Sticky Toffee Pudding- #100bakes

My first bake of 2022: a Sticky Toffee Pudding baked in my Nordicware Anniversary 6 cup Bundt Pan.

Happy New Year to all my followers. Sorry for the lack of blogging on here but that’s down to being busy at work in the day job, as well as all my baking commitments.

I really hope that 2022 is a better year for everyone. This time last year I didn’t feel at all positive and I actually cried when Big Ben struck midnight. Mr S thought I was being so negative. But I tend not to get over excited about things because if I do, I get really disappointed and on a downer when things go wrong or get cancelled. This year, however we had a more enjoyable Christmas and even though both Mr S and I had Covid at the beginning of December, we are so thankful we got it mildly and have made a good recovery in time for the Christmas celebrations.

I haven’t made any New Year’s Resolutions apart from that it’s my 50th birthday this year and I intend to live every day to the full and be thankful for what I’ve got. I lost two beloved family members last year and it’s made me realise how precious life is. So I’m trying to spend time doing things which make me happy and one of those is writing my blog.

My friend bought me a brilliant poster at Christmas which is from https://www.crumbsbycollette.co.uk/ Crumbs By Collette makes gifts for the home baker as well as having three different Baking Challenges which can be shared on Social Media with a hashtag. I got the #100bakes poster. The idea is that you choose one of the bakes on the poster, make it, post a photo on SM with the #100bakes hashtag and also scratch off the square above the bake, revealing a picture of that bake. There is also a Little Bakes Challenge, as well as a bread one. I thought this was a super idea as I’m always up for a new challenge.

Here is my #100bakes poster in situ on the back of my office door. I’d love to have it up in my kitchen but there’s no room!

The first challenge of 2022 just had to be a Sticky Toffee Pudding. We always have a roast dinner on New Year’s Day and I make a Sticky Toffee Pudding. It’s definitely one of my go-to desserts if we ever go out for Sunday lunch in the Winter.

A perfect dessert for a Winter’s day. Thanks to my sister in law for taking the photo of me pouring the toffee sauce all over the pudding!

My Sticky Toffee Pudding does not contain dates as my children don’t like them. I put raisins in, instead. I also bake it in my 6 Cup Nordicware Anniversary Bundt Pan to make it look extra special.

STICKY TOFFEE PUDDING BUNDT

If you do not have a bundt pan, you can bake your Sticky Toffee Pudding like a cake in a 20cm round, loose bottomed cake tin. Grease this before use.

Serves 8

You will need:

  • 225g raisins
  • 100ml milk
  • 100ml water
  • 1 tsp bicarbonate of soda
  • 115g butter or baking margarine, softened
  • 175g light brown Muscovado sugar
  • 2 large Free Range eggs, beaten
  • 175g self raising flour
  • 1 tsp vanilla extract

For the Toffee Sauce:

  • 100ml double cream
  • 90g light brown Muscovado sugar
  • 30g butter

How to make your Sticky Toffee Pudding Bundt:

  • Preheat your oven to 180oC/160oC fan/ or Gas 4. I use a fan oven so I baked mine at 160oC.
  • Put the raisins into a pan along with the milk and the water. This needs to be brought to a simmer on a low heat until most of the liquid has soaked up the raisins. Take off the heat and add the spoonful of bicarbonate of soda to the pan. Great fun to watch it fizz up! When this is done, put the raisin pan to one side and let it cool down completely.
  • Now for the main part of the cake: Beat the butter or margarine and sugar together until light and fluffy. I used Stork in my recipe today as I had some leftover from baking cupcakes. Gradually add the eggs. If it looks like the eggs are going to curdle the mixture, add a tablespoonful of flour to the mixture.
  • Beat in the raisin mixture as well as the spoonful of vanilla extract. Then you will need to add the remainder of the flour by carefully folding it into the mixture.
  • Spoon the mixture into your preferred cake tin, ensuring it is spread out evenly.
  • Bake in the oven for 45-50 minutes. I actually took mine out at 42 minutes as my oven gets on the hot side so maybe check it at 40 minutes. I tested it with a skewer and it came out clean then.
  • While your cake is cooling down, make the toffee sauce. This is just made by simply heating the double cream, brown sugar and butter together in a small pan on the stove. The sauce will thicken slightly.
  • The cake can be taken out of the tin about 10 minutes after you have taken it out of the oven. Let it cool down completely or serve it straightaway, depending on your preferences. You could also serve the sauce separately in a jug. I chose to pour mine all over the cake and we ate ours about an hour after making it as I was busy getting the roast dinner ready.

This cake is perfect served hot, cold or with custard, ice cream or double cream. I have frozen the main part of the cake before (without the toffee sauce) and made that fresh when needed. Although leftovers are never around when I have made this cake. At the time of typing (Sunday 2nd in the afternoon), I am thinking I haven’t eaten lunch and knowing there’s half of the pudding cake left in the fridge. Oh dear!

1/100 of the #100bakes challenge completed. What shall I bake next?

Happy Baking!

Love Sam xx

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