Sticky Toffee Pudding with Homemade Caramel Sauce

Sticky Toffee Pudding with Homemade Caramel Sauce


For the sponge: 

  • 100 g Meadowbrook Farm butter (softened)
  • 175 g Gem Demerara sugar
  • 2 large Costcutter eggs
  • 225 g Fitzgerald’s self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 tbsp Lyles black treacle
  • 275 ml Meadowbrook Farm full fat milk


For the caramel sauce: 

  • 100 g Meadowbrook Farm butter
  • 125 g Gem Demerara sugar
  • 1 tbsp Lyles black treacle
  • 250 ml double cream
  • 50 ml Meadowbrook Farm full fat milk
  • 1 tsp vanilla extract




  1. Preheat the oven to 180C/fan 160C/gas 4.
  2. To make the sponge, mix all the ingredients except the milk together in a mixing bowl.
  3. Gradually add the milk and continue to mix with an electric mixer on low until all ingredients are completely combined.
  4. Pour the mixture into a wide tin and bake for 35-40 minutes.
  5. To make the sauce, place all the ingredients in a saucepan, put on a low heat. Stir until the sugar dissolves and the butter melts.
  6. Turn up the heat and allow to simmer for 1 minutes while stirring continuously.
  7. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen the sides with a knife before turning them out.
  8. Serve the sticky toffee pudding warm with the caramel sauce drizzled over it.


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