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My Sticky Toffee Pudding Skillet combines the Brits’ love of sticky toffee pudding with the Americans’ love of skillet cookies. It’s a dessert mash up that works. You can either give everyone a spoon and eat right out of the skillet, or you can slice the cake into pieces and serve it on plates. It is totally up to you.

Sticky Toffee Pudding is a moist cake drowned in caramel sauce, and I can’t resist ordering whenever I see it on a menu. I took my favorite British dessert and added a twist – cooking it in a skillet and serving it like a skillet cookie.

This Sticky Toffee Pudding Skillet is a moist mild tasting cake that has a flavor similar to brown sugar (even though it isn’t an ingredient in the cake) that is covered with a homemade whiskey caramel sauce. Then I like to add a scoop of vanilla gelato on top. It’s sweet without being sticky sweet and it is a perfect dessert for someone who likes caramel.

Sticky Toffee Pudding as a secret ingredient that might surprise you: dates. The dates get chopped up and cooked in bowling water, which means that they break down so that there aren’t big chunks of dates in the dessert. I was able to find Dole brand chopped dates at the grocery store, which helped cut down on the preparation time. I did quickly give them another quick chop, but they were already pitted.

Speaking of the word “dessert”, you might be wondering why this is called a pudding, when it doesn’t look like a pudding at all. In America, the word “pudding” refers to a very specific type of dessert. While on the other side of the pond, the word “pudding” refers to all desserts. I tried to explain this to my in-laws and they seriously had no concept of what American pudding is, so next time I go to London I am going to pack some Jell-o pudding mix so they can try it.

When we are in London, we make a point to go to a neighborhood pub for Sunday Roast. Sunday Roast is a meal consisting of a roasted meat along with potatoes, a couple vegetables, Yorkshire Pudding (which is a pastry), and gravy. We love the Sunday Roast at the Duke of York in St. John’s Wood, and I usually end the meal with an order of their sticky toffee pudding.

I am so thrilled that I have learned how to make sticky toffee pudding on my own, it is easier that I thought and it tastes just like the pudding that I love in London.

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Sticky Toffee Pudding Skillet

My Sticky Toffee Pudding Skillet combines the Brits' love of sticky toffee pudding with the Americans' love of skillet cookies. It’s a dessert mash up that works. You can either give everyone a spoon and eat right out of the skillet, or you can slice the cake into pieces and serve it on plates. It is totally up to you.

Servings 8 servings

Ingredients

• 1/4 cup 1/2 stick of Butter
• 1 1/2 cups of All Purpose Flour
• 1 1/2 cups of Chopped Pitted Dates 8 ounces
• 1 1/4 cups Water
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla
• 2 Eggs
• A Non-Stick Oven Safe Skillet 10 inch
• 1 batch of Whiskey Caramel Sauce
• Vanilla Gelato or Ice Cream

Instructions

1. Heat your oven to 350 degrees. Combine the chopped dates and 1 1/4 water in a small saucepan. Bring to a boil and then remove from the heat and add the baking soda. When you add the baking soda it will make the mixture foamy and it will rise a bit in the pan. Let cool for 10 minutes.
2. Pour the flour into a bowl and whisk it to remove any clumps. Then add the baking powder and salt.
3. Pour the butter, sugar, and vanilla into the bowl of an electric mixer and beat together on a medium speed until mixed. Then mix in one egg.
4. Next, add half of the flour mixture and half of the date mixture to the butter mixture, beat to combine. Once combined add the remaining egg, flour mixture, and date mixture. Beat to combine.
5. While the cake is baking. Prepare the whiskey caramel sauce.
6. Pour the batter into a non stick skillet. Bake for 40 - 45 minutes until the center has set. Test this by inserting a toothpick into the center of the cake and making sure that it comes out clean.
7. Serve the sticky toffee skillet warm with warm caramel sauce and a big scoop of ice cream.

Recipe Notes

This Sticky Toffee Pudding Skillet is a moist mild tasting cake that has a flavor similar to brown sugar (even though it isn’t an ingredient in the cake) that is covered with a homemade whiskey caramel sauce. Then I like to add a scoop of vanilla gelato on top. It’s sweet without being sticky sweet and it is a perfect dessert for someone who likes caramel.

You can find the recipe for the Whiskey Caramel Sauce here. Recipe inspired by epicurious.

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