Original Sticky Toffee Pudding Recipe
Calories: 690.6kcal|Fat: 32.4g|Carbohydrates: 94.8g|Protein: 5.3g
| 1 hour
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This original sticky toffee pudding recipe tastes like winter. It's a hug in a bowl, with dates, caramel notes from demerara sugar, and buttery sauce, all topped with creamy custard. It's the ultimate comfort food!
Sticky toffee pudding tastes like winter—puddings don’t get any better than this. The rich, deep flavor from dates and caramel notes from demerara sugar, combined with a moist, chewy texture and a luscious toffee sauce, make it the ultimate comfort dessert, perfect for those chilly days.
Why You’ll Like It
- Rich, deep flavours
- Chewy date bits
- Caramel-like sweetness
- Moist, dense texture
- Comforting warmth
Tips
- Medjool Dates: Make sure the dates are soft to ensure a rich, sweet flavor in the pudding. Remember to soak them in boiling water for 30 minutes before using.
- Don’t Overmix: To avoid a dense texture, mix the batter gently. Overmixing can lead to a heavy, less pleasant pudding.
- Serve Warm: Serve the pudding warm. The heat helps the flavors meld together and ensures the toffee sauce is perfectly absorbed.
- Make-Ahead: You can make ahead from 1-2 days but reheat before serving.
What You Need
- Medjool Dates: These dates provide the essential chewiness and natural sweetness. If Medjool dates are unavailable, you can substitute with an equal amount of raisins. Don’t forget to soak them in boiling water for half an hour.
- Flours:
- Self-Raising Flour: Provides the necessary lift and fluffiness. Substitute with 1 cup (125g) of all-purpose flour, adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt to mimic the leavening effect of self-raising flour.
- Bicarbonate of Soda: Helps the pudding rise. This ingredient is essential for texture and cannot be substituted.
- Eggs: Bind the ingredients together. To substitute, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg. Let the mixture sit for a few minutes until it becomes gelatinous.
- Dairy:
- Butter: Adds rich flavour to the pudding. If you need a dairy-free option, substitute with olive oil using ¾ cup olive oil per 1 cup butter.
- Milk: Provides moisture to the batter. Substitute with an equal amount of plant-based milk if needed.
- Sugar:
- Demerara is used for the pudding and gives it a lightly caramel-like sweetness. If you don’t have Demerara sugar, you can substitute it with an equal amount of brown sugar.
- Muscovado is used for the toffee sauce and you can subs with normal sugar or even honey or maple syrup though it might slightly change the taste.
- Flavourings:
- Black Treacle: If unavailable, use molasses can be used in the same quantity as a substitute.
- Vanilla Extract: Adds a wonderful depth of flavour. If you don’t have vanilla extract, you can use 1 inch of vanilla bean, split and scraped. You can omit this if you don’t like vanilla in your puddings.
Saving Sticky Toffee Pudding For Later
- Refrigerate: Make ahead or store any leftover pudding covered in the refrigerator for up to 3 days to keep it fresh and moist.
- Freeze: The pudding can be frozen for up to 1 month. Thaw in the refrigerator before reheating.
- Reheat: Preheat your oven to 180°C (350°F) and reheat the pudding for 15-20 minutes, or until it’s warmed through.
Serving Sticky Toffee Pudding
After a chilly autumn day, my family and I love to gather around the table for a heartwarming treat. We’ve just taken the sticky toffee pudding out of the oven, and the rich, caramel aroma fills the room, mixing perfectly with the crisp, cool air outside. Each of us gets a slice, the warm toffee sauce soaking into the moist, dense sponge. To make it easier for me I just put all the sticky toffee pudding mix in a baking tray and then we all have a generous slab and top it with the toffee sauce. I admit that I’m sometimes too lazy to prepare custard as well and also don’t want too many calories given the pudding is the top you can get.
The pudding’s deep flavours make it the perfect dessert for cosy autumn and winter evenings, ideal for bringing warmth and togetherness to any British or non-Briitsh family out there. As you savour each spoonful, you’ll understand why it’s so popular, and I’m sure it will soon become your go-to comfort dessert as well!
Health Info
- Calories: 690.6kcal
- Sugar: 73.2g
- Sodium: 461.4mg
- Fat: 32.4g
- Carbohydrates: 94.8g
- Fiber: 2.8g
- Protein: 5.3g
More Puddings:
Classic Sticky Date Pudding Recipe
Servings 7 people
Calories 690.6kcal
Description
This original sticky toffee pudding recipe tastes like winter. It's a hug in a bowl, with dates, caramel notes from demerara sugar, and buttery sauce, all topped with creamy custard. It's the ultimate comfort food!
Ingredients
For the Pudding:
- 225 g Medjool dates pitted and chopped
- 175 ml boiling water
- 1 tsp vanilla extract
- 175 g self-raising flour plus extra for greasing
- 1 tsp bicarbonate of soda
- 2 eggs
- 85 g butter softened, plus extra for greasing
- 140 g demerara sugar
- 2 tbsp black treacle
- 100 ml milk
- Cream or custard for serving optional
For the Toffee Sauce:
- 175 g light muscovado sugar
- 50 g butter cut into pieces
- 225 ml double cream
- 1 tbsp black treacle
Instructions
- Place the chopped dates in a bowl, pour over boiling water, and let them soak for 30 minutes. Mash with a fork or blend and stir in the vanilla extract.
- Grease and flour seven 7 mini pudding tins (200ml each) or baking tin and preheat the oven to 180C (fan 160C/gas 4).
- Combine the flour and bicarbonate of soda.
- Beat the softened butter and demerara sugar until slightly creamy. Gradually add the eggs, beating well after each addition.
- Mix in the black treacle, then alternate folding in the flour mixture and milk until everything is incorporated.
- Stir in the soaked dates. The batter will be thick and soft.
- Spoon the batter into the tins or large baking tray and bake for 20-25 minutes until firm.
For the Sauce
- In a saucepan, melt the muscovado sugar and butter with half the cream, stirring until dissolved. Add the black treacle and let it bubble for 2-3 minutes until it reaches a rich toffee color. Remove from heat and stir in the remaining cream.
For Serving
- Let the puddings cool in the tins before turning out. Serve with the sauce drizzled over, or for a stickier pudding, coat them in sauce and let them sit for a day or two. Reheat before serving.
Recipe Notes:
The puddings can be frozen with some of the sauce for later enjoyment.- Cooking Notes:
- Don’t Overmix: Avoid a dense cake by folding gently.
- Serving:
- Serve Warm: Enhances the flavors and sauce absorption.
- Storing:
- Store Well: Refrigerate leftovers, covered, for 3 days.
- Freeze & Reheat: Freeze up to a month; reheat at 180°C.
- Medjool Dates: Adds chewiness; sub with raisins.
- Boiling Water: Softens dates;
- Vanilla Extract: Enhances flavor; sub with vanilla bean.
- Self-raising Flour: Provides lift; sub with flour + baking powder.
- Bicarb Soda: Aids in raising;
- Eggs: Binds ingredients; sub with flax eggs.
- Butter: Rich flavor; sub with 3/4 olive.
- Demerara Sugar: Caramel notes; sub with brown sugar.
- Black Treacle: Deepens flavor; sub with molasses.
- Milk: Moisture; sub with plant-based milk.
- Muscovado Sugar: Rich sweetness; sub with brown sugar.
- Double Cream: Creamy sauce; sub with plant-based cream.