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Cozy Oatmeal Stout Sticky Toffee Pudding Recipe with Easy Caramel Sauce

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A comforting sticky toffee pudding made with oatmeal stout and rolled oats, topped with a rich caramel sauce. This recipe is quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 1 cup rolled oats (90g)
  • 1 cup all-purpose flour (120g) – swap with almond flour for gluten-free
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter (115g), softened
  • ¾ cup brown sugar (150g), packed
  • 2 large eggs, room temperature
  • 1 cup oatmeal stout beer (240ml)
  • 1 tsp vanilla extract
  • 6 tbsp unsalted butter (85g) for caramel sauce
  • ½ cup brown sugar (100g) for caramel sauce
  • ⅓ cup heavy cream (80ml) for caramel sauce – can substitute with full-fat coconut milk for dairy-free
  • 1 tsp vanilla extract for caramel sauce
  • Pinch of salt for caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray and set aside.
  2. In a bowl, combine 1 cup rolled oats and 1 cup oatmeal stout. Let soak for about 15 minutes until oats are soft and have absorbed the beer’s flavor.
  3. In a separate bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
  4. Using a mixer or whisk, beat ½ cup softened butter with ¾ cup brown sugar until light and fluffy (about 3-4 minutes).
  5. Beat in two large eggs, one at a time, followed by 1 tsp vanilla extract. If mixture looks curdled, add a splash of the soaked oats to smooth it out.
  6. Stir the soaked oats and stout mixture into the butter-sugar-egg mixture. Gently fold in the flour mixture until just combined. Avoid overmixing.
  7. Pour batter into the prepared baking dish and spread evenly with a spatula.
  8. Bake for 30-35 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The top should be golden and springy.
  9. While baking, melt 6 tbsp unsalted butter in a saucepan over medium heat. Stir in ½ cup brown sugar and cook until bubbling.
  10. Slowly pour in ⅓ cup heavy cream while whisking continuously. Simmer gently for 3-5 minutes until thickened. Stir in 1 tsp vanilla extract and a pinch of salt.
  11. Let the pudding cool for 5 minutes after baking. Pour warm caramel sauce generously over the top before slicing and serving.

Notes

Let oats soak in stout to soften and infuse flavor. Use room temperature eggs and butter to avoid lumps. Start checking pudding at 30 minutes to avoid overbaking. Make caramel sauce low and slow to prevent burning. Store pudding and sauce separately for best texture. Serve warm with vanilla ice cream or whipped cream for best experience.

Nutrition

Keywords: sticky toffee pudding, oatmeal stout, caramel sauce, dessert, easy dessert, cozy dessert, pub dessert

Find it online: https://lucydishes.com/cozy-oatmeal-stout-sticky-toffee-pudding-recipe-with-easy-caramel-sauce/