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Sticky Toffee Pudding

This traditional British holiday dessert from food writer Jane Hornby's "What to Cook and How to Cook It" is a cross between sticky toffee and Christmas pudding, but with a lighter feel. Dates add moisture and sweetness.

  • servings: 8

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Ingredients

For the Cake

  • 5 ounces pitted dates
  • 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, plus more for pan
  • 1 scant cup packed dark-brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground clove
  • Pinch of freshly grated nutmeg
  • 1 1/4 cups self-rising flour
  • 1/4 teaspoon coarse salt

For the Sauce

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 2/3 cup heavy cream

For Serving

  • Heavy cream (optional)
  • Ice cream (optional)

Directions

  1. Step 1

    Make the cake: Place dates in a small saucepan and add just enough water to cover. Place pan over medium heat and bring to a boil; cook until dates are very soft, about 5 minutes.

  2. Step 2

    Drain the dates and discard cooking liquid. Transfer to the bowl of a food processor; process until smooth. Let cool slightly. Meanwhile, preheat oven to 350 degrees; butter an 8-by-8-inch baking pan and line with parchment paper.

  3. Step 3

    Add butter and brown sugar to bowl of food processor with dates; process until smooth.

  4. Step 4

    Add eggs, vanilla, cinnamon, clove, nutmeg, flour, and salt; process until smooth. Spoon batter into prepared pan; transfer to oven and bake until a cake tester inserted into cake comes out dry, 40 to 45 minutes.

  5. Step 5

    Make the sauce: Meanwhile, place butter and sugar in a medium saucepan. Add heavy cream and cook over low heat until butter is melted and sugar dissolved, about 5 minutes. Increase heat to medium-high and simmer until sauce has thickened and darkened, about 10 minutes; remove from heat and set aside.

  6. Step 6

    Cut cake into squares and transfer to serving plates. Spoon sauce over cake and serve with cream or ice cream, if desired.

Source
The Martha Stewart Show, December 2010

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Reviews (2)

  • KleinjaLJ 27 Jul, 2011

    please correct the error in the sauce. Thank you.

  • Chantily 30 Dec, 2010

    To use all purpose flour, just add two teaspoons of baking powder.