Introduction
Sticky toffee pudding is not just any dessert; itās a showstopper that combines the rich flavors of caramel, soft sponge, and creamy sauce into one cohesive experience. This delightful British classic has become a cherished favorite in kitchens around the world. With a moist texture and luxuriously sweet toffee sauce, itās the kind of dessert that leaves a lasting impression on everyone you serve it to. The best part? Itās surprisingly simple to make!
Detailed Ingredients with measures
- For the Sponge:
- 1 1/4 cups self-raising flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- For the Toffee Sauce:
- 1 cup light brown sugar
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
Directions
1. Preheat your oven to 350Ā°F (175Ā°C). Grease and line an 8-inch round baking pan.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. Gradually add the flour and milk alternately to the batter, mixing until smooth.
4. Pour the batter into the prepared pan and bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. For the toffee sauce, melt the brown sugar and butter together in a saucepan over medium heat. Stir in the cream and vanilla extract, allowing the mixture to simmer until thickened, about 5-7 minutes.
6. Once the cake is done, pour half of the warm toffee sauce over the sponge and let it soak in for a few minutes.
7. Serve each slice with an additional drizzle of the toffee sauce and, if desired, a scoop of vanilla ice cream for that extra indulgence.
Nutritional Information
Each serving contains approximately:
Calories: 410 kcal
Carbohydrates: 60g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Sugar: 45g
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350Ā°F (175Ā°C). Grease and line an 8-inch round baking pan.
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Step 3: Combine Dry and Wet Ingredients
Gradually add the flour and milk alternately to the batter, mixing until smooth.
Step 4: Bake the Sponge
Pour the batter into the prepared pan and bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Make the Toffee Sauce
For the toffee sauce, melt the brown sugar and butter together in a saucepan over medium heat. Stir in the cream and vanilla extract, allowing the mixture to simmer until thickened, about 5-7 minutes.
Step 6: Soak the Sponge
Once the cake is done, pour half of the warm toffee sauce over the sponge and let it soak in for a few minutes.
Step 7: Serve
Serve each slice with an additional drizzle of the toffee sauce and, if desired, a scoop of vanilla ice cream for that extra indulgence.
Notes
Serving Suggestions
This dessert pairs beautifully with whipped cream or additional toffee sauce.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave before serving.
Baking Tip
Ensure that your ingredients, particularly the butter and eggs, are at room temperature for the best results.
Cook techniques
Creaming Butter and Sugar
Creaming the softened butter with granulated sugar until light and fluffy is crucial for adding air to the batter, resulting in a light texture for the sponge.
Alternating Dry and Wet Ingredients
When mixing in the self-raising flour and milk, alternate between the two. This method helps to maintain the batterās texture and prevents it from becoming overly dense.
Baking the Sponge
Bake the sponge in a preheated oven, and ensure you check for doneness by inserting a toothpick into the center. It should come out clean when the cake is fully cooked.
Making Toffee Sauce
To create the toffee sauce, melt the brown sugar and butter together gradually over medium heat, then add cream and allow it to simmer until thickened. This creates a rich and smooth sauce.
Soaking the Sponge
Pouring warm toffee sauce over the baked sponge enables it to absorb the flavors, enhancing the moisture and richness of the dessert.
FAQ
Can I make this dessert in advance?
Yes, you can prepare the sponge and toffee sauce in advance. Simply store them separately and combine when ready to serve.
What can I substitute for self-raising flour?
You can make your own self-raising flour by adding 1 1/2 teaspoons of baking powder to each cup of all-purpose flour.
How should I store leftovers?
Store any leftover sticky toffee pudding in an airtight container in the refrigerator for up to three days. Reheat in the microwave before serving.
Can I use a different type of sugar for the toffee sauce?
While light brown sugar provides a specific flavor, you can experiment with dark brown sugar or coconut sugar for a different taste.
Is it possible to make this dessert gluten-free?
Yes, you can substitute self-raising flour with a gluten-free flour blend. Ensure that the blend contains a rising agent to achieve similar results.
Conclusion
More recipes suggestions and combination
Chocolate Lava Cake
Indulge in a rich and gooey dessert with molten chocolate center that pairs well with ice cream.
Caramel Bread Pudding
Try a comforting bread pudding made with caramel sauce for a delightful twist.
Vanilla Bean Panna Cotta
This creamy dessert complements sticky toffee pudding well for a luxurious combination.
Classic Cheesecake
Serve a slice of silky cheesecake for a perfect balance of flavors and textures alongside your pudding.
Warm Apple Crisp
Add this warm, spiced apple dessert for a delightful contrast to the sticky sweetness.
