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.
Hi Graham,
I have just finished making my sticky toffee pudding and i must say, it is very tasty.
I am however worried mine did not come out as brown as your one and i used all the ingredients as you have indicated in the recipe.
Please advise on how to get the right colour on my pudding.
Regards
Princess
Hi princess, the treacle sugar should make a rick dark sauce, it should be a similar colour but some sugars may be a slightly different colour. Did you use treacle sugar? Happy days G
Hi
As I am not a regular cook, could you kindly inform me what kind of cream is required, is it the normal cream in a can, or fresh cream
Hi Nazlie, must be fresh cream that can be whipped.. Happy days G
Hi Graham,
I used to stop over regularly at the Dullstroom Hotel on my way to Palaborwa, for 2 reasons only. That was their pan fried trout and sticky toffee pudding.
If your recipe is as good as theirs then I am going to have a winner.
Thanks.
Hi dave, I know the Old Dullstroom Hotel well been going to Dullies since the late 80’s and can tell you that this is pretty close, let us know what you think. Cheers for now G
Hi Graham, i am having 16 guests over for my 50th on Sunday and would like to make a special desert. My idea was a sticky toffee but i need to make it in advance, can i do that and is it served cold or hot? Perhaps you can give me an idea of what other desert i could make instead of sticky toffee for a hot winter lunch. Regards Vivien
Happy Birthday for Sunday Vivien.. You can make it ahead and let the cake and sauce cool, then shortly before serving heat the sauce on low and pour over individual pieces of the cake, it works beautifully. Cheers for now G
Hi G I see you have two recipes for Sticky Toffee sauce one with the syrup and one with the treacle sugar. I opted for this one for the 21st. I made a chocolate box cake (baked it in a beer box) pricked holes into the cake cut it into individual servings and poured the syrup over. What a hit!. It was fantastic. I just trippled the ingredients. Feel like a roly poly today.
Hi Barbs, in winter roly poly is OK, hope you had a bit left over. I try all sorts of things and both work just as well, s slightly different flavour but good each time. So glad it was a success, I also like to poke a few holes in the cake to help it absorb. Cheers and have a lekker day, G
Hi Graham,
Any substitute for the sugar? Unable to find it locally in Australia, would brown sugar be okay or not? p.s. Prepared your greek chicken last night, splendid to say the least!
Monica
Hi Monica, glad you enjoyed the Greek chicken. You can substitute the treacle sugar for something like sugar with molasses, or any brown sugar where the granules are not dry and separate but seem to cling to one another. It’s a common baking ingredient so there must be something like it down under. If all else fails use a very dark brown sugar. Happy days, G
Hi Graham!
I can’t find your recipe for Greek chicken on the website. Help!
Thanks!
Sandy
Hi Sandy, here you go
https://cookbook.co.za/chicken-recipes/greek-style-chicken-pieces/
Have a leaker evening G
Hi G,
Wish to make this for a 21st. About 30-40 people. How many sponge cakes should I use and how should I cut them (as though you were making a bread and butter pudding or trifle?) Also do I then double the ingredients for the sauce and how far in advance can I make the sauce or should I do the sauce just before we are ready to eat desert. Should I use chocolate sponge instead of vanilla? Sorry all the questions
Hi Barbara, you would need 4 or 5 cakes for that many people, cut into rectangles of about 8/cake. The sauce can be doubled, trebled with no problem and can be made the day before. Just reheat on a gentle heat shortly before serving. Have a fabulous time. G
Made this for Fathers Day and it really was delicious.
Thats a lucky Dad in your household, glad you enjoyed. Cheers G
Hi Graham
I have 2 questions:
* Can one use margarine eg Rama or Stork Bake instead of butter.
* Roughly what size dish should one use to bake the pud in?
Hi Renz, I suppose you could use margarine but butter is the business… it’s about a 20cm square dish. Cheers for now G
Hi, I found and made this recipe last Sunday,when my daughter and son-in-law were here for dinner. Your recipe is so good my son-in-law would leave home to get some more. I have given my daughter the recipe!!!! It really is fantastic-Thank you,
Regards,
Carol.
Hi Carol, I just love to hear this sort of story, happy kids and happy Mom… Cheers for now G