Sticky Coffee Pudding is a deliciously moist, rich dessert that combines the bold flavors of coffee and brown sugar with a soft, spongy cake. Topped with a sweet, sticky toffee sauce, this comforting pudding is perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Ingredients:
For the Pudding:
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup (115g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
2 large eggs
1/2 cup (120ml) strong brewed coffee, cooled
1 teaspoon vanilla extract
For the Toffee Sauce:
1/2 cup (115g) unsalted butter
1 cup (200g) light brown sugar, packed
1/2 cup (120ml) heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square baking dish, or individual ramekins if preferred.
2. Make the Pudding:
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the brewed coffee and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
3. Bake the Pudding:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the pudding comes out clean. The top should be golden and slightly springy to the touch.
