I first heard of Sticky Toffee Pudding when it was the winning flavor of a Haagen Dazs ice cream contest back in 2006. I had to give the winner a try, and I fell in love with it immediately. Since then, I have bought Sticky Toffee Sauce and Sticky Toffee Cheese, but now was the time to try the real thing!
This weeks Martha Monday project was picked by Lorraine of Sweet Lorraine Bake Shop.
She choose Martha Stewart’s Easy Sticky Toffee Pudding!
In classic English style, a cake that is soaked with a rich buttery sauce is often called a pudding. This easy recipe is a sponge cake that is made with finely chopped dates. After baking, you poke holes all over and pour a warm sticky ooey gooey toffee sauce all over the warm cake. Then the cake soaks up the rich buttery sauce. It’s bliss!
It also makes plenty of sauce so you’ll have more to pour on top. It’s also great on ice cream!
This Easy Sticky Toffee Pudding was everything I wanted it to be. And more!
Easy Sticky Toffee Pudding
By Martha Stewart
- 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
- 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.
- 16 tablespoons unsalted butter (2 sticks)
- 1 cup heavy cream
- 1 cup packed light-brown sugar
- 1/4 teaspoon salt
- In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.
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