Once a week after school my mum would drive me to Waitrose or Marks & Spencers where I would run in and buy the sticky toffee pudding dessert pack from their refrigerated dinner-for-two section. I would race into the kitchen once home and throw them back in the fridge before microwaving them on high after my dinner and eating both of them in front of the telly with a gigantic scoop of ice cream.
Like the banoffee pie that precedes this post, sticky toffee pudding is quintessentially and unashamedly British. A rich caramel sponge that is left to soak for a night or two in the most indulgent toffee sauce, this dessert is perfect for dinner parties, cold winter nights or simply enjoyed as a hard-earned treat.
That being said, I do recommend that the pudding is made at least 24 hours in advance so that it can really soak up all the rich caramel sauce and give you the moistest sponge. Once you leave the pudding in the sauce, it can be left out at room temperature wrapped in cling film wrap for up to 48 hours. What results is a buttery, toffee sponge that is then reheated in the oven for 15 minutes, melting the sauce within the pockets of the cake and producing a self-saucing dessert that is simply divine.
Now, anyone who knows me knows how much I love all things sweet, how I’d rather order dessert at a restaurant than a main course, and how if I’m committing to dessert than I really am committing. That means ice cream with everything, extra sauce, extra cream, extra crusts on pies. But for this, I found that pairing this with ice cream almost made the experience worse (as blasphemous as that may sound). So, I either recommend marrying your sticky toffee pudding with a dollop of crème fraîche or a cold glass of milk. Enjoy!
- 7 tablespoons (100g) butter (softened)
- ¾ cup (175g) brown sugar
- 2 large eggs
- 1 ¾ (225g) flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tbsp molasses (dark corn syrup or treacle works too)
- 9 ½ fl oz (275 ml) whole milk
- ¾ cup (175g) brown sugar
- 3 ½ tablespoons (50g) butter
- 1 cup (225 ml) heavy (double) cream
- 1 tbsp molasses (dark corn syrup or treacle works too)
- Set oven to 180ºC (350ºF) and grease a 3 or 4 pint pan (1.7-2.5 litre)
- Cream together the butter and brown sugar until combined
- Whisk in the 2 eggs
- Gradually add the flour and whisk to incorporate
- Add the baking powder, baking soda and molasses. Mix until combined
- Slowly pour in the milk while continuously whisking throughout until smooth
- Pour into baking pan and bake for 35-40 minutes until the sponge springs back when pressed
- While the cake is baking melt the butter, sugar and half the cream together in a saucepan over medium heat
- Bring mixture to a boil while continuously stirring
- Add the molasses, and stir continuously, letting mixture boil for 2-3 minutes until it develops a deep caramel color
- Remove pan from heat and add the rest of the double cream and mix until combined
- Once the sponge is finished, pour over the sauce and let the pudding soak for up to 48 hours (covered at room temperature is fine)
- When ready to serve, heat up the pudding for 15 minutes at 180ºC (350ºF) and serve with clotted cream or whipped, ice cream or custard