Sticky toffee pudding is a classic British dessert that is quite simply heaven on a plate – a rich, date studded sponge cake drenched in sauce. It’s divine with ice cream, clotted cream or fridge cold double cream.
When it’s cold outside, I can’t think of a more appropriate treat to curl up with than a rich sticky toffee pudding. Yes, it’s very sweet, rich and indulgent so you won’t need a huge slice – but a little bit of this sweet treat goes a long way. Or if you have a massive sweet tooth, maybe not!
STP is a classic dessert you’ll find on every pub menu in Britain. Other classic British Winter desserts (or puddings as we generally call them) are Eve’s Pudding (apple sponge), apple and blackberry crumble, creamy baked rice pudding and a bread and butter pudding (although mine isn’t quite so traditional – I use hot cross buns instead of white bread!)
This sticky toffee pudding recipe is adapted from a recipe by Delicious magazine.
What does sticky toffee pudding taste like?
Quite literally, heavenly! If you’ve never eaten one before, think of a light, moist brown sugar sponge cake covered in a sweet, sticky toffee sauce. Although the sponge itself is light, the dates also add a sticky, slightly chewy toffee like texture.
You won’t actually notice the dates – they melt into the sponge, giving that distinctive toffee like texture.
WHY ARE DATES IN STICKY TOFFEE PUDDING?
A quick online search will bring up a few recipes for STP without dates, but I believe they are a pretty essential ingredient. Dates give the pudding a moist, sticky texture. Without them, it’s really just a brown sugar cake with toffee sauce.
If you don’t like dates, please don’t let it put you off making this pudding. If you mash the dates up finely enough, you won’t detect them.
HOW TO REHEAT STICKY TOFFEE PUDDING
Yes, although do bear in mind that the pudding will be at its best on the day of baking. It does tend to dry out a little on reheating.
The sponge can be either reheated in the oven at 160C for about 20-25 minutes until piping hot or reheat slices in the microwave for 30-60 seconds (or according to manufacturer instructions.)
It’s best to reheat the sauce separately in a saucepan over a low heat so it doesn’t overheat or burn.
DOES STICKY TOFFEE PUDDING NEED TO BE REFRIGERATED?
Yes. Store the sponge and sauce separately in the fridge for up to 5 days.
My favourite accompaniment with this rich sticky pudding is vanilla ice cream, but it’s also amazing with double (pouring) cream or for a real indulgent treat, clotted cream!
Some people love sticky toffee pudding with custard, but personally I prefer the contrast between the warm, sticky sponge and sauce and the cold ice cream. It’s out of this world!
more desserts perfect for Winter Time
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- 180g soft dates
- 1 tsp bicarbonate soda
- 150ml boiling water
- 100g soft butter
- 150g light brown muscovado sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1 tbsp treacle
- 1 tbsp golden syrup
- 175g self raising flour
- 100ml whole milk
- FOR THE STICKY TOFFEE SAUCE
- 250g light or dark muscovado sugar (the dark brown sugar results in a rich, darker sauce)
- 100g butter
- 1 tbsp treacle
- 280ml double cream
- Grease a fairly deep 1.2 Litre baking dish with butter. Place the dates in a heatproof bowl with the bicarbonate of soda and stir. Pour over the boiling water, cover the bowl with cling film and leave the dates to soak for around 30 minutes before mashing the dates with a fork to a pulp. Set aside while you make the sponge. Preheat the oven to 180C/160Fan/350F/Gas mark 4.
- Using an electric mixer or wooden spoon, cream the soft butter and sugar together for about 5 minutes or until very light and fluffy. Beat in the eggs, a little at a time, waiting until they are fully incorporated before adding the rest. Beat in the vanilla extract, treacle and golden syrup.
- Fold in half the flour, folding lightly until no streaks of flour can be seen. Fold in half the milk, then repeat with the remaining flour and milk. Stir the mashed dates and any remaining liquid into the batter until smooth. The batter will look like a curdled mess at this point, but don’t worry.
- Pour the batter into the greased tin and bake for 40-50 minutes or until the pudding has risen, is springy to the touch and a skewer inserted in the middle of the cake emerges with no raw batter clinging to it. A little stickiness is fine!
- While the sponge is baking, make the sauce. Melt the sugar, butter and treacle in a large saucepan over a low heat. Once the butter has melted and the sugar has dissolved, stir in the cream. Turn the heat up slightly and when the sauce is bubbling remove from the heat. Cover to keep warm.
- As soon as the pudding is out of the oven, skewer it all over with a cocktail stick or cake tester and pour over about half of the sauce, allowing it to soak into the sponge. Using a spatula, spread the sauce to the edges so the entire sponge is covered in the sauce.
- Leave the pudding to stand for about 30 minutes before serving with ice cream, double cream and the remaining toffee sauce.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 684Total Fat 36gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 11gCholesterol 143mgSodium 532mgCarbohydrates 89gFiber 3gSugar 69gProtein 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.