Sticky Toffee Date Cake

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    Here’s our Aspect Kitchens take on traditional favorite “Sticky Toffee Pudding” perfect served hot with toffee sauce or cold with vanilla ice cream!

    For this recipe you will need

  • 50g Butter
  • 150g Soft Brown Sugar
  • 2 tbsp Black Treacle
  • 2 Medium Eggs
  • 175g Pitted Dates
  • 1 tbsp Bicarbonate of Soda
  • 175g Self Raising Flour
  • 1 x Twinings Maple & Chamomile Tea Bag
  • Optional: 1tbsp Golden Syrup, 1/2 tsp vanilla extract


      • Step by Step…

  • Set your oven to 190C/Gas 5
  • Grease your cake tin and dust lightly with flour.
  • Firstly place your tea bag in a cup of boiling water and leave to brew.
  • Chop the dates. We left ours a little larger, but you may prefer them finely chopped.
  • After removing the tea bag pour your freshly brewed tea, or boiling water over the dates and leave to soak.
  • Mix together the Butter and the Sugar, then slowly add the black treacle, eggs and flour.
  • When the mixture is blended thoroughly fold in the dates and add the bicarbonate of soda.
  • Pour the mixture into the cake tins and place in the oven for 40 – 45 minutes, then allow to cool in the tin.


      If you don’t like the idea of using herbal tea the recipe works just as well with breakfast tea, or plain hot water.

      Either way this sticky toffee date cake is delicious!