• Chloë's Kitchen

Sticky Toffee Pudding

Hello friends, I'm so happy to share with you my classic sticky toffee pudding recipe. It's been a long time coming. I've been making this since I was a kid. It's the desert to beat all deserts and perfect to serve at your next dinner party or for your family on a Sunday after a proper roast dinner, preferably by the fire in your PJs. I was waiting for the perfect autumnal day to make this recipe here in LA as it's been so hot recently. But the weather finally dipped bellow 70 degrees F and the clouds took over the sky, so it was time to officially bring this scrumptious desert to you. Traditionally, sticky toffee pudding is made with dates in the cake to make it extra sticky, but as a child I wasn't a fan of dates so I always made it without. But I would recommend adding some finely chopped dates in to the batter if you like them. However, it's still perfect without them. I hope you love this British classic as much as I do. 



You will need:

For the cake - 

1 Stick Butter

1 1/4 Cups Flour

3/4 Cup Brown Sugar

1/4 Cup Black Treacle (you can use Molasses if you can't find this)

2 Large Eggs

1 1/4 Cups of Milk 

1 Tsp Baking Powder

1/2 Tsp Salt

1 Tsp Cinnamon

1/2 Tsp Ground Ginger

1/2 Tsp Nutmeg 

(You can also just use 2 tsps of Pumpkin Pie Spice Mix)

For the toffee sauce - 

1 Stick Butter

1 Cup Heavy Cream

1/2 Cup Brown Sugar

1/4 Cup Black Treacle (or Molasses)

1 Tsp Flakey Maldon Sea Salt

1 Tsp Vanilla Extract



Preheat oven to 350 F (175 C)

In the bowl of a stand mixer with the whisk attachment, or in a bowl with an electric hand whisk, beat your butter and sugar until fluffy. Then add in your eggs one at a time.  Next, it's time for the treacle! Whisk again until combined and then add in your flour with the spices, salt and baking powder. Whisk to incorporate and then slowly add in your milk little by little until combined. 

Pop it in to a greased 8-9inch brownie pan or baking dish and bake for 30 minutes until a knife inserted comes out clean. 

While the cake is baking, you can start on your toffee sauce. 

In a heavy bottomed pan like a dutch oven, add in your butter, brown sugar, treacle, heavy cream, salt and vanilla extract and turn the heat on a medium/high heat. Melt it all together whilst stirring constantly. Once it's all melted and combined, let it bubble away for around 2-3 minutes then turn off the heat and let it sit. 

As soon as the cake it ready, take it out of the oven and pour over 2/3 of the toffee sauce. Then let it sit for 15-20 minutes so the cake absorbs all the toffee goodness. 

Cut and serve in squares with vanilla ice cream or proper English custard. 

Enjoy every scrumptious bite!