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Sticky Banoffee Pudding Cake

We’ve thought about it a fair amount and we think we’ve honed in on what is one of the hardest parts about making a great dessert; apart from trying to be sure you’ve cooked it to perfection, it’s finding the right balance of flavors and making sure your dish, which is sure to be sweet to begin with, isn’t too sweet or cloying. Which is what is so impressively wonderful about this recipe.
A rich cake that’s rich and dense in flavor and consistency, and which is made even better by pouring a homemade toffee sauce on top, then broiling it until it’s sticky and amazing. And, because we’re already being gluttonous, save some more of that sauce to drizzle it over the whole thing as you’re serving it…you’ll think you’ve died and gone to heaven!
Now, if you’ve made the cake and are wondering whether you can muster the energy to also make the sauce – which does take a little finessing over the stove – please, if you’ve got the time and patience to make the cake, you’ve got the ability to make this sauce. It is goooooood. Broiling it on the cake gets an A+ from us, plus you can spoon it on to ice cream or any other sweet treat you like, and we would also totally support eating it in spoonfuls from the saucepan or storage container of your choosing. It’s that good.
We added walnuts and butterscotch chips to our sticky banoffee pudding cake, along with the mashed banana, and we loved the outcome, but if you want to choose either walnuts or butterscotch chips, it would still be great. Just don’t skip the banana. It adds great flavor and texture, plus, it keeps the cake super moist and almost fudgy in consistency, so it’s an integral part of the recipe. If you end up making one thing this week, this sticky pudding cake should be at the top of your recipe list. Everyone will love it and you’ll be so glad you put in the time.

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