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Sticky toffee sauce |

sticky toffee sauce

Sticky toffee sauce

I have so many great memories of sticky toffee pudding from the Dullstroom hotel to pubs and restaurants in England, so I went out to find a great recipe. It was easier than I thought and then made the pudding even easier with a bought sponge cake. This is excellent to deal with a sweet craving and the quickest hot dessert when you are at a loss and just don’t want to spend much time in the kitchen.

Your guests will never know if you use a bought sponge smothered in this fabulous sauce. They will ask for the recipe so be prepared.

What you need

100g butter
100ml brown sugar
100ml thick cream
100ml golden syrup

(If you like a lot of sauce, just use the principle of equal amounts of everything)

The process

Add all of the ingredients to a pot and heat until all of the sugar is dissolved and the sauce is golden and shiny.

Take the sponge cake, cut into pieces and pack into an oven dish, much like you would if you are making a bread and butter pudding.

Pour over the hot sauce and let it sit for about 5 minutes before serving so that the cake absorbs the sauce. Serve it with whipped cream, custard or just as it is.

Simple and a winner every time!

I have tried it with vanilla, chocolate and coffee sponge cakes before and itโ€™s really good with any of them.

If you want to make something from scratch the easy malva pudding is simply fantastic.


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8 Responses to “Sticky toffee sauce”

  1. Keta Pretorius says:

    Hi again, Graham,
    I have had such pleasure making various recipes from your site, over the last few years, in fact. I can’t thank you enough. I have recommended your site (cookbook.co.za) to friends in New Zealand and Australia (and locally of course) and hope that they, too, fall in love with your recipes.

    I would love to give something back to you. I have a very favourite soup recipe that absolutely explodes in your mouth, which I would very much like to share with you. I can’t remember where I got the recipe, but I must have found it somewhere on the internet or in a magazine, and have been making it for a number of years now. I tweaked it a little so as not to be guilty of plagiarism. I hope I am doing the right thing by posting it here, but here goes:

    VEGETABLE AND BEAN SOUP
    1 1/2 litres water
    2 carrots, chopped
    3 stick celery, sliced (including leaves)
    1 medium green pepper, chopped
    Lots of freshly ground black pepper
    1 tablespoon chicken stock powder
    2 potatoes, cubed
    1 can baked beans in tomato sauce
    2 Russian sausages, sliced into 1 cm pieces.

    Bring water, stock powder, carrots, celery, green pepper and pepper to boil on high.
    Reduce heat and simmer for 20 minutes, until veggies are soft.
    Add potato, baked beans and sausages. Bring to boil again and cook for another 30 to 45 minutes.
    When ready to serve, I mash it up a little with a potato masher. It should still be reasonable chunky.
    Serve with Vetkoek.

    VETKOEK:
    2 1/2 cups cake flour
    1 teaspoon salt
    1 teaspoon sugar
    1 teaspoon instant yeast
    1 tablespoon olive oil
    1 cup warm water

    Mix in food processor with dough fitting for a couple of minutes until a ball is formed.
    Allow to rise in an oiled bowl until double in size. Divide into 6 pieces, stretch and flatten gently, and allow to rise for another 30 minutes or so.
    Heat oil on high heat until required temperature, reduce to medium
    -high and fry vetkoek on both sides until beautifully browned and well-risen.

    • Graham says:

      Awesome Keta, thanks so much. I do love a good vetkoek. I am so glad your are finding the site good value and hope you enjoy many more of the recipes.

  2. Keta Pretorius says:

    Hi Graham! You are my HERO! What a delicious recipe for sticky toffee pudding! I poured the sauce over the hot pudding as it came out of the oven, served it last night WITH ULTRAMEL – YUM YUM YUM!!! and ate the leftovers tonight with Ultramel. It was as moist and as delicious as it was last night! The only thing I did differently was to cut down slightly on the sugar all round. OH MY!!! Thanks Graham.
    Regards, Keta.

    • Graham says:

      Thats fantastic keta, thanks so much. Gotta love a little ultramel (or a lot)! ๐Ÿ™‚ This is a winter must do recipe. Try Priscilla’s short rib recipe some time, it will be up a little later, I seriously could not get enough.

  3. hazel says:

    Hi Graham, I’m making this tonite to take to my Bible study group 2moro – I’m depending on the other comments from all the people who said they loved it!
    Can a person bake the pud tonite and then warm it up tomorrow and only then pour over the sauce, or should I pour over the sauce tonite and just warm it all up tomoro?

    • Graham says:

      Hi Hazel, It will be fine to make it ahead of time. Keep sauce separate and warm the cake as well in a 180 oven for about 5 minutes, then poke a few holes into the surface and pour over the hot sauce, that will allow it to seep right in. Enjoy the evening and happy womans month.

  4. Graham says:

    Happy thanks giving… Enjoy it

  5. Paul C says:

    Thanksgiving is this weekend in Canada. This dessert looks perfect after the turkey. I like the natural ingredients! Thanks.

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