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Sticky Toffee Pudding with Toffee Sauce

Recipe photo courtesy of Johnny Miller

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. Martha made this recipe on Martha Bakes episode 505.

Source: Martha Stewart Living, March 2013
Total Time Prep Servings





Cook's Notes

Martha used an oval baking dish in episode 505 of Martha Bakes.

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How would you rate this recipe?
  • matthewng
    19 NOV, 2018
    Anything from Martha works with this novice baker. I saw this on Martha Bakes and hunted the recipe down here. I followed the recipe to the tee and it turned up fine except for my taste, I found the pudding to be very strong in baking soda smell. If I am going to repeat the recipe, I would borrow from the other toffee pudding recipe and boil the dates in the cup of very strong coffee instead of adding 1 tsp of baking soda to the coffee and soak for 15 minutes. I think the levening action of baking powder and eggs will keep the cake puffy and light that eliminating the baking soda will not matter in this case. What do you think Martha?
  • rainydaze79286209
    30 DEC, 2017
    Amazing, love the addition of Coffee I think this is what makes it so fabulous. I’ve even converted it to gluten free with the same delicious results! Thanks
  • MS112586325
    1 DEC, 2017
    I made it exactly as described several times now, and it is reliably straightforward and always delicious. The coffee addition is inspired.
  • Jadaa007
    9 APR, 2017
    This recipe marked my comeback to the kitchen after a long hiatus. Could nor be prouder or happier of the results. People around me kept mentioning how tasty that kind of cake is and I was adamant on making it. The recipe here is less complicated than others I found elsewhere and the coffee is a brilliant addition as it adds richness to the flavor. People that tired it raved.
  • 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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