If you've never tried sticky toffee pudding before then you're in for a treat! This classic British recipe is the perfect combination of hot sponge cake with a sticky and silky toffee sauce which is absolutely second to none.
We’re going to take you through some top tips for making this classic dessert from our expert chef. You can also check out some of the top-quality products you can use to elevate your home cooking! The only question left is, “What do you serve it with?” (we strongly recommend Vendôme Vanilla Bourbon Gelato 😉)
Sticky Toffee Pudding is an English dessert which hails from the Lake District in the UK. It's a rich, dark sponge cake which is baked in the oven, topped with a sticky sauce which is actually extremely simple to make (see our tips below).
You may also see this dessert called sticky date pudding, which is what it is commonly referred to in Australia and New Zealand.
The main ingredients for sticky toffee pudding are dates, flour, butter, and sugar. We recommend using a soft, brown sugar which will give you that beautifully rich caramelised sponge. When selecting the dates, opt for Medjool dates, which are especially soft and sweet. We strongly recommend using Molini Pizzuti's all purpose flour which is made from the very best Italian raw ingredients.
The toffee sauce is made with a cream base. For this, our chef swears by this Paysan Breton 35% whipping cream which can be used in sauces, quiches, baking and more.
Cooked sticky toffee puddings will keep for two days when stored in a sealed container in the fridge. You can also freeze them for up to three months (including the sauce).
If you are feeding a large number of guests you can make these puddings in advance! Simply prepare everything up until step three of our recipe below, and then instead of baking place in the fridge for up to two days. When you are ready to bake, bring them up to room temperature by leaving them on a counter for 30 minutes.
When you are making the sauce be careful not to use too high heat. It's far easier to cook for a little longer than it is to try and fix an over-done sauce!
This authentic sticky toffee pudding recipe is served hot and oozing with a deliciously sweet and rich sauce. Serve with a generous dollop of delectable Vendôme Vanilla Bourbon Gelato for an extra special treat.
2.5 cups / 625ml Paysan Breton 35% cream
1 stick Paysan Breton butter (4 oz / 100g )
½ cup / 120g Belberry acacia honey
1 cup / 200g crystal sugar
6 oz / 170g pitted dates (approx. 7 dates, medjool preferably)
¾ cup / 180ml water
¾ cup / 100g Molini Pizzuti all purpose flour plus 2 tbsp
1 tsp baking powder
¼ tsp baking soda
4 tbsp Paysan Breton butter (softened)
¾ cup / 70g light brown sugar
1 large egg
½ tsp pure vanilla extract
Vendome vanilla ice cream as required
6 ramekins (½ cup / 125ml volume each)
In a medium saucepan, combine 1¼ cups of the cream with the butter and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1¼ cups of cream. Strain the sauce through a sieve into a bowl.
In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed, and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth
Preheat the oven to 350°. Lightly butter six ½-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmould the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with Vendôme vanilla ice cream or whipped cream.
Calories 850, Carbs 104 grams, Fat 47 grams, Protein 6 grams