Sticky Toffee Pudding

Ready In:

2hrs 45min

Servings

16

Introduction

About this Recipe

Sticky toffee pudding is traditional English dessert. It consists of rich sauce poured over a beautifully dense cake. The best part is it is super easy to make and you can make slight errors and still get a wonderful dessert.

Notes:

  • You can swap the muscovado sugar in the cake or the sauce for equal amounts of brown sugar and a tablespoon of treacle.

Making the cake:

Cream softened butter and muscovado sugar until fluffy, about 3-5 minutes. This can be done using a hand mixer or a stand mixer using the paddle attachment on medium-high speed. Scrape down the sides of the bowl and add eggs, flour, baking powder, baking soda, and treacle on medium speed until just combined.

Scrape down the sides of the bowl and turn the speed to low. Slowly stream in milk. Give the mixture a few stirs with a spatula to make sure everything is combined. Pour the final batter in a well-greased deep 9 x 9 inch pan.

Baking:

Bake the cake at 170°C (340°F) for about 30-35 minutes or until a toothpick inserted into the center comes out clean. DO not overbake this cake.

Making the sauce:

This sauce is so easy to make. Just add butter, sugar, treacle, heavy whipping cream, vanilla extract, and lemon juice to a saucepan over low heat. I recommend tasting the sauce as you make it and adding ingredients to your liking.

Allow the butter to melt and the sugar to dissolve. Check the sugar by rubbing the sauce in between your fingers and checking if it is grainy. Once sugar is dissolved and butter is melted, increase heat to high and allow the sauce to boil for one minute, stirring continuously.

Poke holes in the cake using a wooden handle of a spoon, a skewer, or a knife. Pour half of the sauce onto the cake, saving half for later.

Topping and storage:

Heat up before eating, and serve with double cream, ice cream, or reserved sauce as desired. This cake will store for a week tightly covered in the fridge.

Ingredients

Cake:

  • 3/4 cup (185 g) packed muscovado sugar
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 cups (250 g) self-rising flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup treacle
  • 1 cup + 2 tbsp milk, room temperature

Sauce:

  • 1/2 cup (115 g) unsalted butter
  • 175 g muscovado sugar
  • 1/4 cup treacle
  • 1 1/2 cup heavy whipping cream
  • 1 1/2 tsp vanilla extract
  • 2 tsp lemon juice

 

Directions

1. Preheat oven to 170°C (340°F). Generously grease a 9 x 9 inch pan with cooking spray.

2. Cream the butter and muscovado sugar together in a medium-sized bowl using a paddle attachment on your stand mixer or a hand mixer on medium-high speed until fluffy, about 3 minutes.

3. Scrape down the sides of the bowl and add eggs, flour, baking powder, baking soda, and treacle. Mix on medium speed until just combined.

4. Scrape down the sides of the bowl and on a low speed, gradually add milk until combined.

5. Give the mixture a final stir with a spatula to remove any large lumps.

6. Pour mixture into prepared dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

7. For the sauce, add butter, sugar, treacle, heavy whipping cream, vanilla extract, and lemon juice to a saucepan over low heat. Once sugar is dissolved and butter is melted, increase heat to high and allow the sauce to boil for one minute, stirring continuously.

8. After removing the cake from the oven, poke holes inside the cake. You can use a wooden handle of a spoon, a skewer, or a knife for this. Pour half of the sauce onto the cake, saving half for later.

9. Serve with double cream, ice cream, or reserved sauce as desired.