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