Sticky toffee madness

By ani - March 12, 2018

A few weeks ago, my husband and I met with some friends at one of Pizza Express’s branches near Camden. It was Sunday afternoon and we were looking for a spacious, baby friendly place where we could fit the prams and have some coffee with the little ones. Thus, we ended up in the local Pizza Express restaurant. I don’t know why, but we had never been to any of the popular branches before so I was quite curious to taste some of their food. As we were having just coffee and tea, we decided to treat ourselves and get something sweet too (although lately I have been trying to eat healthy and return to my pre-pregnancy body :P ). My husband and I are both chocolate lovers, but this time we wanted to try something new and went for the Sticky Toffee Bundt Cake instead. A warm toffee sponge cake with sticky toffee sauce, served with salted caramel gelato – tempting huh?! :D . And TG we did! The pudding was ABSOLUTELY AMAZINGLY DELICIOUS!

Ever since we tried that sticky toffee cake, we have been obsessed with it, so I decided to give it a try and here is my take on this modern British classic dessert. Traditionally, the dessert consists of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. As my husband is not a big fan of dates I found an alternative recipe including only sugar and black treacle or molasses. Sticky, gooey and surprisingly easy to make, this British classic is definitely a winner and something you should try (if you haven’t done it yet). See the full recipe below.

Sticky toffee pudding

For the cake:
100g softened butter, plus extra for greasing
175g light muscovado or brown sugar
2 large free-range eggs
225g self-raising flour
1 tsp baking powder
1 tsp soda bicarbonate
3 tbsp black treacle
275ml full-fat milk
double cream or vanilla ice cream, to serve

For the sauce:
100g butter
125g light muscovado or brown sugar
1 tbsp black treacle
300ml pouring double cream
1 tsp vanilla extract

Preheat the oven to 180C/160C Fan/Gas 4 and butter a wide ovenproof dish or cake tin. Add the butter, sugar, eggs, flour, baking powder, soda and treacle into a mixing bowl and beat using an electric handheld whisk for about 30 seconds or until combined. Add the milk gradually and whisk again until smooth. Pour into the prepared dish and bake for 35–40 minutes or until well risen. The cake should remain quite soggy or gooey.

For the sauce, mix all the ingredients in a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

Once the cake is ready, pour half the sauce over the pudding in the baking dish and use the remaining sauce for decoration. You can serve with whipped cream or ice-cream. Enjoy!

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