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😉)
What exactly is sticky toffee pudding?
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.
Key ingredients
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.
How long does it keep?
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).
Top tips from our chef
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.
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.
Recipe Note
You can store any leftover puddings in the fridge for two days and reheat later.
Leftover sauce can also be saved in a sealed jar and reheated in the microwave or on the hob/stove.
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