One of the most incredible desserts has to be Sticky Toffee Puddings, with lashings of butterscotch toffee sauce on a cold day. It’s rich, comforting, and downright irresistible. This recipe isn’t just about making a perfect, gooey, toffee-drenched cake but to dial it up a notch with the addition of Guinness to the sponge and the butterscotch sauce. The stout adds a malty, bitter and slightly boozy note to pair with the treacly sponge and sauce, making this crowd-pleasing dessert even more delicious.
I baked the treacly sponge into individual bundt tins, as I love the swirls baked into the sponge, a more attractive way to present the sponge base than a square slice of the sponge. If you don’t have a similar tin, then you can bake it into a square buttered baking dish or a 15cm square cake tin, to portion up in slices with the sauce. The recipe will give you plenty of sauce, as there’s nothing worse than a lot of sponge to eat and not a lot of sauce, it can be easier halved if you don’t want your dessert to swim off the plate.
Plus, it’s surprisingly easy to make—no fancy techniques, just a bit of mixing, baking, and, of course, pouring that glorious toffee Guinness sauce over the top.
So grab a pint of Guinness (one for the pudding, one for you), and let’s get baking. Trust me, this is the sticky toffee pudding you didn’t know you needed in your life.
Equipment You'll Need
Sticky Toffee Pudding with Guinness Recipe
- Total Time: 35 minutes
- Yield: Serves 6
Description
Serves 6
Ingredients
For the Sponge –
- 86g Pitted Dates, chopped
- 50ml Water
- 50ml Guinness
- 1/2 tsp Bicarbonate of Soda
- 86g Soft Dark Brown Sugar
- 25g Unsalted Butter
- 1 Free Range Egg
- 86g Self Raising Flour
For the Sauce –
- 200ml Double Cream
- 200g Unsalted Butter
- 200g Soft Dark Brown Sugar
- 200ml Guinness
Instructions
- Put the dates, water, Guinness and Bicarbonate of Soda in a small saucepan, over a gentle heat soften the dates to a paste for around 15 minutes. Set aside to cool.
- Butter the individual bundt tin well (make sure you get into all the corners), or use a 15cm Square tin, and set aside.
- Cream the butter and sugar together until pale and fluffy, beat in the egg and the flour, stir in the cooled date mixture. Spoon the mixture between the bundt holes evenly, only a third full as will rise while baking. Bake for 20 minutes until risen and spongey, if baking in a 15cm square tin bake for 30-40 minutes.
- Make the sauce while the sponges are baking. In a saucepan, combine all the sauce ingredients, melt on a low heat, until all are melted, then increase the heat to a boil then reduce down to low heat and simmer for 10-15 minutes until thickened.
- Turn out the sponges to serve or if using the cake tin, cut into squares and serve with a lot of the sauce. You can add ice cream or double cream as well to serve but delicious on its own with the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Bake
- Cuisine: British
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