the soaked date mixture and mix.
  5. Add the flour and mix until combined.
  6. 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.
  7. Using a skewer, poke holes all over the cake.
  8. Pour the sauce over the cake.
  9. Bake again at 350°F/177°C for 5 to 7 minutes. Serve warm.


Pitted dates


You do not need fancy dates such as medjool. We used inexpensive, soft, pitted dates that we bought from the bulk store.


Chopped, pitted dates


The dates with baking soda added


The dates soaked in hot milk


Brown sugar whipped with butter


Brown sugar, butter, eggs, baking powder & vanilla


The cake batter


The buttered cake pan


Ready for baking


Steps for preparing the caramel sauce

  1. In a sauce pan over medim heat, melt the butter and sugar. Cook until the mixture foams.
  2. Add the ceam and mix well. Add the vanilla extract and salt.
  3. Simmer for 5 minutes. Cook longer for a thicker sauce.


Brown sugar & demerara style sugar


Caramel sauce


Dark, thickened caramel sauce


The cake


Ready for the caramel sauce


The cake with the caramel sauce


Cake baked with the caramel sauce


Sticky Toffee Pudding


Sticky Toffee Pudding


Sticky Toffee Pudding


Sticky Toffee Pudding


Sticky Toffee Pudding


Buttered muffin pan


Ready for baking


Date Muffins


Date Muffins


Date Muffins


Date Muffins


Date Muffins


Mini Sticky Toffee Pudding


Doolshe Timir


Fiidiyo aan muusik lahayn:

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh



(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 doolshaha

  1. Timirta la jarjaray baaquli ku rid. Beekin sooda ku kor shub, kaddibna caannaha kulul ku shub.
  2. Sokorta iyo buurada isku garaac muddo 5 daqiiqo, dhinacyadana hadba nadiifi. Ukunta hal hal ugu dar.
  3. Ku dar beekin baawdarka iyo faniillaha.
  4. Ku dar timirta caanaha lagu qasay, kaddibna qas.
  5. Burka ku dar, si fiicanna u qas.
  6. 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.
  7. Doolshaha qori ku duleeli.
  8. Sooska ku shub.
  9. Mar labaad ku dub foorno 350°F/177°C muddo 5 ilaa 7 daqiiqo. Doolshaha oo kulul qaddin.


Timir lafaha laga saaray


Timirta qaal ah looma baahna. Waxaa isticmaashaa timir jilicsan.


Timir lafaha laga saaray oo la jarjaray


Timirta oo lagu daray beekin sooda


Timirta oo caana kulul lala dhigay


Sokor madoow iyo buuro oo la garaacay


Sokor madoow, buuro, ukun, beekin baawdar, iyo faniilla


Cajiinka doolshaha


Birta doolshaha oo buuro la mariyay


Waa u diyaar in la dubo


Diyaarinta soos karameel

  1. Digsi dab dhexdhexaad saaran, buurada iyo sokorta ku dhalaali. Kari ilaa ay ka xumbeyso.
  2. Kareemada ku shub, si fiicanna u walaaq. Faniilaha iyo cusbada ku dar.
  3. Dab gaaban ku kari muddo 5 daqiiqo. Waqti saa’id kari haddaad rabtid kareemo culus.


Sokor madoow iyo sokor demarara


Soos karameel


Soos karameel oo la cusleeyay




Waa u diyaar in lagu shubo sooska karameelka


Doolshaha oo soos karameel lagu shubay


Doolshaha oo lagu dubay sooska


Doolshe Timir


Doolshe Timir


Doolshe Timir


Doolshe Timir


Doolshe Timir


Bir mafin oo buuro la mariyay


Waa u diyaar in la dubo


Mafin (doolsho yaryar) timir


Mafin (doolsho yaryar) timir


Mafin (doolsho yaryar) timir


Mafin (doolsho yaryar) timir


Mafin (doolsho yaryar) timir


Doolshe timir oo yaryar


Pudding au Toffee

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

Imprimer la Recette avec Photos



(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




Étapes de préparation du gâteau

  1. Mettre les morceaux de dattes dans un bol. Ajouter le bicarbonate et le lait chaud.
  2. Travailler le sucre et le beurre. Battre 5 minutes et racler les bords. Ajouter les oeufs un par un.
  3. Ajouter la levure chimique et la vanille.
  4. Ajouter les dattes trempées et mélanger.
  5. Ajouter la farine et bien mélanger.
  6. 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.
  7. Piquer des trous dans le gâteau avec une brochette.
  8. Verser la sauce sur le gâteau.
  9. Cuire à nouveau 5 à 7 minutes à 350°F/177°C. Servir tiède.


Nous avons utilisé des dattes dénoyautées bon marché, que nous avons achetées en vrac


Vous n’avez pas besoin de dattes haut de gamme telles que les medjool


Dattes dénoyautées et découpées


Dattes recouvertes de bicarbonate


Dattes trempées dans du lait chaud


Sucre roux battu avec du beurre


Sucre roux, beurre, oeufs, levure chimique & vanille


La pâte à gâteau


Moule à gâteau beurré


Prêt pour la cuisson


Étapes de préparation de la sauce au caramel

  1. Faire fondre le beurre et le sucre dans une casserole chauffée à feu moyen. Cuire jusqu’à ce que le mélange mousse.
  2. Ajouter la crème et bien mélanger. Ajouter l’extrait de vanille et le sel.
  3. Laisser mijoter 5 minutes. Cuire plus longtemps pour obtenir une sauce plus épaisse.


Sucre roux & sucre roux demerara


Sauce au caramel


Sauce au caramel épaisse


Le gâteau


Prêt pour la sauce au caramel


Gâteau et sauce au caramel


Gâteau cuit couvert de sauce au caramel


Pudding au Toffee


Pudding au Toffee


Pudding au Toffee


Pudding au Toffee


Pudding au Toffee


Moule à muffins beurré


Avant la cuisson


Muffins aux dattes


Muffins aux dattes


Muffins aux dattes


Muffins aux dattes


Muffins aux dattes


Mini Pudding au Toffee


كيك التمر بالكراميل

فيديو بدون موسيقى:

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور


كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل

كيك التمر بالكراميل
تمر جم 283
بيكنج صودا (بيكربونات الصودا) ملعقة صغيرة
(حليب( ساخن كوب 1
سكر بني جم 165
زبدة غير مملحة كوب ¾
بيض 2
بيكنج باودر ملعقة صغيرة
فانيليا ملعقة صغيرة 2
طحين ابيض متعدد الأغراض كوب
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:


طريقة تحضير كيك التمر

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


تمر بدون نوى


لا يلزم استعمال التمور الفاخرة، لكن يجب ان يكون من الأنواع الطرية


تمر بدون نوى، مُقطع


التمر مضاف اليه البيكنج صودا


تمر منقع بحليب ساخن


سكر بني مخفوق مع زبدة


سكر بني، زبدة، بيض، بيكنج باودر، وفانيلا


عجينة الكيك


قالب الكيك مدهون بزبدة


جاهز للخبز


طريقة تحضير صوص الكراميل

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


سكر بني وسكر ديميرارا


صوص الكراميل


صوص كراميل مكثف




جاهز لإضافة صوص الكراميل


الكيك مع صوص الكراميل


الكيك بعد خبزه مع صوص الكراميل


كيك التمر بالكراميل


كيك التمر بالكراميل


كيك التمر بالكراميل


كيك التمر بالكراميل


كيك التمر بالكراميل


قالب مفن مدهون بزبدة


جاهز للخبز


مفن التمر


مفن التمر


مفن التمر


مفن التمر


مفن التمر


مفن التمر بالكراميل







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28 Responses to Sticky Toffee Pudding (Doolshe Timir) Pudding au Toffee كيك التمر بالكراميل
  1. um asmaa
    November 12, 2013 | 6:33 am

    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

    • A&L
      November 12, 2013 | 7:25 pm

      Walaasheenna qaaliga ah, Ilaahay ha inoo kaa daayo. Jir oo joog.

  2. Suham Al-Rickabi
    November 12, 2013 | 12:39 pm

    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….


    • A&L
      November 12, 2013 | 7:48 pm

      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.

  3. Celmah
    November 12, 2013 | 11:36 pm

    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

    • A&L
      November 13, 2013 | 5:56 pm

      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.

  4. Alisha
    November 13, 2013 | 1:34 am

    That looks so decadent! Can’t wait to try this recipe.

    • A&L
      November 13, 2013 | 5:53 pm

      Doesn’t it? Do let us know when you try it.

  5. mariam
    November 15, 2013 | 6:42 am

    waa mahadsanthiin aad baan ooga helay wasfadaan ama receotigan an i gonna make this myself.

    • A&L
      November 17, 2013 | 1:54 am

      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay.

  6. Muna
    November 16, 2013 | 8:20 pm

    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 :)

    • A&L
      November 17, 2013 | 2:01 am

      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.

  7. Umu samiya&rihana
    November 22, 2013 | 3:52 pm

    Masha’allah wan ka helay run ahantii sokor mare reydana caafimaadka ku jiro timirtana eey kadarantay
    Waad mahadsantihiin.

    • A&L
      November 22, 2013 | 9:20 pm

      Adigaa mahadda mudan walaal. Waxaan rajaynaynaa inaad jeclaatid markaad samaysatid.

  8. ليلى
    November 25, 2013 | 3:20 pm

    الف شكر استفدت منكم كثير

    • A&L
      November 26, 2013 | 8:25 am

      سعدنا بتعليقك، دمتي في رعاية الله وحفظه

  9. mona
    April 1, 2014 | 6:26 pm

    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

    • A&L
      April 2, 2014 | 1:22 am

      Thank you very, very much for your kind words. We are glad that you have enjoyed it.

  10. laylo cabdi
    May 14, 2014 | 9:13 am

    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?

    • A&L
      May 16, 2014 | 9:43 pm

      Mahadsanid walaasheenna qaaliga ah. Timirta waxaad miisaantaa markaad lafaha ka saartid kaddib.

  11. wafa
    July 16, 2014 | 7:37 am

    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

    • A&L
      July 18, 2014 | 2:23 am

      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.

  12. cuuud sharaf
    February 8, 2015 | 7:01 am

    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??????????????????

  13. cuuud sharaf
    February 8, 2015 | 7:05 am

    i mean ila ma ahan inan wadankan ka helaayo alaabtiina dhan magc yadeeda iyo swiradedabo wa wax igu cusub walalayaal

  14. Abdullahi Hassan
    July 24, 2015 | 5:36 am

    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.

  15. aden ali
    January 31, 2016 | 2:10 pm

    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 .

  16. Abdi
    June 26, 2016 | 5:37 pm

    Smc xawaash team, I did the timir cake today for iftar it was a mazing thank u soo much!xx

  17. Fariha
    January 14, 2018 | 6:21 pm

    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

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.