This easy Sticky toffee pudding recipe had to be the last one to finish off British recipe Month. We have made some gorgeous recipes during this Month such as this beef wellington or traditional british scones. But I had to end it with my favourite, sticky toffee pudding is a delicious dessert, it’s moist and accompanied with a gorgeous toffee sauce.
There are a variety of ways to make this, including steaming the pudding but I have found this way to work a charm.
Start off by getting a large mixing bowl and whisking together all of the wet ingredients until combined, it should be a yellow colour. Next up add in all of the dry ingredients, sifting is optional, I do not find it makes a huge difference to the final texture. Now whisk this through well until you have a smooth batter.
Pour this into a greased loaf tin and bake for 30 mins at 170c (or equivalent see cooking temperature conversion chart). You want to make sure it is all cooked through and firm on top, check with a bamboo skewer and keep it to one side.
Meanwhile make the toffee sauce. In a frying pan over a low steady flame, add the cream, sugar and butter. Keep stirring until it comes to a gooey brown consistency, then simmer on a low flame still stirring for 5 more minutes. Remove from the heat and allow to cool, transferring to a jug will make it easier for pouring, you can add nuts at this stage like I did.
With the cake slightly cooled make holes with a bamboo skewer all over the cake and pour over about half of the toffee sauce, some will go into the holes through the cake and sit at the bottom, lovely! Return to the oven at the same temperature to bake for 5 minutes to warm the sauce and help it work through the cake.
Remove from the oven and allow to cool before cutting into wedges and serving alongside with some more warmed sauce on top and vanilla ice cream! Absolutely gorgeous!