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- Dish type
- Sticky toffee pudding
Dates give this old favourite its delicious toffee texture while keeping the fat content down.
26 people made this
- 175 g (6 oz) stoned natural dates
- 1 teaspoon bicarbonate of soda
- 175 g (6 oz) self-raising white flour
- 175 g (6 oz) dark muscovado sugar
- 50 g (1¾ oz) 70 per cent fat spread, plus extra for greasing
- 2 egg whites
- 1 teaspoon vanilla essence
- For the sauce
- 1 tablespoon dark muscovado sugar
- 1 tablespoon golden syrup
- 3 tablespoons virtually fat-free fromage frais
MethodPrep:10min ›Cook:50min ›Ready in:1hr
- Heat the oven to 180°C (350°F, gas mark 4). Lightly grease a 19cm (7½in) square cake tin and line the base with baking paper.
- Roughly chop the dates. Place them in a small pan with 200ml (7 fl oz) of water and bring to the boil, then reduce the heat and simmer for 5 minutes, or until most of the liquid has been absorbed. Stir in the bicarbonate of soda.
- Place the flour, sugar, spread, egg whites and vanilla in a bowl and beat until blended and thick. Stir in the dates then spoon the mixture into the cake tin and level the surface. Bake for 35-40 minutes until well risen and firm.
- To make the sauce, place the sugar, syrup and fromage frais in a pan and heat until melted and smooth, stirring. Cut the pudding into squares and serve with the sauce spooned over.
Reviews & ratingsAverage global rating:(1)
Reviews in English (2)
This is a lovely light old fashioned recipe! Went down well with all the family, my 5 year old had too helpings.-14 Mar 2011
Altered ingredient amounts.I ran out of dark sugar so had to use light brown ib the sauce and it still tasted lovely.-14 Mar 2011
Sticky Toffee Pudding
Here's a figgy twist on an old English favorite. Don't expect American pudding in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce adding whipped cream or vanilla ice cream wouldn't hurt, either. For a version using alternative sweeteners, see the baker's tips below.
- 1 cup (156g) double diced figs or chopped dried dates
- 2/3 cup (152g) boiling water
- 4 tablespoons (57g) butter, at room temperature, at least 65°F
- 1/4 cup (53g) brown sugar, packed
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg, at room temperature
- 2 tablespoons (43g) molasses
- 1 teaspoon vanilla extract
- 1 cup (113g) Unbleached Cake Flour
- 1/4 teaspoon baking soda
- 1/2 cup (99g) Baker's Special Sugar, or superfine sugar
- 6 tablespoons (85g) butter, cold
- 1/4 teaspoon salt, omit if using salted butter
- 3/4 cup (170g) heavy cream
Preheat the oven to 350°F. Butter six 3/4-cup silicone baking cups or oven-safe custard cups. Combine the figs (or dates) and boiling water, and set aside.
To make the cake: Beat the 4 tablespoons (57g) butter, brown sugar, salt, and baking powder until fluffy.
Beat in the egg, then the molasses and vanilla, then the flour.
Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.
Perfect your technique
Sticky Toffee Pudding
Scoop into the prepared baking cups, placing a scant half cup batter in each. Place the molds on a baking sheet.
Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.
To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color watch closely to prevent burning.
Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.
Unmold the cakes and serve with the sauce.
Tips from our Bakers
To use our caramel block for the sauce, combine 1 cup (280g) caramel with 1/4 cup (57g) heavy cream in a microwave-safe bowl. Heat for 90 seconds at half power and stir until the sauce is smooth. Pour over the cakes before serving.
Ultimate sticky toffee pudding
Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the double cream.
Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.
Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.
To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.
This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead, cover and store in the fridge.
ONE FOR EVERYONE – OR A BIG ONE TO SHARE
I think it’s more common here in Australia to make one pudding cake that is then cut to serve. Sara Lee frozen dessert style. Whereas in the UK it seems more common to make individual puddings.
I might be wrong here. But either way will work fine, and I’ve provided cook times and directions for both.
Sticky Toffee Pudding Cake
Let’s talk sticky for a minute here. This is hands down one of the best desserts EVER! It is sweet, but balanced. The toffee sauce tastes like a dream. And the cake sweetened with dates and brown sugar has a rich caramel-like flavor that is deep and satisfying. This festive Sticky Toffee Pudding is usually served around the holidays, but it is just too good of a treat to be eaten just once a year.
The date cake is moist and absolutely scrumptious. If you haven’t tried date cake, it’s a must. Blending the dates up creates a silky paste that is naturally sweet, but not sickly sweet flavor. It is the perfect companion for the toffee sauce. I could drink the toffee sauce on it’s own, so you have been warned. It is addicting. Serve this cake warm, with sauce warm as well. We love to serve it with a nice scoop of vanilla ice cream.
Sticky Toffee Pudding
Make pudding: Preheat oven to 400°F. Grease 6 6-oz. ramekins or custard cups with butter or cooking spray. In a small bowl, combine flour, baking soda and salt mix well.
With an electric mixer, cream together butter and brown sugar until fluffy, scraping down sides of bowl as necessary. Add eggs one at time, beating well after each, then add vanilla and beat until smooth. Stir in flour mixture. Fold in dates.
Divide batter among ramekins. Place ramekins on a baking sheet and bake until cakes are no longer gooey but moist crumbs cling to a toothpick inserted into center of a cake, 20 to 25 minutes. Transfer to a wire rack and let cool 5 minutes, then turn cakes out onto wire rack and let cool slightly.
Make sauce: In a small pan over medium heat, melt butter. Add brown sugar and vanilla and cook 5 minutes, stirring, until bubbling and deep brown in color. Gradually add cream to sugar mixture, stirring, and cook 2 minutes longer. Remove from heat. (Sauce will thicken as it cools re-warm over low heat.)
Serve cakes warm, with a generous amount of sauce poured over top. Serve any extra sauce on the side.
Sticky Toffee Pudding
Just the name 'Sticky Toffee Pudding' is enough to make your mouth water! Find out how to make this traditional British dessert.
In Britain, Sticky Toffee Pudding is a classic school pudding, loved by children and fondly remembered by adults. It tastes every bit as wonderful as its name suggests - rich and sweet, particularly when served with the classic accompaniment of a luscious toffee sauce!
Despite its popularity as a British school pudding, Sticky Toffee Pudding was actually invented as recently as 1970, by a chef named Francis Coulson. Stranger still, it's not really British, because the chef had adapted a recipe given to him by someone else - a recipe that turned out to be Canadian!
Nevertheless, its reputation as a classic British dessert persists and it's commonly eaten throughout the UK, particularly in restaurants where it has recently made a comeback!
Sticky Toffee Pudding is a little different to British puddings like Treacle Sponge, because the batter used to create it is much thinner. Also, its sweetness comes from dates, which make it luxuriously sticky without being too heavy.
This recipe lends itself well to a few variations. For instance, it tastes great with a little spice (try nutmeg, cinnamon or cloves).
If you find the sweet-on-sweet of the toffee sponge and toffee sauce a little too overpowering, you can try serving it with a fruity sauce instead!
Alternatively, serve the sponge with cream, ice-cream or English custard. Or - to make it more of a luxurious treat - top it with a scoop of clotted cream instead. Yum!
You can also try adding chopped nuts to the recipe, or using them to top the pudding. Walnuts or pecans work well.
What Is Steamed Sticky Toffee Pudding?
Steamed sticky toffee pudding isn’t what Americans would typically think of when they hear the word “pudding.” Rather, it’s a traditional British dessert that is essentially a steamed cake, which means it is super moist, served with a warm sauce.
Here ' s How to Make Kate Middleton ' s Favorite-Ever Holiday Dessert
Now that the stockings are hung and the presents are wrapped, one important question remains: What do you think Kate Middleton is doing right this second? (Let's face it, we're always wondering.) Luckily, we got the inside scoop from Darren McGrady, author of the new cookbook The Royal Chef at Home and, you guessed it, former private chef for the royal family. His bet? She's eating sticky toffee pudding with clotted cream, her favorite holiday dessert. Here's how to make McGrady's recipe at home.
1½ packed cups dark brown sugar
½ cup plus 1 tablespoon heavy cream
1 cup plus 2 tablespoons chopped dates
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
Whipped cream, clotted cream or ice cream, for serving
1. Prepare the Sauce: In a heavy bottomed saucepan, heat the dark brown sugar, butter and heavy cream over high heat, stirring frequently, until the sugar dissolves, about 4 minutes.
2. Pour about 1½ cups of the sauce into a greased, 1-quart English pudding basin or casserole dish and allow it to cool completely. Reserve the remaining sauce to pour over the finished pudding.
3. Make the Pudding: In a large bowl, pour 1 cup boiling water over the dried dates and baking soda. Stir until the baking soda dissolves and let the mixture cool. (This step can be done a day ahead.)
4. Preheat the oven to 350ºF.
5. In the bowl of an electric mixer fitted with the paddle attachment, cream the granulated sugar and butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until combined. Fold in the flour and baking powder followed by the date mixture. Spoon the mixture into the prepared dish on top of the cold sauce.
6. Cover the top of the dish with a sheet of parchment paper and then a layer of aluminum foil wrap the foil loosely around the top.
7. Transfer the pudding to the middle oven rack and bake until a skewer inserted in the middle comes out clean, 30 to 40 minutes.
8. Carefully remove the pudding from the oven, remove the aluminum foil and parchment paper and spoon the pudding onto warm plates. Pour the reserved sauce on top and serve with whipped cream, clotted cream or ice cream.