The best sticky toffee pudding
- January 2015
- Serves 8
- Hands on time 30 minutes, oven time 50 minutes
This seriously is one of the best sticky toffee pudding recipes you will ever taste. It goes wonderfully with our toasted nut and demerara ice cream.
- 40.8g (25g saturated)
- 78.7g (63.2g sugars)
Make the pudding up to 1 day in advance (although it’s at its absolute best on the day it’s made) and keep covered in the fridge. Bring back to room temperature and warm through in an oven heated to 170°C/fan150°C/gas 3 for 20-25 minutes, then serve with the reheated sauce.
Freeze in its dish, well wrapped in cling film, for up to 3 months. Defrost, then reheat as above. Freeze the sauce in an airtight container, defrost and reheat on the hob.
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