Chudleigh's Butter Toffee Sticky Cakes
Serves 2 | Perfect for dinner parties- Milk
- Oats
- Wheat
- Egg
- Soy
- Tree nuts
- May contain traces of allergens
Serve up a surefire showstopper of a dessert. This mouth-wateringly moist brown sugar cake is fully doused in a rich butter toffee sauce made with real cream, brown sugar and butter. All you need to do is warm it up and enjoy every last bite
Ingredients
290 g
Sticky Toffee Cakes
(Contains: Milk, Oats, Wheat, Egg May be present: Soy, Tree nuts)
Nutrition facts
Cooking Steps
Preparation instructions. Ovens and microwaves may vary. These are guidelines only. ļ»æ Microwave Oven (1000 watts): (Heat from frozen 1 cake at a time) 1. Remove cake from plastic film. 2. Place cake right side up in its cup on a microwave safe dish. 3. Heat on high for 50-60 seconds. 4. Let cake stand in cup for 2 minutes. Invert cake on serving plate and serve. Conventional Oven: (Heat from frozen) 1.Preheat oven to 350F (175C). 2. Remove plastic film and place cake, in its cup on a baking sheet. 3. Heat for 14 ā 16 minutes. 4. Let cake stand for 1 ā 2 minutes. Invert cake on serving plate and serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Ā Rich, buttery toffee flavour that most reviewers found deeply satisfying; some found it quite sweet, while others felt it was just right.
- Ease of prep:Ā Incredibly quick and easy to heat ā both the microwave and oven methods work well, making it a great last-minute dessert option.
- Suggestions:Ā Serve with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. Some reviewers suggest adding extra caramel sauce on top, or a splash of rum or bourbon for added depth. Try the oven method if you find the microwave version too soft or mushy. One reviewer had great results using an air fryer at the same temperature for about 8 minutes.
- Leftovers:Ā Handy to keep in the freezer for unexpected guests or a quick treat; reviewers note that sharing one cake between two people can be just enough given the richness.
