Sticky Toffee Pudding Recipe

In a separate bowl, whisk together the flour, the remaining 1 teaspoon baking powder, and salt; set this aside for now.

In the bowl of a stand mixer, beat the butter and sugar together until the mixture is light and creamy.

Spread the batter evenly into a thoroughly greased 8-inch round or square cake pan, smoothing the top. Bake in the oven for 30 to 40 minutes, or until a tester inserted into the middle comes out with just a few moist crumbs clinging.

While the cake bakes, start the toffee sauce: melt the butter in a saucepan, then stir in the sugar until it's dissolved. Stir in the heavy cream and salt, then simmer over medium heat, stirring frequently, until the sauce has thickened and reduced to about 2½ cups. Keep a close eye on it to prevent overboiling.

Once the cake is done, take it out of the oven and immediately invert it onto a plate to loosen it, then return it to the pan. Use a skewer or fork to poke holes all over the cake. Spoon about 1 cup of the warm sauce over the cake, letting it soak in for several hours, or ideally, overnight. When completely cool, cover loosely with foil and refrigerate until you're ready to serve. If you like, you can gently warm the cake in a low oven, but watch it closely to ensure the sauce doesn't burn. Finally, invert the saucy cake onto a serving platter.