Sticky Toffee Recipe

Prep and Oven

Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking dish or line it with parchment, leaving an overhang for easy removal.

In a large bowl, cream 0.5 cup softened unsalted butter with 0.75 cup packed light brown sugar and 0.25 cup granulated sugar until light and fluffy, about 3–4 minutes with a hand or stand mixer on medium speed.

Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.

In a separate bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt.

With mixer on low, add the dry ingredients to the butter mixture in two additions, alternating with 0.5 cup whole milk (start and end with dry ingredients). Mix until just combined — do not overmix.

Spread batter evenly into the prepared baking dish and smooth the top with a spatula.

Bake in preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (the cake should be springy and not fully dry).

Remove cake from oven and let rest in the pan while you prepare the toffee sauce. The cake should remain warm.

While the cake bakes, make the sauce. In a medium saucepan set over medium heat, combine 0.75 cup unsalted butter and 1 cup packed dark brown sugar. Stir continuously until the butter melts and the sugar dissolves, about 3–4 minutes.

Carefully add 1 cup heavy cream (warm the cream slightly to avoid seizing if you prefer) and 2 tbs golden syrup (optional). Increase heat slightly and bring mixture to a gentle simmer, stirring frequently. Let simmer for 3–5 minutes until slightly thickened and glossy.

Remove saucepan from heat and stir in 1 tsp vanilla extract and 0.25 tsp sea salt. Taste and adjust salt or sweetness if desired. Keep sauce warm; transfer to a heatproof bowl if needed.

If you want an extra-thick sauce for pouring over individual portions, simmer an additional 2–3 minutes, watching carefully so it does not burn. If sauce gets too thick while cooling, rewarm gently and whisk in a tablespoon of cream to loosen.

Using the parchment overhang, lift the warm cake from the pan and place it on a cutting board. Cut into 6–8 squares.

Arrange portions on plates, spoon a generous amount of warm toffee sauce over each piece so the sponge soaks slightly and becomes sticky.

Serve each portion with a dollop (about 2 tbsp) of double cream or a scoop of vanilla ice cream. Sprinkle a pinch (about 1/8–1/4 tsp) of flaky sea salt over the sauce if using, then serve immediately while warm.

Leftover cake and sauce: store cake covered and sauce refrigerated in a sealed container for up to 4 days. Reheat sauce gently before serving; warm cake in a 300°F (150°C) oven for 8–10 minutes or microwave briefly.