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Blue Ribbon Winner: Sticky Toffee Pudding Bundt

May 16, 2022
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This is a twist on the very-English Sticky Toffee Pudding, but in Bundt form! If you’ve had this delicious combination, you’ll know that it’s best served warm with warm toffee sauce and a splash of heavy cream for the ultimate treat!

I loved this cake so much, I entered it into the 2023 California State Fair Food Competition, and it won a Blue Ribbon! So delicious, and the competition is fierce but FUN!

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5 Comments

  • Reply
    Pash Roberts
    June 15, 2022 at 6:54 pm

    Just to clarify…Item #10 in the instructions says to add the crushed Heath bar to the cake batter, but this ingredient isn’t listed for the cake, only for the sticky toffee sauce (as garnish). Is it 1/4 cup for the cake batter as well?

    • Reply
      Mimi Kent Bohm
      August 8, 2022 at 12:12 pm

      Hi there! Sorry, I just edited the recipe, and yes! You can add 1/4 cup of the brickle bits to the batter before baking, yes! As well as the garnish. The bits melt when baked, so they end up just being an added bit of sweetness to the cake, if you don’t use them it’s still just as delicious. Good luck!

      • Reply
        Pash Roberts
        August 8, 2022 at 2:30 pm

        Thank you for getting back to me. Before you responded, I forged ahead with making this cake and ended up putting a little more than 1/4 cup of Heath bits in the cake batter. It turned out great! The sauce really “makes” the cake and presentation. It was delicious. I will definitely make this again…and again.

        • Reply
          Mimi Kent Bohm
          August 9, 2022 at 12:07 pm

          So good, right? That sauce could make a shoe taste good! I’m glad you liked it!

  • Reply
    Cherry Almond Tart – Bohm Bakes
    July 26, 2023 at 7:40 am

    […] State Fair Baking Competition, and it’s officially a BLUE RIBBON WINNER! (along with my Sticky Toffee Pudding Bundt, Peanut Butter Chiffon Pie, Sour Cherry Jam, and Raspberry Habanero Red Pepper […]

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