Sticky Toffee Pudding – a delicious recipe with butter, muscovado sugar, golden syrup, eggs, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C/350F/gas 4.
2
Grease a 1.2 litre/2 pint pudding basin.
3
Heat 50 g butter, 50 g sugar and syrup in a pan over a low heat until smooth.
4
Pour half the sauce into the basin.
5
Reserve remaining sauce.
6
Melt rest of butter and sugar in a heavy-based pan.
7
Remove from heatl.
8
Cool for 10 minutes.
9
Mix in eggs.
10
Sift flour and salt into a large bowl.
11
Make a well in the centre.
12
Pour in melted mixture and stir until combined.
13
Spoon into basin.
14
Bake for 40 - 45 minutes or until springy to touch.
15
Run a knife around edge.
16
Carefully turn out onto a large plate.
17
Reheat reserved sauce, pour over the pudding and serve.
18
Note: to ensure a smooth sauce, use a heavy saucepan.
646
kcal
Calories
41
g
Fat
64
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 175 g butter, plus extra to grease, 175 g dark muscovado sugar, 3 tablespoons golden syrup, 2 eggs, beaten, and more.
Yes, Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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