Try a taste of British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty-sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.
Sticky Toffee Pudding Recipe
Fun fact, did you know that in the UK, the word “pudding” refers to the final, sweet dish of any meal? This means that the word “pudding” in the UK is used in a very similar manner as the word “dessert” would be used in the US. Although both countries speak English, terms and spellings can be very different in British-English and American-English. In fact, they have many words we are familiar with here in the US that will mean something completely different in the UK. Pudding is only one of those terms.
The name of this Sticky Toffee Pudding would suggest a softer, less dense dessert like the pudding we are used to here in the US. However, since this is a British dish, it is actually a cake with a toffee flavored sauce poured over the top. There is no actual pudding to be found in this recipe. This dish is a classic dessert served in the UK. It is rich and very satisfying.
How Do You Make Sticky Toffee Pudding?
There are two parts to this recipe, the date cake, and the sauce. For the cake, grease a cake pan and dust with flour before preheating the oven to 350 degrees. Place the water and dates in a saucepan until they boil, then reduce to simmer for a couple of minutes. Add the baking soda, stir, and set aside to cool. In a bowl, cream together the butter and sugar while combining all the other dry ingredients in a separate bowl. Add the eggs and vanilla to the sugar mixture and mix thoroughly. Puree the cooled date mixture and add it to the sugar mixture, thoroughly combining the ingredients. Add in a bit of the flour mixture at a time and fold in each time. Once all the flour is added, pour the batter into the prepared cake pan and bake for up to 30 minutes. For the sauce, combine everything but the cream in a saucepan and stir until the butter and sugar dissolve. Remove from heat and stir in the cream. Pour the sauce over a slice of cake and you have a delicious UK treat!
Tips for Making Sticky Toffee Pudding
● If desired, you can top this dessert with whipped cream and chopped pecans. It adds a delicious aspect of flavor and texture.
● This cake should make enough to cut 12 equal squares. Be sure to pour the toffee sauce on the cake once it has been cut and separated out. If not, the cake could turn soggy by the time it’s eaten.
● If storing leftovers, keep the sauce and cake separate. I would not suggest freezing either one as they do not do well upon thawing, in my opinion. You can keep the cake in an airtight container on the counter for up to 5 days or in the fridge for up to a week. The toffee sauce should always be stored in the fridge in an airtight container.
Common Questions About Sticky Toffee Pudding
Where is Sticky Toffee Pudding From?
Back in the 1970s, Francis Coulson and Robert Lee had a country house hotel in Northwest England that they served food out of. This is where the sticky toffee pudding is said to have originated. Although, the food critic, Simon Hopkinson states that Francis Coulson gave credit to a woman he knew in Lancashire. Therefore, this is definitely an English recipe, but its exact starting point is a little blurry.
Does Sticky Toffee Pudding Have Raisins in it?
The cake portion of sticky toffee pudding contains pureed dates, but no raisins. This is the traditional way to make the classic dessert. However, some more modern versions of the recipe have been known to utilize raisins instead of dates. Many have stated that this can change the flavor considerably. Therefore, if you want a taste of the traditional pudding, stick with dates and skip the raisins.
How Long Can You Keep Sticky Toffee Pudding?
As noted above, if stored in the fridge or on the counter in an airtight container, the cake can last 5-7 days as well as the sauce. However, they should be kept separate when storing leftovers. I do not suggest freezing it as I wasn’t a fan when I thawed it out. However, both can be frozen in an airtight container and it will keep for up to three months. I would not suggest keeping it any longer, even if it still looks ok.
Is Figgy Pudding the Same as Sticky Toffee Pudding?
Figgy pudding is made in a very similar manner to sticky toffee pudding. However, the one biggest difference is that figgy pudding is made with figs while sticky toffee pudding is made with dates. Dates and figs can seem similar, but they result in a much different taste and color from each other when boiled down. The sauces are very different from each other, which is probably the only other big difference between the two recipes.
If you are looking to mix things up or try something new for the holidays, try out this Sticky Toffee Pudding and wow your friends and family.
Sticky Toffee Pudding Recipe Ingredients:
Ingredients For the Date Cake
● 1 cup of Water
● 8 oz Pitted Dates, roughly chopped
● 1 tsp Baking Soda
● 1½ cups All-Purpose Flour
● 1 tsp Baking Powder
● Pinch of Salt
● 1 cup Sugar
● ½ cup Unsalted Butter, softened
● 2 Eggs
● 1 tsp Vanilla Extract
Ingredients For the Sticky Toffee Sauce
● 1 cup light Brown Sugar
● ½ cup Unsalted Butter
● ¼ tsp Flakey Sea Salt
● 1 cup Heavy Whipping Cream
To Garnish
● Whipped Cream
● Chopped Pecans
Sticky Toffee Pudding Mise en Place:
● Measuring Cup
● Food Processor (mini food processor)
● Pot
● Spatula
● Stand Mixer
● 9″x9″ Baking Pan
● Measuring Spoons
● Whisk
● Ladle or Syrup Dispenser
Sticky Toffee Pudding Recipe Directions:
Directions For the Date Cake:
1. Preheat the oven to 350°F and generously grease a 9″x 9″ baking pan and dust it with flour.
2. In a small saucepan, combine one cup of water and 8 ounces of roughly chopped dates. Heat it over medium heat till the water comes to a low boil. Simmer for 3 to 4 minutes till the dates softens.
3. Take the softened dates off the heat and mix in a teaspoon of baking soda. It will bubble a bit. Set aside to cool.
4. Sift together 1½ cups all-purpose flour, one teaspoon of baking powder, and a pinch of salt. Set aside.
5. In another bowl combine one cup of sugar and ½ cup (1 stick) of softened, unsalted butter and beat with an electric beater till light and fluffy.
6. Add two eggs and one teaspoon of vanilla extract to the butter mixture, and beat for another minute.
7. Using a small food processor, puree the dates and add it to the sugar-butter-egg mixture. Beat for another few seconds.
8. By hand, slowly add the flour mixture to the date mixture, and gently fold it in with a spatula.
9. Once all the flour is incorporated, pour the batter into the prepared 9″x 9″ pan. Tap gently to release any air bubbles.
10. Bake in a preheated 350°F oven for 25 to 30 minutes or until a cake tester comes out clean. While it bakes, make the toffee sauce.
Directions For the Sticky Toffee Sauce
11. Combine one cup of light brown sugar, ½ cup (1 stick) of butter, and ¼ teaspoon of flakey sea salt in a saucepan and heat on medium-low heat, till the butter melts and the sugar gets dissolved in the melted butter. About 8 to 10 minutes.
12. Take it off the heat and whisk in one cup of heavy whipping cream.
13. The Toffees Sauce is ready.
To Serve
14. Cut the cooled date cake into 12 squares and place it on individual serving plates. Pour over the warm toffee sauce.
15. Top with whipped cream and chopped pecans.
16. Serve immediately.
17. Store the leftovers cake and toffee sauce separately. Heat the toffee sauce before serving.
Sticky Toffee Pudding Recipe
Sticky Toffee Pudding Recipe. Try a taste of British life with this tantalizing Sticky Toffee Pudding. A soft date cake forms the base of this divine dessert, while a salty-sweet sauce coats the top, lightly soaking the cake. Top this delicate delight with whipped cream and chopped pecans for the ultimate garnish combination and presentation.
Ingredients
- For the Date Cake
- 1 cup of Water
- 8 oz Pitted Dates, roughly chopped
- 1 tsp Baking Soda
- 1½ cups All Purpose Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 1 cup Sugar
- ½ cup Unsalted Butter, softened
- 2 Eggs
- 1 tsp Vanilla Extract
- For the Sticky Toffee Sauce
- 1 cup light Brown Sugar
- ½ cup Unsalted Butter
- ¼ tsp Flakey Sea Salt
- 1 cup Heavy Whipping Cream
- To Garnish
- Whipped Cream
- Chopped Pecans
Instructions
- For the Date Cake:
- Preheat the oven to 350°F and generously grease a 9"x 9" baking pan and dust it with flour.
- In a small saucepan, combine one cup of water and 8 ounces of roughly chopped dates. Heat it over medium heat till the water comes to a low boil. Simmer for 3 to 4 minutes till the dates soften.
- Take the softened dates off the heat and mix in a teaspoon of baking soda. It will bubble a bit. Set aside to cool.
- Sift together 1½ cups all-purpose flour, one teaspoon of baking powder, and a pinch of salt. Set aside.
- In another bowl combine one cup of sugar and ½ cup (1 stick) of softened, unsalted butter and beat with an electric beater till light and fluffy.
- Add two eggs and one teaspoon of vanilla extract to the butter mixture, and beat for another minute.
- Using a small food processor, puree the dates and add them to the sugar-butter-egg mixture. Beat for another few seconds.
- By hand, slowly add the flour mixture to the date mixture and gently fold it in with a spatula.
- Once all the flour is incorporated, pour the batter into the prepared 9"x 9" pan. Tap gently to release any air bubbles.
- Bake in a preheated 350°F oven for 25 to 30 minutes or until a cake tester comes out clean. While it bakes, make the toffee sauce.
- For the Sticky Toffee Sauce:
- Combine one cup of light brown sugar, ½ cup (1 stick) of butter, and ¼ teaspoon of flakey sea salt in a saucepan and heat on medium-low heat, till the butter melts and the sugar gets dissolved in the melted butter. About 8 to 10 minutes.
- Take it off the heat and whisk in one cup of heavy whipping cream.
- The Toffees Sauce is ready.
- To Serve:
- Cut the cooled date cake into 12 squares and place it on individual serving plates. Pour over the warm toffee sauce.
- Top with whipped cream and chopped pecans if desired.
- Serve immediately.
- Store the leftover cake and toffee sauce separately. Heat the toffee sauce before serving.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 547Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 100mgSodium: 295mgCarbohydrates: 65gFiber: 3gSugar: 48gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
If you liked this recipe, try these other Christmas recipes!
● Buttered Rum Fudge Recipe
● Eggnog Cheesecake with Gingersnap Crust Recipe
● Cinnamon Apple and Walnut Holiday Bread Recipe
● For more Recipes on Ann’s Entitled Life, click here.
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