Sticky Toffee Pudding Cake, a favorite Whisper recipe

A Whisper favorite recipe  |  Sticky Toffee Pudding Cake

Before you start: Preheat oven to 350° f 


  • 1 3/4 cups finely diced Medjool dates
  • 1 teaspoon baking soda
  • 2 cups boiling water (as needed)
  • 2 eggs
  • 1/3 cup soft butter
  • 3/4 cup brown sugar
  • 1 1/4 cup flour
  • 1 teaspoon baking powder


  1. Chop the dates finely and place into a stainless steel bowl leaving room on top
  2. Sprinkle baking soda over the top of the dates
  3. In a separate bowl, beat eggs, add sugar and butter. Mix well.
  4. Add flour and baking soda to the mixture above. Mix well. Set aside.
  5. Meanwhile, slowly pour the boiling water over the dates, just to the top.
  6. Mix the date mixture slowly, then fold into the rest of the batter.
  7. Pour the entire mixture into a well greased baking pan.
  8. Bake for 30-35 minutes until firm.

Serve with warm caramel sauce, ice cream or creme Anglaise. 

And for an even better treat, come onboard and taste it while on charter, made by Whisper's own Chef. Liked this one? Check out out list of Top 10 Amazing Desserts.

A fabulous menu from Whisper's galley

Whisper's well known chef is ready to delight every palate with creativity and a fusion of flavors with worldwide inspiration. When you book a charter on Whisper, we'll help you design a custom menu that takes into consideration your preferences, dietary requirements and even your special cravings. Whether you long for alfresco breakfasts, picnic lunches by the beach, sumptuous multi-course gala dinners, or a little bit of everything, we're ready to please. Below is a sample five-day menu: 

Day One

Breakfast: Poached Egg Florentine with Parmesan Polenta
Lunch: Cioppino Fresh Baked Rosemary, Roasted Garlic Foccacia
Starter: Spinach, Almond Salad with a Warm Cherry and Pear Compote and Maple Vinaigrette
Dinner: Moroccan Braised Lamb Shanks and Toasted Israeli Cous Cous with Figs
Dessert: Chocolate Dipped Key Lime Jewels with a Coconut Anglaise

Day Two

Breakfast: Chai French Toast and Orange Compote
Lunch: Indian Curried Chicken Salad, Cucumber Salad and Caramelized Ginger
Starter: Seared Fois Gras with Sautéed Apples and Sauterne Sauce
Dinner: Honey, Fennel Pollen Glazed King Salmon with Braised Leeks and Beluga Lentils
Dessert: Bread Pudding with a Sweet Warm Bourbon Sauce

Day Three

Breakfast: Huevos Rancheros with Chipotle Skirt Steak
Lunch: Grilled Prawns and a Dill, Caper, Chickpea Salad
Starter: Scallops with a Roasted Red Pepper Coulis and Green Olive Tapenade
Dinner: Elk Filets with a Blueberry, Thyme Sauce and Herb Roasted Hassle Back Sweet Potatoes
Dessert: Earl Grey Creme Brûlée

Day Four

Breakfast: Sweet Potato Pecan Pancakes with a Blueberry Maple Syrup
Lunch: Seared Sea Scallops topped with Roasted Butternut Squash, Kale and Truffle Oil Salad
Starter: Yellow Beet, Leek and Pear Soup with a Gorgonzola Crostini
Dinner: Berkshire Pork Chops and an Apricot Masala Sauce
Dessert: Ginger Chocolate Molten Cakes and a Black Cherry Coulis

Day Five

Breakfast: Kale and Chèvre Cheese Fritta with Applewood Smoked Bacon and Skillet Potatoes. 
Lunch: Beef Filet Salad with a Black Olive Vinaigrette on a Bed of Arugula
Starter: Seared Duck Breast with a Watermelon and Feta Salad topped with Ginger and Blood Orange Dressing
Dinner: Baked Sea Bass covered with a Citrus Sabayon Sauce and a Toasted Pine Nut Red Quinoa
Dessert: Thyme Polenta Pound Cake glazed with a Rosemary Infused Honey and Sweet Summer Corn Ice Cream

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