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Sticky Toffee Pudding with Toffee Sauce

Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the pudding a surprising depth of flavor.

  • Prep:
  • Total Time:
  • Servings: 8
Sticky Toffee Pudding with Toffee Sauce

Photography: Johnny Miller

Source: Martha Stewart Living, March 2013



  • 6 tablespoons unsalted butter, room temperature, plus more for dish
  • 1 1/2 cups all-purpose flour, plus more for 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


  • 1 stick unsalted butter
  • 1 cup lightly packed dark-brown sugar
  • 3/4 cup heavy cream


  1. Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.

  2. Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, 1 at a time, until thoroughly incorporated.

  3. Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.

  4. Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

  5. Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

Reviews (5)

  • the messy sisters 3 Sep, 2013

    This recipe is truly delicious.
    We made this, but we had a little twist to it.
    We made it into a cake consistency.
    we posted it on our website, with step by step images

    thanks for the wonderful recipe!

  • jle1202 31 Aug, 2013

    This is amazing. I followed all of the instructions and didn't change anything. I baked it in a round 9" cake pan. It was extremely moist, but not under cooked. Everyone who tasted it wanted the recipe. It will be taken to many, many places in the future!

  • reachkate 18 Mar, 2013

    I wish i'd see vatterpa's review earlier. I made this as part of the Irish Brunch menu and cooked per the instructions. I worried all day that it was under done.. yes, it popped back up when I pushed down on it, but it remained soupy. "Pudding" is a confusing word too because there is no standard to compare - should it be a pudding like "chocolate pudding" (a thick liquid) or a pudding like Yorkshire pudding (a drier cake). I'm sure it was undercooked but it was tasty. Leftovers went on icecream

  • vatterpa 9 Mar, 2013

    Reaallllyyyy Good! I added a cup of pecans to mine and it was delish. It isnt as molasses-y as one would expect. Just richly dark caramel. Mine baked in a 2 qt cassarole took way longer than 25 mins, closer to 40.

  • ewalrath 21 Feb, 2013

    The cake portion is perfect, perfect, perfect! The sauce is really sweet and I wouldn't put it on if I were serving it right after making it. But with the sauce it is just amazing the next day when frozen. If you freeze it in single- or double- servings you only need to let it thaw for a few minutes before you eat!

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