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Peach or Mango Sticky Toffee Pudding

I love peaches in my baking—peach cobbler, peach crisp, peach pie, and peaches in muffins. Peach sticky toffee pudding is no acception to that and absolutely to die for.

Substituting with Mangos in the Sticky Toffee Pudding

Often peaches are not available in our local grocery store.  When the peaches are not in season, it seems that mangos are available.  In this sticky toffee pudding recipe, and most recipes, you can substitute one for the other.

The Peach Sticky Toffee Pudding Recipe

For the toffee sauce:

This is not complicated to make.  You will need a candy thermometer [1].  Just cook it until you reach the desired temperature.

Instructions:

  1. 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.
  2. Once the sauce has started to cool, stir in the flavor.  Let the sauce cool completely.
  3. It the sauce is too thick to spread, thin with a little additional whipping cream.

For the pudding:

Preheat the oven to 350 degrees.  Line an 8×8-inch baking pan with parchment paper.

  1. In a medium bowl, whisk the flour, baking powder, nutmeg, and salt together. Set aside.
  2. In the bowl of your stand-type mixer, cream the butter and sugar together. Beat in the eggs and extract.
  3. Add the flour mixture and beat until just well combined, scraping down the sides of the bowl. Add the chips and peaches.
  4. 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

  1. Spread the sauce on the cooled cake. 
  2. 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. 
  3. Grasp the edges of the parchment paper and lift the cake to cutting board for cutting and serving.  Serve with whipped cream or ice cream.