This candy bar sticky toffee pudding really is reminiscent of a candy bar—at least it has candy bar components: nuts, chocolate chunks, marshmallows, and a sticky toffee topping. The cake mellows it down somewhat and balances the sweetness of the candy, but it is still a bit sweet yet very good.
The Candy Bar Sticky Toffee Pudding Recipe
For the toffee sauce
This is not complicated to make. You will need a candy thermometer. Just cook it until you reach the desired temperature.
- 1 1/4 cups heavy whipping cream
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 1/4 cup (1/2 cube) salted butter
- 1 teaspoon butterscotch flavor
- In a large heavy saucepan, add the cream, brown sugar, corn syrup, and butter. Over medium heat, bring the ingredients to a gentle boil stirring often. Continue cooking until the temperature reaches 230 degrees. You will need to stir constantly as it approaches the targeted temperature. Set aside.
- Once the sauce has started to cool, stir in the flavor. Let the sauce cool completely.
- It the sauce is too thick to spread, thin with a little additional whipping cream.
For the sticky toffee pudding
- 1 3/4 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 cubes) butter
- 2/3 cup brown sugar
- 2 large eggs
- 2/3 cup miniature marshmallows
- 2/3 cup chopped walnuts
- 2/3 cup chocolate chunks
- 2/3 cup milk
- 2 teaspoons vanilla flavor
Preheat the oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In the bowl of your stand-type mixer, cream the butter and sugar together. Beat in the eggs, flavor, and then add the marshmallows, nuts, and chocolate chunks.
- Add the flour mixture and beat until just well combined, scraping down the sides of the bowl.
- Scrape the batter into the prepared pan. Bake for 25 minutes or until the cake tests done with a toothpick stuck in the center of the cake. Let cool on a rack in the pan.
To Assemble the Sticky Toffee Pudding
- Spread the sauce on the cooled cake.
- Place the topped cake in the oven set at 350 degrees for six minutes or until the sauce is bubbling thickly. Remove from the oven.
- Grasp the edges of the parchment paper and lift the cake to cutting board for cutting and serving. Serve with sliced bananas or candy pieces and whipped cream or ice cream.