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Baked Sticky Rhubarb Pudding

Baked sticky pudding with rhubarb and a moist sponge cake soaked in warm toffee sauce. British dessert style with a quick simmered toffee sauce that pools around each slice.
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Prep Time 20 minutes
Cook Time 40 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For pudding
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup butter softened
  • 0.75 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 2 cup fresh rhubarb diced
For toffee sauce
  • 1 cup brown sugar
  • 0.5 cup heavy cream
  • 0.25 cup butter

Equipment

  • 1 sheet pan

Method
 

Bake the pudding
  1. Preheat the oven to 350°F and grease an 8x8-inch baking dish.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and brown sugar until fluffy, then beat in the eggs and vanilla extract.
  4. Add the dry ingredients alternating with buttermilk, mixing just until combined.
  5. Fold in the diced fresh rhubarb until evenly distributed.
  6. Pour the batter into the prepared dish and bake for 35-40 minutes, until a toothpick comes out clean (no wet crumbs).
  7. Let the pudding cool for 10 minutes so it’s warm but not boiling hot.
Make toffee sauce and finish
  1. Combine the brown sugar, heavy cream, and butter in a saucepan and simmer for 5 minutes, until it looks glossy and slightly thickened.
  2. Poke holes in the warm pudding so the sauce can soak in.
  3. Pour half the toffee sauce over the pudding, letting it sink into the sponge.
  4. Serve with the remaining toffee sauce and ice cream.

Notes

Pro tip: pour the sauce while the pudding is warm and the holes are freshly poked, so the sponge absorbs it instead of sitting on top. Store covered in the fridge up to 3 days; rewarm individual portions in the microwave. Freezing is not recommended because the rhubarb and sponge texture can soften too much. For a dairy-light swap, use half-and-half or evaporated milk in the toffee sauce, knowing it may be slightly less glossy.