Recipes

Sticky Toffee Pudding

1 Mins read
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Introduction

Sticky Toffee Pudding, a beloved British dessert with origins dating back to the early 1970s, offers a delightful fusion of moist cake and rich caramel sauce. This recipe reimagines traditional flavors for modern palates.

Tips for this Recipe

Ensure your butter is at room temperature to blend smoothly with other ingredients. Preheat the oven to a precise 350°F (175°C) using an oven thermometer.

Why you will love this recipe

The perfect balance of sweetness and texture, coupled with a luxurious caramel sauce, makes Sticky Toffee Pudding irresistible. It’s ideal for special occasions or simply indulging in comfort food.

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 cups chopped pitted dates (about 6 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups (packed) light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon brandy (optional)
  • 1/2 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream
  • A 6-cup Bundt pan or 6 one-cup Bundt pan molds

Adviced Equipment

Stand mixer – KitchenAid Professional Series 5-Speed Stand Mixer with Glass Pitchers & Accessories
Double boiler – The Electric Rice Cooker Steam Ware – Cuisine Lab BPA Free, Nonstick Pot Cover, 1.5 Quarts
Silicone Spatula (Set of 3) – SimplyHouseware Easy-Release Nonstick Silicone Baking and Cookie Spatulas
Digital kitchen scale – OTOOOKALI Kitchen Scale (2.5 Lb), Precision Digital Food Scale with Calibrated Weight and Volume Measuring Capability
Piping bag – Royal & Ankarsrum 6″ Professional Quality Stainless Steel Tube Bag Set (3 Pack)
Cookie scoop – KitchenAid Silicone Ice Cream Scoop (12-Piece), Red – 4 Ounces
Mixing bowls – Pyrex Glass Measuring Cup Set – 1 Cup & 1/4 Cup
Cutting board – Bamboo Wooden Chopping Board – Heavy Duty (8″ x 6″), Red
Oven thermometer – ThermoWorks Digital Instant Read Meat and Roasting Thermometer
Cooling rack – Silicone Rising Wedge Dough & Cookie Cutter Rolling Mat – 4 Plies

History of the Recipe

The roots of Sticky Toffee Pudding trace back to an English bakery’s innovation, with its classic recipe evolving over time. The dish became a staple in British homes and now enjoys international acclaim.

Fun Facts about this Recipe

Did you know? Originally served as afternoon tea, Sticky Toffee Pudding’s evolution from dense toffee-laden dessert reflects the changing tastes and dietary preferences of the times.

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Sticky Toffee Pudding

Sticky Toffee Pudding

amanda

Equipment

  • Stand mixer - KitchenAid Professional Series 5-Speed Stand Mixer with Glass Pitchers & Accessories

  • Double boiler - The Electric Rice Cooker Steam Ware – Cuisine Lab BPA Free, Nonstick Pot Cover, 1.5 Quarts

  • Silicone Spatula (Set of 3) - SimplyHouseware Easy-Release Nonstick Silicone Baking and Cookie Spatulas

  • Digital kitchen scale - OTOOOKALI Kitchen Scale (2.5 Lb), Precision Digital Food Scale with Calibrated Weight and Volume Measuring Capability

  • Piping bag - Royal & Ankarsrum 6" Professional Quality Stainless Steel Tube Bag Set (3 Pack)

  • Cookie scoop - KitchenAid Silicone Ice Cream Scoop (12-Piece), Red – 4 Ounces

  • Mixing bowls - Pyrex Glass Measuring Cup Set - 1 Cup & 1/4 Cup

  • Cutting board - Bamboo Wooden Chopping Board – Heavy Duty (8" x 6"), Red

  • Oven thermometer - ThermoWorks Digital Instant Read Meat and Roasting Thermometer

  • Cooling rack - Silicone Rising Wedge Dough & Cookie Cutter Rolling Mat – 4 Plies

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan

  • 1 1/2 cups sifted all-purpose flour plus more for pan

  • 1 1/2 cups chopped pitted dates (about 6 ounces)

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1 1/4 cups (packed) light brown sugar

  • 1/2 cup heavy cream

  • 1/4 cup (1/2 stick) unsalted butter

  • 1 teaspoon brandy (optional)

  • 1/2 teaspoon vanilla extract

  • Whipped cream or vanilla ice cream

  • A 6-cup Bundt pan or 6 one-cup Bundt pan molds

Instructions

1

Instruction 1

Preheat oven to 350°F. Butter and flour Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
2

Instruction 2

Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
3

Instruction 3

Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
4

Instruction 4

Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
5

Instruction 5

Cut cake into wedges. Serve with sauce and whipped cream.
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