Sticky toffee pudding always reminds me of the old Dullstroom hotel which I spent many, many fantastic weekends visiting in the 80’s and 90’s. Hot gooey and unbelievably good, you just have to try this one.

What you need

Cake mixture

1 1/3 cup flour
1 1/2 teaspoons baking powder
100g treacle sugar
pinch of salt
1/2 cup milk
2 eggs
1 teaspoon vanilla essence
75ml melted butter

Toffee Sauce

120g soft butter
200g treacle sugar
250ml cream

The process

In a large bowl, sift the flour, add the sugar, salt and combine well.

In another bowl, add the milk, eggs, vanilla essence and melted butter. Whisk together until you get a slight froth on the top.

Add the liquid to the dry ingredients and mix well.

Pour into a buttered baking dish and bake at 180 Celsius for 40 minutes until the cake is firm to the touch.

The sauce

Add all of the ingredients to a pot and simmer for 5 minutes or so over a medium heat.

I prefer to pour sauce over the individual servings but you can also poke holes into the cake and pour it over the top as it comes out of the oven and let it soak in.

It’s very rich and should serve 6 people no problem.