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STICKY TOFFEE PUDDING

STICKY TOFFEE PUDDING

Indulge in pure comfort with Sticky Toffee Pudding! A warm, fluffy sponge cake soaked in a decadent butterscotch sauce. Served with a dollop of cream or a scoop of vanilla ice cream, every bite is pure bliss. The perfect winter warmer!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Servings 10 Servings
Calories 270 kcal

Equipment

Ingredients
  

For the pudding:

  • 3-1/2 oz butter, softened, plus extra for greasing
  • 6 oz light muscovado sugar
  • 2 large free-range eggs
  • 8 oz self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda, baking soda
  • 1/4 tsp sea salt
  • 3 tbsp black treacle
  • 9-1/2 fl oz full-fat milk
  • Softly whipped cream or vanilla ice cream (to serve)

For the sauce:

  • 3-1/2 oz butter
  • 4-1/2 oz light muscovado sugar
  • 1 tablespoon black treacle
  • 10 fl oz pouring double cream
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions
 

For the pudding:

  • Preheat the oven to 180°C (360°F). Butter a wide shallow 1.7-litre (3-pint) ovenproof dish.
  • Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, salt and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre. Place on a wire rack to cool a little (ideally the sponge should be warm when you serve it).

For the sauce: (Make while the sponge is baking)

  • To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve:

  • To serve, pour some of the hot sauce over the still warm sponge in the baking dish. Serve with extra sauce in a jug, along with whipped cream or ice cream.

Notes

If making ahead, don’t add the sauce until serving time. Warm the sponge and sauce separately in the microwave for around 20 seconds. Pour some of the sauce over top of the sponge to serve and pour the remaining sauce into a jug so people can help themselves.

Nutrition

Calories: 270kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 343mgPotassium: 189mgFiber: 1gSugar: 27gVitamin A: 276IUVitamin C: 0.01mgCalcium: 94mgIron: 2mg
Keyword Toffee Pudding
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