Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding is a quintessential British dessert featuring a moist sponge cake drenched in luscious toffee sauce. Served warm with cream or ice cream, it's a comforting treat perfect for any occasion.

Dessert

Prep Time

15 min

Cook Time

40 min

Servings

6

Sticky Toffee Pudding holds a cherished place in British culinary tradition, beloved for its rich, moist sponge cake infused with black treacle and enveloped in a decadent toffee sauce. Originating from the mid-20th century, it has become a classic dessert that delights with its harmonious blend of sweetness and depth of flavor. The use of muscovado sugar and treacle offers a robust, caramel-like complexity that is hard to resist. This pudding pairs wonderfully with a dollop of fresh double cream or a scoop of vanilla ice cream, balancing the intense sweetness with a cool, creamy element. Its warm, comforting character makes it ideal for chilly evenings or festive celebrations, offering a nostalgic culinary experience. Crafting this dessert involves a simple yet rewarding baking process that brings out the moistness of the sponge, complemented by a rich sauce simmered to perfection. The fusion of ingredients like baking powder and bicarbonate of soda provide the perfect rise and texture, ensuring a light yet indulgent cake base that soaks up the sticky, buttery sauce beautifully.

Ingredients

  • 100 g Butter
  • 175 g Muscovado Sugar
  • 2 large Eggs
  • 225 g Self-raising Flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate Of Soda
  • 3 tb Black Treacle
  • 275 ml Milk
  • to serve Double Cream
  • 100 g Butter
  • 125 g Muscovado Sugar
  • 1 tb Black Treacle
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract

Instructions

Begin by preheating your oven to 180°C (160°C for fan ovens) or Gas Mark 4. Generously butter a wide, shallow 1.7-litre (3-pint) ovenproof dish to prevent sticking and help with even cooking. In a large mixing bowl, combine the butter, muscovado sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and rich black treacle. Use an electric handheld whisk to beat the mixture for about 30 seconds or until all the ingredients are well incorporated. This quick whisking helps to aerate the batter slightly for a light texture. Gradually pour in the milk while continuing to whisk until the batter turns smooth and creamy, free of lumps. Pour this luscious batter evenly into your prepared dish, smoothing the top gently. Place the dish in the oven and bake for 35 to 40 minutes. You'll know the pudding is ready when it has risen nicely and springs back when pressed lightly in the center. If unsure, test with a skewer; it should come out clean. While the pudding bakes, prepare the glorious toffee sauce. In a saucepan, combine the butter, muscovado sugar, black treacle, double cream, and vanilla extract. Stir over a low heat, gently melting the sugar and butter together. Once everything is smoothly combined, bring the sauce to a gentle boil, stirring continuously for about one minute to thicken it slightly. Once your pudding is out of the oven, pour half of this warm, sticky sauce evenly over the top, allowing it to seep into every crevice. Serve the pudding generously with the remaining toffee sauce alongside a dollop of double cream or a scoop of vanilla ice cream for the ultimate indulgence. Tip: For an extra moist texture, consider covering the pudding loosely with foil for the last 10 minutes of baking. Make sure the sauce is hot when poured over the pudding, as it will soak in better.

Quick Info

Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
6

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