That’s a mouthful of a cake, but it’s not just any cake. It is a glorious, girdle-busting cake.
The sticky toffee pudding cake, like fine wine, gets better with age. Traditionalists will be shocked to learn that sticky toffee pudding without dates or prunes is possible.
We go for the closest substitute in this recipe while preserving the distinctive stickiest pudding possible.
Choose your favourite topping and get ready to dig in. Try with No Churn Vanilla Ice Cream. Have fun!
Homemade Sticky Toffee Pudding CakePrint Recipe
- 185 grams of plain flour
- 1 1/2 teaspoons of baking powder
- 120 grams of soft brown sugar
- 1/2 pinch of salt
- 110 ml of milk
- 2 pieces of medium-size eggs
- 6 tablespoons of melted butter
- 4 teaspoons of vanilla extract
- 60 grams of butter, unsalted
- 100 grams of soft brown sugar
- 125 ml of double cream
- Set the oven to 338°F (170°C) and assemble all of the dry ingredients in a mixing bowl.
- Using a separate container, whisk together the wet ingredients until frothy.
- Lubricate the dish, making sure it’s a great deep yet squat dish; you want depth in this bake, which helps with the sumptuousness. Don’t skip this critical step! Nobody enjoys a scorched bum.
- Blend and stir the wet ingredients into the dry ingredients until thoroughly mixed and pour into the greased pan. There will be small lumps, but this is okay. They are the extra moist chunks from the soft brown sugar, and they will dissolve eventually.
- In a pre-heated oven, bake for about 20 minutes or until the top is firm and a spear comes out nearly clean.
- Allow the cream, butter, and sugar to dissolve in a saucepan gradually.
- Once dissolved, continue to boil the mixture steadily while stirring constantly. If you leave this unattended, your saucepan will burn. At this time, be cautious since the sugar becomes quite hot.
- For about 15 minutes, continue to stir over high heat or until the bubbles are enormous and burpy and the toffee is a great golden brown colour. At this point, the cake should be almost baked.
- Retrieve the cake from the oven and use a cocktail stick or skewer to poke small holes all over it, making sure to reach the bottom to allow the toffee sauce to permeate the cake.
- Drizzle the slightly cooled sauce over the cake carefully, stopping now and then and getting rid of any tiny air bubbles in the cake holes.
- Let the sauce sit for 10 minutes after you’ve applied it to all sides of the cake.