Sticky Toffee Pudding With Port Toffee Sauce Recipe

Name: Sticky Toffee Pudding With Port Toffee Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter, melted; 8 ounces (about 1 1/4 cups) pitted prunes, quartered; 1 cup tawny port; 2 teaspoons pure vanilla extract; 1 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup packed dark brown sugar; 1/2 teaspoon finely grated lemon zest; 2 large eggs, at room temperature; 8 tablespoons unsalted butter; 3/4 cup packed dark brown sugar; 2/3 cup heavy cream; 3 tablespoons tawny port; 2 tablespoons mild molasses; 1 teaspoon lemon juice; 1/8 teaspoon salt; 1/2 cup chopped roasted and salted pistachios (optional); Maldon salt (optional)

Servings: persons

5 tablespoons unsalted butter, melted
8 ounces (about 1 1/4 cups) pitted prunes, quartered
1 cup tawny port
2 teaspoons pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed dark brown sugar
1/2 teaspoon finely grated lemon zest
2 large eggs, at room temperature
8 tablespoons unsalted butter
3/4 cup packed dark brown sugar
2/3 cup heavy cream
3 tablespoons tawny port
2 tablespoons mild molasses
1 teaspoon lemon juice
1/8 teaspoon salt
1/2 cup chopped roasted and salted pistachios (optional)
Maldon salt (optional)

1
Adjust oven rack to middle position and heat oven to 350u00b0F. Grease a 9-inch round baking pan with 1 tablespoon butter. Set pan large roasting pan lined with clean kitchen towel. Bring kettle or medium saucepan of water to boil over high heat.
2
Bring prunes and port to boil over medium-high heat in small saucepan. Reduce heat to medium-low and simmer until liquid is slightly reduced and prunes are plump, 8 to 10 minutes. Stir in vanilla. Remove from heat and cool slightly, about 10 minutes.
3
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
4
Pulse prunes, cooking liquid, brown sugar, and lemon zest in food processor until ground to a paste. Add eggs and pulse several times until thoroughly combined. With machine running, pour in remaining 4 tablespoons melted butter.
5
Transfer prune mixture to large bowl. With rubber spatula, fold in flour mixture.
6
Scrape batter into prepared pan. Add enough boiling water to reach about halfway up sides of pan. Cover roasting pan tightly with aluminum foil.
7
Bake until tester inserted in center of cake comes out with moist crumbs attached, 40 to 50 minutes. Immediately remove pan from water bath and set on wire rack (keep covered).
8
Melt butter in medium saucepan over medium heat.
9
Add brown sugar and salt and whisk until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream, port, and molasses and whisk to combine. Reduce heat to medium-low and simmer until frothy, about 3 minutes. Stir in lemon juice.
10
Poke cake with paring knife or skewer, then, pour toffee sauce over pudding and spread evenly with rubber spatula. Allow to cool slightly, about 10 minutes, then scoop out portions and sprinkle with (optional) pistachios and Maldon salt.
11
Leftovers can be refrigerated for up to 3 days; be sure to microwave portions until heated through prior to serving.

993

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 tablespoons unsalted butter, melted, 8 ounces (about 1 1/4 cups) pitted prunes, quartered, 1 cup tawny port, 2 teaspoons pure vanilla extract, and more.

Yes, Sticky Toffee Pudding With Port Toffee Sauce Recipe 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.

That's it — enjoy your meal!