RECIPE: Sticky Toffee Pudding

Most will know the name before the flavor of this classic dessert, but sticky toffee pudding is actually a simple bake to make at home. Molasses and brown sugar build a deeply delicious sponge base, which you top with a caramel sauce. The result: a decadent dessert perfect for holiday hosting.

Curious about the name? The British origins define the two parts of this cake. Toffee is a broader term across the pond referring to caramel flavors of all textures- think ‘Toffeed Apple’. “Pudding” is also an umbrella term, used as widely as “dessert” in the British isles, but mostly referring to any single-serving cakes, pudding cups, or fruit and cream. 

For our purposes, this ‘pudding’ is perfect for parties and hosting. This recipe works best with mini bundt pans or a cupcake baking sheet, but a high-walled tray works as well; you’ll just need to cut the cake into brownie squares to serve. The mini bundts serve a dual purpose– they make individual plating simple, and the pocket in the center collects extra caramel-saucy-goodness. This dessert can be served cold and warm, and lends itself easily to reheating. 

Ingredients:

CAKE

• ¾ cup butter
• ¾ cup brown sugar
• 2 large eggs
• 3 tbsp molasses
• 1 cup flour
• 2 tsp baking powder
• ⅔ cup whole milk

SAUCE

• 1/3 cup butter
• ½ cup brown sugar
• 1 tbsp molasses
• 1 1/4 cup of heavy whipping cream
• 2 tsp vanilla extract

Instructions:

CAKE

Preheat the oven to 350F. Grease or flour a baking pan and set aside. 

Mix butter, sugar, molasses, and eggs together with a hand blender or whisk until combined. Add flour and baking powder to the bowl slowly while mixing until fully combined. The consistency should be smooth and thick. Gradually mix in milk until smooth— the batter will appear slightly mealy but this is normal.

Pour mixture into the baking pan. Bake for 30-35 minutes. The cake should be fully risen and springy in the middle.

SAUCE

Warm up butter, sugar, and molasses in a sauce pan over low heat, stirring to combine. Add heavy cream and vanilla extract slowly while stirring. Continue to stir until the sugar has completely dissolved. Bring the mixture to boil, stirring continuously for one minute.

Remove the sauce from heat and add it to a serving carafe/gravy boat. Once the cakes are done and cooled enough to remove, you’ll plate them and then pour the sauce over the top. Serve with vanilla ice cream.