Q: Can I use canned peaches for Peach Sticky Pudding?

A: Yes. Drain them very well and pat them dry before chopping. Canned peaches add extra moisture to the batter so if you use them, reduce the milk by two tablespoons to compensate.

Q: My toffee sauce is too thick. How do I fix it?

A: Add a splash of cream to the saucepan and warm it over low heat while stirring. The cream will loosen the sauce back to a pourable consistency. If it has hardened completely, start over with a low heat and add the cream gradually.

Q: Can I make this pudding gluten-free?

A: Yes, swap the flour for a 1-to-1 gluten-free baking flour. The texture will be very similar to the original and the toffee sauce is naturally gluten-free.

Q: Can the pudding be made a day ahead?

A: Absolutely. Bake the pudding, let it cool, cover with foil, and refrigerate. Make the toffee sauce fresh just before serving and reheat both the pudding and sauce before bringing them to the table.

Peach Sticky Pudding with Homemade Toffee Sauce

Description

This Peach Sticky Pudding is warm, soft, gooey, and soaked in a rich homemade toffee sauce. Fresh chopped peaches bake into the tender cake, creating little pockets of juicy sweetness in every bite.

Ingredients

Scale

For the cake:
1 1/2 cups chopped fresh peaches
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
3/4 cup brown sugar
2 large eggs
1/2 cup milk
For the toffee sauce:
1 cup brown sugar
1/2 cup heavy cream
3 tablespoons butter

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Instructions

Preheat the oven to 350 degrees F.
Grease a 9×13 inch baking dish or a deep 9-inch square dish well with butter.
In a bowl, whisk together the flour and baking soda, then set aside.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
Beat in the eggs one at a time.
Mix in the milk.
Add the flour mixture to the wet ingredients and stir until just combined.
Gently fold in the chopped peaches.
Pour the batter into the prepared dish and smooth the top.
Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown.
While the pudding bakes, add the brown sugar, heavy cream, and butter to a small saucepan over medium heat.
Stir constantly until the butter melts and the sugar dissolves.
Bring to a gentle boil, then reduce the heat and simmer for 3 to 4 minutes until slightly thickened.
Remove the toffee sauce from the heat.
As soon as the pudding comes out of the oven, pour about half the toffee sauce over the top.
Let it soak in for a few minutes.
Serve warm with the remaining toffee sauce on the side.

Notes

Use ripe, sweet peaches for the best flavor. Do not overbake the pudding, and pour the toffee sauce over it while it is still hot so it soaks in beautifully.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: British-Inspired

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 38g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg