Description
This Sticky Toffee Pudding is soft, buttery, and drenched in a warm toffee sauce! A classic British dessert that’s easy to make and perfect for any occasion. Serve with whipped cream or ice cream for the ultimate indulgence!
Ingredients
For the Pudding:
✅ ½ cup unsalted butter, softened
✅ ¾ cup brown sugar
✅ 2 large eggs, room temperature
✅ 1 teaspoon vanilla extract
✅ 1 ½ cups all-purpose flour
✅ 1 teaspoon baking powder
✅ ½ cup milk
For the Toffee Sauce:
✅ ½ cup butter, melted
✅ 1 cup brown sugar
✅ ¾ cup heavy cream
✅ 1 teaspoon vanilla extract
✅ ¼ teaspoon salt
Instructions
1️⃣ Preheat the Oven: Set to 350°F (175°C) and grease an 8-inch square baking dish or individual ramekins.
2️⃣ Make the Batter: In a mixing bowl, cream together butter and brown sugar until light and fluffy.
3️⃣ Add Wet Ingredients: Mix in eggs one at a time, then add vanilla extract.
4️⃣ Combine Dry Ingredients: In another bowl, whisk together flour and baking powder. Gradually add to the butter mixture, alternating with milk, stirring until smooth.
5️⃣ Bake the Pudding: Pour batter into the greased dish and bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
6️⃣ Make the Toffee Sauce: While the pudding bakes, melt butter and brown sugar in a saucepan over medium heat, stirring constantly.
7️⃣ Add Cream & Vanilla: Slowly stir in heavy cream, vanilla, and salt, letting it simmer for 2-3 minutes until thickened.
8️⃣ Assemble & Serve: Once baked, poke small holes in the pudding and pour warm toffee sauce over the top. Let it soak for 5 minutes before serving.
9️⃣ Garnish & Enjoy! Serve warm with whipped cream, vanilla ice cream, or extra sauce!
Notes
- For Extra Moistness: Let the pudding soak in extra sauce before serving.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Microwave slices with a spoonful of sauce for 30 seconds before serving.
- Make-Ahead: Bake pudding ahead and warm with fresh sauce before serving.