Sticky Toffee Pudding
A classic British dessert, this warm, moist sponge cake is infused with rich molasses and topped with a luscious caramel sauce, perfect for any occasion.
Ingredients
Pudding Base
- 1/2 cup granulated sugar Adds sweetness
- 1/2 cup butter, at room temperature Provides richness and moisture
- 1 cup molasses Depth of flavor
- 1 large egg Binding agent
- 2 1/2 cups all-purpose flour Structure and texture
- 1 1/2 tsp baking powder Leavening agent
- 1 tsp ground cinnamon Warmth and flavor
- 1 tsp ground ginger Spicy warmth
- 1/2 tsp ground cloves Aromatic flavor
- 1/2 tsp salt Enhances sweetness
- 1 cup very hot water Provides moisture
Caramel Sauce
- 1 cup granulated sugar For sweetness in sauce
- 1/2 cup butter Richness in sauce
- 1 cup heavy whipping cream Creamy texture
- 2 tsp vanilla extract Enhances flavor depth
Serving
- to taste Fresh whipped cream For serving, adds lightness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking dish lightly with butter.
- In a mixing bowl, cream together the granulated sugar and butter until light and fluffy.
- Add the molasses and mix until combined.
- Beat in the egg until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
- Gradually add the dry mixture to the molasses mixture, alternating with hot water, starting and ending with the dry ingredients.
- Pour the batter into the prepared baking dish, spreading it evenly.
Baking
- Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick comes out clean.
Caramel Sauce Preparation
- Melt sugar and butter in a saucepan over medium heat until golden.
- Carefully stir in the heavy whipping cream and vanilla extract, and stir until smooth. Set aside.
Serving
- Let the pudding cool for a few minutes before cutting into squares.
- Serve warm with caramel sauce drizzled over the top, and add fresh whipped cream if desired.
Notes
For best results, use room temperature butter, allow the pudding to rest before serving, and keep an eye on the caramel while making it.