Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Sticky Toffee Pudding 3.5 (202) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 6, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 50 mins Servings: 10 In England, many desserts—such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce—are called puddings. Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan 8 ounces pitted dates, finely chopped 2 teaspoons baking powder ½ teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract Toffee Sauce Directions Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside. 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. 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. 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. 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. Cook's Notes Cake can be soaked up to 10 hours ahead; leave in pan and store at room temperature. Rate it Print