Warm Sticky Toffee Pudding Recipe (2024)

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Warm Sticky Toffee Pudding Recipe (1)

In my high school locker room, when the jocks congregated after winning a big game, they’d all jump around, yelling the word, “Sah-weet! Sah-weet! adding a big, tight, thumbs-up for emphasis, while jumping all over each other celebrating their victory.

While not as exciting as a group of sweaty, nearly-naked high school athletes jumping all over each other, I don’t know about you, but what turns me on these days is Sticky Toffee Pudding.

Warm Sticky Toffee Pudding Recipe (2)

This recipe is from Mani Niall’s book Sweet!, which features various sweeteners in all their guises. From sprinkles of dark brown sugar, to swirls of agave nectar and viscous golden syrup, this book celebrates all things sweet.

(Mani is an old friend of mine from my San Francisco days, and if you’re interested in some tales of the city that are probably better off left unsaid, there was one night of excess where I single-handedly stopped a cable car in Chinatown, and later that evening was whipped by a clown at Fisherman’s Wharf. Which, I’m sure, gave the tourists from the Midwest some colorful stories to tell their friends at home. I was encouraged by some to share more of those sordid stories here, but after telling you about the high school jocks, I don’t want to get you too worked up…)

Warm Sticky Toffee Pudding Recipe (3) Warm Sticky Toffee Pudding Recipe (4)

One of things people often complain about “natural” foods is that they’re too expensive. Yes, this bag of unrefined cane sugar, called açúcar mascavo organico that I used to make this dessert, cost me around €3 at the Salon del Gusto I went to a few months back. It’s about twice what a similar-sized bag of refined white sugar would have set me back. But it has so much flavor, that even at three or four times the price, it’s still a great value. So don’t feel so guilty about occasionally going au naturel if you want.

Warm Sticky Toffee Pudding Recipe (5)

Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you’re going to eat a cake smothered in creamy, sugary toffee sauce, if you don’t eat it warm, you’re missing out on of one life’s great pleasures. Thankfully, Mani offers two ways to make this. The instructions below are for those seeking immediate gratification, and the notes after the recipe offer a do-ahead alternative, for those seeking delayed gratification.

I’ve been meaning to make Sticky Toffee Pudding for years now, almost since my high school days, which are, unfortunately, a little too far behind me. So although I’m fully-clothed, and not fraternizing with strapping young high school jocks anymore, I’m jumping around my kitchen, yelling “Sweet!” anyways.

Warm Sticky Toffee Pudding Recipe (6)

Print

Sticky Toffee Pudding with Dates and Candied GingerEight servings

Adapted from Sweet! (Da Capo) by Mani NiallBecause I like the play of sweet and spicy, I added a handful of chopped candied ginger to the recipe. You can use Golden Syrup, which is one of the best sweeteners ever. I also made a batch with treacle from England, which is similar to molasses, and it was excellent, too.Like my high school locker room, things got a little out of hand here, and I ended up making Sticky Toffee Pudding twice this week, the second time in my Baker’s Edge pan. If using one, bake the pudding for 35 to 40 minutes.

For the toffee sauce

  • 2 cups (500ml) heavy cream
  • 1/2 cup (90g) demerara, or muscovado sugar, or another dark brown sugar
  • 2 1/2 tablespoons golden syrup or molasses
  • pinch of salt

For the pudding

  • 6 ounces (180g) pitted dates, snipped or chopped
  • 1 cup (250ml) water
  • 1 teaspoon baking soda
  • optional: 1/3 cup (40g) candied ginger, chopped
  • 1 1/4 cups (175g) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons (55g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)

  • Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

  • Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

  • To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

  • In a small bowl, sift together the flour, baking powder, and salt.

  • In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

  • Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

  • Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

  • Remove the pudding from the oven, and let cool slightly before serving.

Notes

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.

Warm Sticky Toffee Pudding Recipe (7)

Related links and recipes:

Some of my other favorite baking books of the year.

Peanut Butter Cookies with Salted Peanut Caramel

Vietnamese Caramel Pork Ribs

Upside Down Cake

Salted Butter Caramel Ice Cream

Carnitas

Chez Panisse Almond Tart

Chocolate-Covered Caramelized Matzoh Crunch

Homemade Dulce de Leche

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Warm Sticky Toffee Pudding Recipe (2024)

FAQs

How long to warm up sticky toffee pudding? ›

To serve, keep the pudding covered and reheat for 20 minutes in a hot oven, 325 F /160 C / gas 3 until the sauce is bubbling nicely. Serve with custard or ice cream. The sauce-drenched pudding also freezes well for up to one month. Defrost thoroughly and reheat as above.

Why is my sticky toffee pudding dense? ›

Overmixing can result in a dense and tough pudding due to overdeveloped gluten. Mix until just combined. Baking Time - Keep a close eye on the baking time. Overbaking can lead to a dry cake, so use a toothpick to check for doneness.

How long does it take to cool pudding? ›

Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.

Can you microwave sticky toffee pudding from frozen? ›

Microwave - From Frozen

Place the pudding, still in its container, on a suitable plate. Place in a microwave and heat on full power (100%). Allow to stand for 2 minutes. Spoon into portions or turn out onto a plate and serve.

What is a fun fact about sticky toffee pudding? ›

That's right, this yummy pudding was created by Canadians! Decades later, Martin gave the recipe to Sharrow Bay Country House Hotel employees Francis Coulson and Robert Lee. They were the first people to publically sell this sticky sensation, which inevitably became an international smash.

What country is sticky toffee pudding from? ›

What is another name for sticky toffee pudding? ›

Sticky Date Pudding – you're my favourite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake when it comes out of the oven.

What's the difference between sticky date pudding and sticky toffee pudding? ›

Sticky toffee pudding, known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.

What goes with sticky toffee pudding? ›

Drum roll for the classic dessert... sticky toffee pudding!! Serve with a double cream, butter, sugar, black treacle, golden syrup and rum sauce!

Where should I store sticky toffee pudding? ›

Make the drizzle by mixing the tahini, date syrup and a pinch of salt in a small bowl. Pour over the mini sticky toffee puddings and enjoy! Store in the fridge in an air-tight container. You can reheat in the oven or the microwave if you prefer to enjoy them warm.

Why can't you reheat sticky toffee pudding? ›

Unfortunately though these type of self-saucing puddings do not reheat very well as the sauce tends to thicken and be absorbed by the sponge as the pudding cools. So when you reheat the pudding it will have a sticky base but with very little sauce.

Why is my toffee chewy and not crunchy? ›

Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

Why can't you freeze sticky toffee pudding? ›

The pudding is at its best on the day it is made, so we don't like to recommend making it in advance and freezing it. If you have leftovers then these can be stored, covered, in the fridge for up to 5 days. Store the sauce and sponge separately.

How to cook microwave sticky toffee pudding without microwave? ›

  1. How do I cook a "one minute microwave pudding" without a microwave?
  2. Pierce plastic film of container with a fork several times.
  3. Steam it for 10 minutes.
  4. Serve immediately.
Mar 10, 2019

How long to microwave Tesco sticky toffee pudding? ›

Microwave. Instructions: Chilled: 800W & 900W 50 secsRemove outer packaging and film lid. Heat on full power. Stand for 1 minute.

How long to microwave Sainsbury's sticky toffee pudding? ›

Microwave on full power. 1 pudding: 700w. 50 secs.

How long do you cook Aldi sticky toffee pudding? ›

Oven: Remove sleeve and film. Place on a baking tray on the middle shelf of a preheated oven Fan 160°C / Electric 180°C / Gas 4, Cook for 25 minutes. Microwave: Remove sleeve and pierce the film lid. Cook on full power 750W 2 Minutes 40 Seconds / 850W 2 Minutes 30 Seconds / 1000W 2 Minutes 20 Seconds.

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