Upside-Down Sticky Toffee Pudding from The Martha Stewart Show
Upside-Down Sticky Toffee Pudding from The Martha Stewart Show

Upside-Down Sticky Toffee Pudding

This ooey gooey good British dessert from The Martha Stewart Show is best served warm with a generous scoop of maple toffee sauce for an extra dose of sweetness.


Nonstick cooking spray
5 ounces pitted dried dates
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground nutmeg
Pinch of cloves
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cups light-brown sugar
2 large eggs
3 tablespoons molasses
3 tablespoons Crown Maple Medium Amber Syrup
1 teaspoon pure vanilla extract
1 1/4 cups coarsely chopped toasted pecans
1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar
1/4 cup Crown Maple Medium Amber Syrup
1/2 teaspoon coarse salt
1 teaspoon vanilla
1/2 cup heavy cream
Unsweetened whipped cream, for serving


Maple Toffee Sauce

  1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.

Upside-Down Sticky Toffee Pudding

  1. Preheat oven to 350 degrees with a rack in the middle. Spray one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside.
  2. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
  5. Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes.
  6. Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around the edge cake pan and invert onto serving platter. Immediately pour additional sauce over cake; let cool slightly. Serve warm with whipped cream.

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