Description
Sticky Toffee Pudding Trifle is a rich and indulgent layered dessert featuring moist date cake, creamy custard, whipped cream, and luscious toffee sauce. It’s perfect for holidays and gatherings.
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar (optional, for whipped cream)
- 2 cups prepared custard or vanilla pudding
- 1 cup toffee sauce (homemade or store-bought)
- 1/4 cup crushed toffee bits or chopped pecans (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a baking pan.
- Soak chopped dates in boiling water with baking soda. Let sit for 10 minutes.
- Cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
- Stir in flour, baking powder, and soaked date mixture until combined.
- Pour into prepared pan and bake for 30–40 minutes, or until a toothpick comes out clean. Cool completely.
- Whip heavy cream with powdered sugar until soft peaks form. Chill until ready to use.
- Cut cooled cake into cubes.
- In a trifle dish or glasses, layer cubed cake, drizzle with toffee sauce, then add a layer of custard followed by whipped cream. Repeat until full.
- Finish with whipped cream and drizzle more toffee sauce on top. Garnish with toffee bits or nuts if using.
- Chill for at least 2 hours or overnight before serving.
Notes
- Use Medjool dates for best flavor and texture.
- Let cake cool fully before layering to prevent sogginess.
- Store-bought sticky toffee pudding can be used as a shortcut.
- Prepare the day before serving for optimal flavor blending.
- Can be made alcohol-free by omitting liqueurs or bourbon from the sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: British
Nutrition
- Serving Size: 1 trifle portion
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
