To prepare a sticky toffee pudding recipe, first you need to prepare the ingredients. First, you'll need: 1 cup (240 ml) of sweetened condensed milk 2 tablespoons of sugar 1 tablespoon of vanilla extract 1 teaspoon of salt 1 tbsp. of butter (or margarine) 2 cups (800 g) rolled oats (instead of granulated sugar) 12 cup of chopped pistachios or clementines (optional) 1/2 cup sifted icing sugar or confectioners' sugar 2 teaspoons ground cardamom Instructions: Preheat the oven to 375 ?F (190?C) and grease and flour two 8-inch (22.32-centimeter) round baking pans with non-stick cooking spray. Place the butter and sugar in the saucepan and heat over medium heat, stirring constantly, until the sugar is completely melted and the mixture is bubbling. Remove the pan from the heat and add the egg and vanilla. Stir to combine. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the flour mixture and mix just until combined, about 2 minutes. Gradually stir in enough of the hot mixture to coat the bottom and sides of each pan. Bake the pudding for 20 minutes, or until it's set but still wobbly to the touch. Allow to cool before serving.