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Sticky Toffee Pudding

In England, many desserts -- such as this date-flecked cake soaked with a buttery, gooey sauce -- are called puddings.

  • prep: 25 mins
    total time: 1 hour 50 mins
  • servings: 10

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 8 ounces pitted dates, finely chopped
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Toffee Sauce

Cook's Note

Cake can be soaked up to 10 hours ahead; leave in pan and store at room temperature.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.

  2. Step 2

    In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.

  3. Step 3

    With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.

  4. Step 4

    Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.

  5. Step 5

    Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

Source
Everyday Food, December 2006

Reviews (3)

  • 19 Nov, 2011

    This is delicious! I have made it many times. I use a 10 oz package of chopped dates and a bit more hot water, and it comes out great! The sauce is a MUST!

  • 1 Mar, 2011

    Sooo good!! I used brown sugar instead of white, and simmered the dates on low in 1c water. Came out great!!! I agree with other comment, don't reduce sauce as much at first, soaks into cake easier if it is thinner. Reduce more for additional topping before serving. Serve with whipped cream! Yumm!!! Super easy and fast!

  • 23 Jun, 2010

    Very delicious! I'm useless at figuring out ounces, so I guessed with the dates based on another recipe and used about a cup of boiling water, and it turned out fantastic. The one thing I would do differently next time would be with the sauce. I would reduce it down about half as much and pour a cup over the cake then reduce the rest until thick for serving. Even with the holes poked in the cake the sauce just kinda sat on top, so thinner would work better I think!