Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary. Carefully remove the cake from the dish, then level and remove the top. I like using a cake leveler. Place the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.
Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups (12 oz), stirring occasionally, about 15 minutes. If adding the Drambuie, add it after taking the sauce off the heat.
When cake is cool and caramel sauce is still warm, but not too hot, pour about half of the sauce over the cake. Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won’t stick to it.)
When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming. Serve with the reserved, warm sticky toffee sauce and freshly whipped cream.
Nutrition Information: YIELD: 12 SERVING SIZE: 1 piece
Amount Per Serving: CALORIES: 500TOTAL FAT: 28gSATURATED FAT: 17gTRANS FAT: 1gUNSATURATED FAT: 9gCHOLESTEROL: 137mgSODIUM: 171mgCARBOHYDRATES: 58gFIBER: 2gSUGAR: 41gPROTEIN: 6g
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