Sticky Toffee Pudding


  1. Place the cream, brown sugar and honey in a small saucepan over medium heat and bring to a boil, whisking occasionally. Reduce the heat to medium and simmer for 2 minutes, to thicken a little.
  2. Whisk in the whiskey (or brandy) and simmer 1 minute. Serve the sauce warm.

You can refrigerate this sauce in an air-tight container until the expiry date on the cream you used to make it. To use, reheat the sauce in a small saucepan over medium heat until fluid.

Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018