Sticky Toffee Pudding with Hot Toffee Sauce Supplied
World Baking day was created by the folks over at worldbakingday.com, who decided it was time to spread the joy of baking all around the world, especially to those who son’t bake too often and are not particularly experienced at (nor enjoy) it.  

Speaking to the owner of Blue Strawberry Caterers, Jenni Jackson, she said although she deals with food, baking is a completely different way of cooking.
 
“Bakery work is really methodical which is similar to being a chef, but the difference with baking is  the pace. Being a chef or in catering is frenetic but it’s a massive contrast to that of a baker. As a baker, your dough is the thing that dictates the time in the day. 
"You only work as fast as your dough works and that’s the fascinating thing about it. You’re still working hard and you’re still being methodical and efficient, but the pace is completely different. You work in hours not minutes and seconds. So here’s to saluting all bakers out there and of course World Baking Day." 

Below is a simple recipe by Jenni Jackson that you can try this #WorldBakingDay.

Sticky toffee pudding with hot toffee sauce (Serves 6)

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients 
190g plain flour
1 pinch salt
1 ½ tsp baking powder
120g soft brown sugar
2 eggs
2 tsp vanilla essence
6 tsp melted butter
120ml milk

Method

Preheat the oven to 180 degrees.
In a large bowl, sift together the flour, salt and baking powder. Add the sugar and mix well.
In another bowl add milk, eggs, vanilla essence and melted butter. Whisk together until a light frothy foam forms on top.
Add the milk mixture to the flour and mix together until smooth.
Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top.

TIP:  
“I always start checking after 20 minutes by sticking a toothpick in to see if it comes out clean,” says Jackson.

To make the sauce:
120g margarine
200g soft brown sugar
250ml double cream
Add butter, sugar and cream to a large saucepan and simmer over medium high heat until the sauce is a smooth consistency and a dark brown colour. 
Stir regularly. 
Then, remove from the stove and let it stand for 5 minutes before pouring over the pudding.