A few years ago, I became obsessed with sticky toffee pudding. I looked for it on the dessert menu of every restaurant and I knew I had to create the perfect recipe. And what’s the best part of the perfect sticky toffee pudding? The rich, decadent toffee sauce of course!
This gooey, sticky, buttery sauce is so simple to make, requires just one saucepan and is a serious crowd pleaser. Pour over ice cream, use it in brownie batter, whip it up with some cream – you can enjoy it in so many ways. If you’ve made it once, trust me, you’ll want to make it again and again.
Like I said, you’ll need one large saucepan to combine all the ingredients. You’ll also need a wooden spoon (for mixing, obviously) and a couple of glass jars for storing your sauce.
130g light brown sugar
1tbsp black treacle
300ml double cream
2tsp vanilla extract
- Add all of the ingredients into a large saucepan and place over a low heat. Stir every so often, until the butter has melted and the sugar has dissolved.
- Bring the mixture to the boil and stir for another minute.
- Allow the sauce to cool in the pan, stirring occasionally. Once cool, pour into glass jars with airtight lids and store in the fridge for up to three days.
If you’ve got any leftover sauce, it’s the perfect match for my Sticky Toffee Cupcakes! Simply poke a few holes in the top of your cupcakes, drizzle with the Sticky Toffee Sauce and let it soak in before frosting.
Have you made this recipe? I’d love to hear your thoughts!