Sticky toffee pudding is a classic British dessert that is perfect for wintertime. This dish is made with a sponge cake that is soaked in a toffee sauce, and then topped with a rich and creamy custard.
The whole dish is then baked until it is warm and gooey.
If you want to make sticky toffee pudding at home, you will need the following ingredients:
- 1 cup (250 grams) of self-raising flour
- 1/2 cup (120 grams) of brown sugar
- 1/2 cup (120 grams) of unsalted butter, softened
- 2 eggs
- 1 teaspoon of vanilla extract
- 3/4 cup (180 ml) of milk
- For the toffee sauce:
- 1/2 cup (120 grams) of unsalted butter
- 1 cup (200 grams) of brown sugar
- 1/2 cup (120 ml) of double cream
To make the sponge cake, start by creaming together the butter and sugar until it is light and fluffy. Beat in the eggs, one at a time, until they are fully incorporated.
Stir in the vanilla extract. Add the flour and milk alternately to the batter, starting and ending with the flour. Mix until everything is well combined.
Pour the batter into an 8×8 inch baking dish that has been greased with butter or cooking spray. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25-30 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
While the cake is baking, you can start on the toffee sauce. In a saucepan over medium heat, melt together the butter and sugar until it becomes a smooth mixture. Stir in the cream and continue to cook until the sauce has thickened.
Once the cake is done baking, allow it to cool for a few minutes before spooning on the toffee sauce. Be sure to generously cover the cake with sauce so that it can soak in.
Allow the cake to sit for at least 30 minutes so that the flavors can meld together.
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Tesco sticky toffee pudding is best served warm or cold
