Sticky Toffee Pudding
Sticky Toffee Pudding is a beloved British dessert that delivers deep, caramelized sweetness with every bite. The moist, date-infused sponge soaks up a glossy toffee sauce, creating a luxurious contrast of tender crumb and sticky richness. Its unapologetic indulgence—warm, gooey, and drenched in buttery sauce—makes it the ultimate comfort treat for any occasion. Worth every minute in the kitchen, it’s a dessert that effortlessly turns simple ingredients into pure, decadent satisfaction.
Ingredients
- Butter100g
- Muscovado Sugar175g
- Eggs2 large
- Self-raising Flour225g
- Baking Powder1 tsp
- Bicarbonate Of Soda1 tsp
- Black Treacle3 tbs
- Milk275ml
- Double Creamto serve
- Butter100g
- Muscovado Sugar125g
- Black Treacle1 tbs
- Double Cream300ml
- Vanilla Extract1 tsp
Nutrition
Directions
- 1
Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
- 2
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda 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.
- 3
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.
- 4
To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.
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