Sticky Toffee Pudding (Without Dates)

Instructions

Preheat the oven to 350 °F and butter an 8x8 pan. Sift the flour, baking powder, baking soda, cloves and nutmeg together in a bowl.

Cream the room temperature butter with the dark brown sugar and eggs until combined. Add the dry ingredients and mix just until blended, then fold in the toasted walnuts.

Pour the batter into the buttered pan and bake for about 25 minutes, until a skewer pushed into the center comes out clean.

While the cake bakes, make the toffee sauce. Put half the cream, the sugar and the remaining butter in a large heavy saucepan and boil over medium-high heat, stirring constantly, for about 10 minutes. It is ready when it has thickened slightly and turned deep golden.

Take the pan off the heat and let it cool for 5 minutes. Gradually whisk in the rest of the cream, standing back because the mixture will bubble vigorously, then stir over low heat until smooth.

Poke the warm cake all over with a chopstick or the handle of a wooden spoon. Pour half the toffee sauce over the top, making sure it soaks into every part, and let it sit for at least 30 minutes.

Serve the pudding warm, topped with the remaining toffee sauce and a spoonful of creme fraiche or unsweetened whipped cream.