Martha Stewart Sticky Toffee Pudding With Toffee Sauce

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

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Course: DessertCuisine: British, AmericanDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

1

hour 

A soft brown sugar cake full of Medjool dates soaked in strong coffee, then drenched in a butter, brown sugar and cream toffee sauce while it is still hot.

Ingredients

• Cake
  

• 6 tablespoons unsalted butter, room temperature, plus more for the dish
  

• 1 1/2 cups all-purpose flour, plus more for the dish
  

• 8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
  

• 1 cup scalding-hot strong brewed coffee
  

• 1 teaspoon baking soda
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon coarse salt
  

• 3/4 cup lightly packed dark brown sugar
  

• 2 large eggs, room temperature
  

• Toffee sauce
  

• 1 stick (1/2 cup) unsalted butter
  

• 1 cup lightly packed dark brown sugar
  

• 3/4 cup heavy cream
  

Directions

• Soak the dates: Heat the oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Put the dates in a bowl, pour the hot coffee over them and let them soak 15 minutes, then stir in the baking soda.
• Cream the butter and sugar: Whisk the flour, baking powder and salt together. In a large bowl, beat the butter and brown sugar on medium-high until pale and fluffy, about 3 minutes. Turn the mixer to medium and beat in the eggs one at a time.
• Mix and bake: On low speed, beat in half the flour mixture, then the dates with their coffee and the rest of the flour, just until combined. Do not overmix. Spread the batter in the dish and bake about 25 minutes, until the cake is puffed and the center springs back when you press it.
• Make the toffee sauce: While the cake bakes, bring the butter, brown sugar and cream to a boil in a medium saucepan over high heat. Turn it down to medium so it does not boil over and let it bubble, stirring often, until it thickens and darkens a little, about 4 minutes.
• Soak and serve: Poke holes every inch all over the hot cake, right to the bottom, with a wooden skewer. Pour half the hot sauce over it and let it soak in for 20 minutes. Serve warm with the rest of the sauce.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

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.