Sticky Toffee Pudding with Brandy Butterscotch Sauce Recipe


Nutrition

Cal/Serving: 741
Daily Value: 37%
Servings: 6

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat42g65%
Saturated26g130%
Trans1g0%
Carbs88g29%
Fiber1g2%
Sugars70g0%
Protein6g11%
Cholesterol156mg52%
Sodium455mg19%
Calcium89mg9%
Magnesium13mg3%
Potassium129mg4%
Iron1mg7%
Zinc1mg4%
Vitamin A1469IU29%
Vitamin C1mg1%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg16%
Niacin (B3)1mg6%
Vitamin B60mg2%
Folic Acid (B9)47µg12%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E1mg7%
Vitamin K4µg5%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Sticky Toffee Pudding
Allison Beck

A sticky-sweet dessert that is best served with a rich caramel or butterscotch sauce, and a bit of vanilla ice cream or slightly sweetened whipped cream.

While this dessert can be served any time of year, it is particularly festive to serve during the holidays.

Adapted from Rebecca Rather’s “The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style.” 

3.16
Ratings100

INGREDIENTS

For the pudding:

  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon smooth apricot jam
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon distilled white vinegar

For the sauce:

  • ¾ cup (1 ½ sticks) unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • ½ cup hot water
  • 1 tablespoon brandy
  • Vanilla bean ice cream or whipped cream, for serving

DIRECTIONS

For the pudding:

Preheat the oven to 450 degrees. Grease a 9-inch glass pie plate with butter or cooking spray.

Using an electric mixer fitted with the paddle attachment, beat the sugar, egg, and jam on high speed for 15 minutes. (Yes, 15 minutes. Do not try to cheat to save time. I tried it, and the recipe didn’t work).

In a medium bowl, stir together the flour, baking soda, and salt to blend. Add the milk and flour mixture, alternating with the egg mixture, in 3 increments. After each addition, beat on low speed until combined.

Melt the butter in a small saucepan over medium heat and stir in the vinegar. Add the butter mixture to the flour mixture and beat on medium-low speed until combined.

Pour the batter into the prepared pie plate. Cover with aluminum foil that has been greased with butter or cooking spray and bake for 35 to 45 minutes, until the pudding is a rich, brown color. If it is still pale in the center, cook a little longer. Just before the pudding is done, make the sauce.

For the sauce:

Melt the butter with the cream, sugar, hot water, and brandy in a medium saucepan over medium heat, stirring until blended and hot.

Pour half the sauce over the pudding immediately after you remove it from the oven. As soon as the sauce is absorbed, pour the remaining sauce over the pudding. Cut into wedges and serve hot, with vanilla bean ice cream or whipped cream.

Recipe Details

The pudding can be made up to 3 days ahead, stored tightly covered in the refrigerator and reheated on high in the microwave for about 1 minute, until heated through.

Servings: 6

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1 Comments

tdm-35-icon.png

The photo does not resemble the recipe. So what's it a photo of? looks yummy!

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