Sticky toffee pudding is a classic British dessert that’s rich, indulgent, and absolutely irresistible. With its moist, date-infused sponge cake and decadent toffee sauce, it’s no wonder this dessert has become a beloved favorite around the world. In this guide, we’ll walk you through the steps to create the ultimate sticky toffee pudding right in your own kitchen. Get ready for a dessert that will impress your guests and satisfy your sweet tooth!
Ingredients for Sticky Toffee Pudding
For the Pudding:
200g soft dried pitted dates, roughly chopped
200ml boiling water
1 tsp bicarbonate of soda
75g unsalted butter, softened
2 tbsp black treacle
50g dark muscovado sugar
2 large eggs, at room temperature
150g plain flour
2 tsp baking powder
For the Toffee Sauce:
150g unsalted butter
300g dark muscovado sugar
1 tbsp black treacle
200ml double cream
Instructions
Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 23x23cm square baking dish.
In a bowl, combine the chopped dates, boiling water, and bicarbonate of soda. Let sit for 10 minutes.
In a stand mixer, cream together the butter and black treacle until well mixed. Add the sugar and mix again, beating out any lumps.
Beat in the eggs one at a time, scraping down the sides as needed. Gently fold in the flour and baking powder until you have a smooth, thick batter.
Using a fork, stir in the soaked dates and their liquid, mashing them a bit. Pour the batter into the prepared baking dish.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly.
While the pudding bakes, make the toffee sauce. In a saucepan, melt the butter, muscovado sugar, and treacle over low heat, stirring gently until smooth.
Remove from heat and stir in the cream. Return to medium heat and bring to a boil, then remove from heat.
Prick the warm pudding all over with a toothpick. Pour about 1/4 of the warm sauce over the top, spreading to the edges. Let stand for 20-30 minutes before serving.
Serve the pudding warm, with the remaining toffee sauce on the side and whipped cream if desired. Enjoy!
Tips for the Best Sticky Toffee Pudding
Let the pudding stand for 20-30 minutes before serving to allow the flavors to meld and the sauce to soak in.
For an extra indulgent twist, serve with a scoop of salted caramel or vanilla ice cream.
Leftover pudding can be stored in the refrigerator for up to 5 days. Reheat individual servings in the microwave before serving.
Substitute light brown sugar for the muscovado sugar if desired. The flavor will be slightly less intense but still delicious.
Q: Can I make sticky toffee pudding without dates?
A: While dates are a traditional ingredient, you can substitute them with prunes or figs for a similar flavor and texture. The pudding won’t be quite the same, but it will still be delicious.
Q: How long does sticky toffee pudding last?
A: Properly stored in an airtight container in the refrigerator, sticky toffee pudding will last 3-5 days. For longer storage, it can be frozen for up to 3 months.
Q: What can I serve with sticky toffee pudding?
A: Sticky toffee pudding is delicious on its own, but it’s even better with a scoop of vanilla ice cream, whipped cream, or a drizzle of extra toffee sauce. It also pairs well with a cup of strong coffee or tea.
Q: Can I make sticky toffee pudding in advance?
A: Yes! The pudding can be baked up to 2 days in advance and stored in the refrigerator. The toffee sauce can be made up to 1 week in advance. When ready to serve, reheat the pudding and sauce together in the oven until warmed through.
sticky toffee
Conclusion
Sticky toffee pudding is a delightful dessert that’s sure to impress your family and friends. With its rich flavors and comforting texture, it’s a recipe worth trying. Don’t hesitate to experiment and make it your own—whether that means adding a twist of your favorite flavors or serving it with your favorite toppings. We’d love to hear about your sticky toffee pudding adventures, so feel free to share your results or any questions in the comments below!
