Sticky Toffee Pudding | Ash Baber (2024)

Over the past month there has been someone in my Instagram comments that has been forcing me to make sticky toffee pudding.

I had never even tried sticky toffee pudding, so I bought it…I’m mad that I never tried it earlier. It is so good, I needed to learn how to make it.

Not to tickle my own pickle or whatever BUTTTT the one I made is so much better than the one I bought. But either way, I have learnt that I love sticky toffee pudding.

Sticky toffee pudding has 2 parts to it, the cake and the sauce. The first thing we are going to make is the cake.

Here are the ingredients you’ll need to make this:

• Milk – we’re going to soak the dates in this, to soften them.
• Dates – any dates do work, but Medjool dates work best.
• Baking soda – I have learnt, from Google, that adding this into the milk helps break down the dates, which helps them soften.
• Unsalted butter
• Brown sugar – light or dark brown sugar does work, but I recommend using dark brown sugar. This is going to give you the most flavour and moisture.
• Vanilla
• Eggs
• Plain flour – also known as all purpose flour.
• Baking powder – to help the cake rise.
• Salt – to enhance the flavours.

Like I mentioned at the start of this blog post, I only recently tried sticky toffee pudding for the first time. So I am not an expert.

But to me, sticky toffee pudding seems like a dessert that should have spices in. Spices as in cinnamon, not chillies.

Sticky toffee pudding gives me autumn vibes, so I feel like it needs a few spices.

But looking at other recipes, no one seems to add them, I don’t really know why.

I decided to add cinnamon, ginger and some cardamom into mine. I tried making this with the spices, and without.

THE SPICES MADE IT SO MUCH BETTER.

So I recommend adding them too. If you don’t want to add them all, a little bit of cinnamon is great.

But it is totally up to you, you could add none and it will still be good. I just think it tastes warmer with the spices…if that makes sense.

Once you have made your cake batter and this is in the oven baking, it’s time to make the sauce.

I’m not sure what this sauce is called exactly. I’m confused a bit.

I’ve been calling it caramel, but I guess it’s not really a caramel. So then I assumed it’s a toffee sauce because…sticky toffee pudding.

But then I’ve seen people call it a butterscotch HOW AM I SUPPOSED TO KNOW WHICH NAME IS CORRECT?

So we are just going to call it sauce.

Making it is very easy, all you need is:

• Unsalted butter
• Brown sugar – again dark brown sugar is going to give you the best flavour.
• Vanilla extract
• Salt
• Double cream – also known as heavy cream.

All you need to do is add all this into a pot, let it come to a boil, then simmer it for 1-2 minutes, you just want it to thicken slightly.

I’ve seen some people boil their sauce for longer, so that it gets thicker.

For me, I preferred mine to not be too thick. I think it soaked into the cake better when it wasn’t too thick.

But if you wanted a thicker sauce, you could simmer yours for a little longer than I did.

Once your cake has baked, and it is still hot, you want to poke holes into it, then pour half of the sauce over it.

After this, walk away. You want to leave this alone for 30 minutes so that the cake can soak up the sauce.

At this point, it is going to smell very nice, you might be tempted to dig in.

But patience is key today. The cake tastes so much better once it has soaked up the sauce a bit. So make sure to wait.

But then after you can cut it into slices and finally eat it!

• Nutella Bread Bombs
• Cookie Dough Cheesecake
• Nutella Stuffed Cookies
• Twix Cupcakes