Prune Sticky Toffee Pudding | The Chic Site

When Sunsweet reached out to me about working on a post together I didn’t hesitate. First, because prunes are a source of fiber and potassium– which is awesome. And second, because they’re a great substitute for sugar or oil when you’re baking and I’d been dying to try  them in one of my favorite desserts… Sticky Toffee Pudding!

Traditionally this rich and gooey dish is made with dates but in this instance we’re getting creative, we’re making Prune Sticky Toffee Pudding and the results are mouthwatering!

Sunsweet Prunes Dessert | The Chic Site


First up, you’ll want to work on the cake (we‘ll do the sticky toffee part in a sec). Put the chopped prunes in a mixing bowl and pour boiling water over top. Set aside and let it rest for about a half hour.



Pour the prunes and the soaking water into a blender, and give it a quick puree until it’s thick and smooth. Set that goodness aside.

Prune Puree | The Chic Site


Cream together softened butter, dark brown sugar (light will work, too, but dark has richer flavor), and granulated sugar in a large bowl.



Add in the Sunsweet prune mixture, two eggs, and some vanilla extract.



Once well combined, add in flour, baking soda, and salt. Mix until just combined.



Pour batter into a 8 x 8 square baking pan that’s been lined with parchment paper.



Bake your prune sticky toffee pudding in a 350° oven for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. In the meantime, make your sticky toffee sauce.

The Chic Site


In a large saucepan (bigger is better!), combine a stick of butter and 1 1/2 cups dark brown sugar over medium-high heat.



Once the butter is melted, whisk in a cup of heavy whipping cream.

Warm Toffee Sauce | The Chic Site


Bring to a simmer and whisk constantly for about 10 minutes, or until the sauce is thickened. It’ll really bubble up!

Making Toffee Sauce in Pot | The Chic Site


Remove from heat, stir in the vanilla and salt.

Salted Caramel Sauce | The Chic Site


The sauce will thicken up as it cools… but don’t you sort of just want to eat it right off that spoon?

Make your own toffee sauce | The Chic Site


After the cake has cooled for about 20 minutes (it’s best served a little warm), cut into squares and plate.

Sticky Toffee Pudding Cake | The Chic Site


Top with a dollop of vanilla ice cream (you know you want to). And then drizzle with the toffee sauce.



You can serve your prune sticky toffee pudding warm or chill the cake before serving. It gets incredibly dense and rich after a few hours in the fridge!

Need some more dessert inspiration? Try our Banana Cream Cheese Layer Cake!


Prune Sticky Toffee Pudding
Serves 16
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Prep Time
40 min
Cook Time
1 hr
Prep Time
40 min
Cook Time
1 hr
For the Prune Cake
  1. 1 1/2 cup Sunsweet Amazon Diced Prunes
  2. 2 cups boiling water
  3. 1/4 cup (1/2 stick) unsalted butter, softened
  4. 1/2 cup dark brown sugar
  5. 1/2 cup granulated sugar
  6. 2 large eggs
  7. 1 teaspoon vanilla extract
  8. 1 1/2 cups all purpose flour
  9. 1 1/2 teaspoons baking soda
  10. 1/2 teaspoon sea salt
For the Toffee Sauce
  1. 1 1/2 cup dark brown sugar
  2. 1/2 cup (1 stick) unsalted butter
  3. 1 cup heavy whipping cream
  4. 2 teaspoons vanilla extract
  5. 1/2 teaspoon sea salt
For serving
  1. Vanilla Ice Cream
To Make the Prune Cake
  1. 1. In a large mixing bowl, combine the prunes and boiling water. Let soak for 30 minutes.
  2. 2. Preheat oven to 350° and line an 8”x 8” baking pan with parchment paper, set aside.
  3. 3. When prunes are finished soaking, transfer prunes and water to the basin of a blender.
  4. Blend on high until smooth and creamy. Set aside.
  5. 4. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar
  6. until fluffy. Add in the eggs, prune puree, and vanilla, and mix until well-combined.
  7. 5. Add in the flour, baking soda, and sea salt, and mix until just combined. Pour batter into
  8. prepared baking pan. And bake in preheated oven for 40-45 minutes, or until a toothpick
  9. inserted in the center comes out clean. Let cool for 10 minutes in pan, then transfer to a
  10. wire cooling rack.
To Make the Toffee Sauce
  1. 1. In a large saucepan over medium-high heat, melt together the brown sugar and butter.
  2. Once melted, whisk in the heavy whipping cream.
  3. 2. Bring to a boil while continually whisking. Boil for about 10 minutes, or until thickened.
  4. Remove from heat, stir in the vanilla and sea salt.
To Serve
  1. 1. Cut the prune cake into squares and plate. Top with a scoop of vanilla ice cream, and
  2. drizzle with toffee sauce.
Rachel Hollis