Large Sticky Toffee Pudding Cake

Published September 1, 2008. From Cook's Illustrated.

Why this recipe works:

To develop a sticky toffee pudding cake recipe with tolerable sweetness and a moist, tender crumb, we broke with tradition when choosing a sweetener, using brown sugar instead of treacle. To get the moist cakes we were looking for, we not only baked them in a water bath but also covered the… read more

To develop a sticky toffee pudding cake recipe with tolerable sweetness and a moist, tender crumb, we broke with tradition when choosing a sweetener, using brown sugar instead of treacle. To get the moist cakes we were looking for, we not only baked them in a water bath but also covered the pan with aluminum foil to seal in the steam while they cooked.

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Serves 8

To make the cake ahead of time, cover and refrigerate the unbaked batter for up to 24 hours; bake as directed in step 4. The sauce can be made up to 2 days ahead of time; reheat on medium-high heat in the microwave, stirring often, until hot, about 3 minutes. When baking, it is important to form a tight seal with the foil to trap the steam inside the roasting pan.

Ingredients

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