Sticky toffee pudding
- February 2012
- Serves 10-12
- Takes 20 minutes to make, 30-35 minutes to cook
Sticky toffee pudding is a British classic and this recipe is everything a pudding should be. Sweet, sticky, dense but not too heavy.
- 29.3g (18g saturated)
- 44.7g (32.9g sugars)
You can make the sponge and sauce the day before (keeping them chilled and separate) to allow the flavours to mellow and mingle. Wrap the sponge in cling film and cover the cooled toffee sauce. Heat the sponge through in a preheated oven for 15 minutes. Warm through the toffee sauce, then pour over the hot sponge.
The finished sponge can be frozen. Wrap well in cling film, then foil and store in the freezer for up to 2 months. Defrost at room temperature and heat through in an oven, then top with freshly made toffee sauce.
Rate & review