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 it’s really good with any of them.

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