Recipe: Sticky toffee pudding

I write about comfort food a lot. The kind of food that feels like a hug and that’s sometimes needed after a tough day, on a cold day or when you just feel a little delicate. Comfort food for me is a lot about texture, I often want something soft or creamy, ideally with melted cheese. A creamy pasta dish fits the comfort food brief for me and so does anything with creamy mashed potatoes.

But recently I have discovered comfort food in the form of pudding too, something I actually hadn’t thought about until I made this sticky toffee pudding. I think find it comforting because it’s soft and warm and silky. It feels like a wonderfully warm hug and that is desperately needed these days, isn’t it?!

The original recipe is by baking queen Mary Berry but I have altered it a little to fit the ingredients I had at home. If you prefer to use the original recipe you’ll find it here. I also halved the recipe as I didn’t have enough butter to hand for the full batch when I first made it, but then realised that the halved recipe was the ideal size for me. It was enough for 4-6 servings which I find is plenty for such a decadent pudding.

Sticky toffee pudding, serves 4-6

Adapted from Mary Berry’s recipe.

For the cake:

50 g softened butter plus extra for greasing

87,5 g light muscovado (or light brown) sugar

1 large egg

112,5 g self-raising flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 1/2 tbsp golden syrup

137,5 ml whole milk

For the sauce:

50 g butter

62,5 g light muscovado (or light brown) sugar

1/2 tbsp golden syrup

150 ml double cream

1/2 tsp vanilla

To serve:

double cream

Preheat the oven to 180C/160C Fan. Butter a shallow ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and golden syrup into a mixing bowl. Beat using an electric whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 30–35 minutes or until well risen and springy in the centre.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve, pour half the sauce over the pudding in the baking dish. Pour the other half into a jug to serve along side the pouring cream. Eat warm.