Martha Stewart Sticky Toffee Pudding with Toffee Sauce starts with an easy twist: soaking chopped Medjool dates in strong brewed coffee instead of water. That swap gives the brown sugar cake a rich caramel warmth built for cozy holiday baking.
Butter, heavy cream, and dark brown sugar boil into the toffee sauce poured over the warm cake for a fall dinner party dessert. Pierce deep with a skewer first, because that lets the sauce soak all the way through.
Martha Stewart Sticky Toffee Pudding With Toffee Sauce
4
servings30
minutes40
minutes300
kcalIngredients
Directions
Frequently Asked Questions
Can I make sticky toffee pudding ahead of time?
Yes. The soaked cake and leftover sauce keep at room temperature for up to 1 day. Warm the cake in a 300 degree oven for 10 minutes and reheat the sauce in a small saucepan over medium heat before serving.
What kind of dates work best for sticky toffee pudding?
Medjool dates are the best choice because they are large, soft, and naturally sweet. Deglet Noor dates work too, but they are drier, so increase the soaking time to 20 minutes.
Can I skip the coffee in sticky toffee pudding?
You can replace the coffee with hot water and the pudding will still taste good. Black tea is another backup option: steep 1 bag in 1 cup of boiling water and use that instead.
Why did my sticky toffee pudding come out dry?
Overbaking is the most common reason. Pull the cake at 25 minutes, as soon as the center springs back when gently pressed. The sauce soak after baking adds moisture, so the cake should be slightly underdone before you pour it on.
Can I use a different pan for sticky toffee pudding?
A 9-inch square baking pan works in place of the 2 1/2-quart oval dish. The batter will spread thinner, so check for doneness 5 to 8 minutes earlier than the recipe states.
