Recipe byThe ZestyPlate Kitchen
A moist, treacly sponge soaked in luscious homemade toffee sauce. The British pudding everyone asks for, best served warm with cream or ice cream.
Sticky toffee pudding is one of those puddings that vanishes from the table almost as soon as it lands: a soft, treacly sponge soaked in a warm, buttery toffee sauce. It is rich and gooey in the best way. Serve it warm with cold cream or vanilla ice cream and watch everyone go quiet.
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Prep 15 min
Cook 40 min
Total 55 min
Easy
Scale:
- 2 large Eggs
- 225g Self-Raising Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate Of Soda
- 275ml Milk
- 100g Butter
- 125g Muscovado Sugar
- 1 tbs Black Treacle
- 300ml Double Cream
- 1 tsp Vanilla Extract
Nutrition (per serving)
430
kcal
8g
Protein
37g
Carbs
28g
Fat
Estimated per serving. How we calculate this.
Tags:
Pudding Cake Desert
Preparation
- Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre ovenproof dish.
- Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat with an electric handheld whisk for about 30 seconds, until combined. Pour in the milk gradually and whisk again until smooth, then pour into the prepared dish. Bake for 35 to 40 minutes, until well risen and springy in the centre.
- For the sauce, put all the sauce ingredients into a saucepan and stir over low heat until the sugar has dissolved and the butter has melted, then bring to the boil, stirring, for a minute.
- To serve, pour half the sauce over the pudding in the dish. Serve with the cream or ice cream.
Tips from the ZestyPlate Kitchen
- Pull the sponge from the oven while it is still springy; an overbaked one turns dry.
- Get the toffee sauce going while the pudding bakes so you can pour it over hot.
- Prick the sponge with a skewer in a few places so the sauce sinks right in.
- The contrast of warm pudding and cold cream is the whole point, so serve it that way.
Frequently Asked Questions
Yes, both the sponge and sauce reheat well. Warm the sponge gently and pour over fresh hot sauce just before serving.
Black treacle and muscovado sugar do the heavy lifting, giving that rich, caramel depth. Plain white sugar won't get you there.
Yes, the sponge freezes well. Defrost it, warm it through, and make or reheat the toffee sauce to serve.
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