Sticky Toffee Pudding

Story behind the dish

There's something utterly comforting about a warm pudding that envelops you in sweet, sticky goodness, and nothing quite hits the spot like a classic sticky toffee pudding. This dessert has roots in Britain, where it’s cherished as a rich treat for special occasions or cozy weekends at home. The luscious toffee sauce smothers a moist sponge, creating a harmony of caramel and velvety cream that makes every bite a delight.

Imagine slicing into this decadence, releasing fragrant notes of black treacle and buttery richness—you're transported to a world of indulgence. Whether shared with loved ones or enjoyed solo with a dollop of cream, this pudding is sure to become a treasured favorite.

Ingredients

• ¾ cup (6 oz) butter
• ¾ cup (6 oz) muscovado sugar
• 2 large eggs
• 1 ¾ cups (6 Oz) self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 3 tablespoons black treacle
• 1 cup (9 fl oz) milk
• Double cream, to serve

For the toffee sauce:

• ¾ cup (6 oz) butter
• ½ cup (4 oz) muscovado sugar
• 1 tablespoon black treacle
• 1 ¼ cups (10 fl oz) double cream
• 1 teaspoon vanilla extract

Step-by-step

1. Preheat your oven to 350°F (180°C). Lightly butter a wide, shallow 1.7-liter (3-pint) ovenproof dish.
2. In a mixing bowl, combine the butter, muscovado sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and black treacle. Beat with an electric hand whisk for about 30 seconds until smooth and well combined.
3. Gradually pour the milk into the mixture while whisking, until the batter is smooth and creamy.
4. Pour the batter into your prepared dish, spreading it evenly.
5. Bake in the preheated oven for 35–40 minutes, or until the pudding is well risen and springy in the center.
6. While the pudding bakes, prepare the sauce: in a saucepan, melt the butter, then stir in the muscovado sugar, black treacle, and double cream over low heat until the sugar dissolves and the butter melts completely.
7. Bring the sauce to a gentle boil, stirring for about 1 minute. Remove from heat.
8. Once baked, pour half of the warm toffee sauce over the pudding directly in the dish.
9. Serve each slice with an extra drizzle of sauce, and a generous helping of double cream or ice cream on the side.

Chef’s tips & serving ideas

• Warm the pudding slightly before serving to enhance its moist, tender crumb and for maximum caramel-y goodness.
• For an extra indulgence, add chopped pecans or walnuts into the batter or sprinkle on top of the sauce for a lovely crunch.

Closing thoughts

There’s no denying that sticky toffee pudding feels like a warm hug on a plate—rich, sticky, and utterly satisfying. Whether enjoyed after a hearty meal or as a decadent treat to cap off your day, this classic dessert promises comfort in every bite. Gather your ingredients, follow these simple steps, and let the luscious aroma fill your kitchen. Happy baking!