It has a rich, sweet flavor that all ages can enjoy. The pudding is often served with cream or ice cream and makes for a delightful treat after dinner. It has a unique, sweet, and savory flavor, making it an ideal choice for any occasion.
Brief History and Origin
The origin of sticky toffee pudding dates back to the late 19th century in England when it was first served as a dessert at the famous Lake District hotel, The Hole in t’Wall. Since then, it has become a popular treat all over the world. The recipe for this delicious pudding was created by Mrs. Agnes Marshall, who ran the hotel then. She had developed her recipe based on traditional English puddings such as treacle tart and spotted dick.
Sticky Toffee Pudding – The Recipe
- Preparation Time: 30 mins
- Cooking Time: 1 hr
- Total time: 1 hr 30 mins
- Servings: 8
Ingredients
For the Pudding
- 263g finely chopped, pitted dates
- 295ml hot brewed tea
- 150g plus 2 tbsp. white sugar
- 120ml unsalted butter softened
- 3 eggs
- 250g all-purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 tsp. instant espresso coffee granules
- For the Hot Toffee Sauce
- 100g plus 1 tbsp. white sugar
- 128g plus 1 tbsp. brown sugar
- 178ml plus tbsp. golden syrup
- 120ml unsalted butter
- 236ml heavy cream
- 1 tsp. vanilla extract
Instructions
For the Pudding
- Pour the tea into a bowl, add dates and soak them for 10 to 15 minutes.
- Prepare the oven and preheat it to 180 degrees C. Also, prepare an 8″ round pan by greasing and lining it with parchment paper.
- Add white sugar and butter to a bowl, and beat until fluffy and light. Add eggs, one at a time, and keep beating after every addition of the egg until thoroughly combined. Then add baking powder and flour, and mix gently until everything combines well to produce a smooth batter.
- Add espresso granules, vanilla, and baking soda to the tea-dates mixture and transfer the mixture to the batter; fold gently until the mixture has a soft, loose, and dropping consistency.
- Pour the batter into the prepared baking pan and place in the oven; bake for 1 to 1 ½ hours or until an inserted toothpick comes out clean from the center of the pudding.
For the Hot Toffee Sauce
- When the pudding finishes baking, add white sugar, brown sugar, butter, and golden syrup in a saucepan placed over low heat until the butter melts.
- Bring the mixture to a simmer for 5 minutes, then remove the heat. Slowly stir in vanilla and cream, then return to heat and stir for 2 to 3 minutes until consistent and smooth.
- When the pudding is ready, remove from oven and allow to cool slightly, then remove from pan and place on the wire rack. Pour a small amount of sauce onto each serving plate.
- Slice the pudding and place it on the serving plate, drizzle more sauce on top and serve with sauce on the side.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Chocolate Sticky Toffee Pudding: The sticky toffee pudding with the richness of dark chocolate makes it even more decadent than ever. The espresso and chocolate go together so that you will taste both complementing each other in this pudding.
- Self-saucing sticky toffee chocolate pudding: This self-saucing sticky goodness has a spin-off with chocolate. The chocolate chunks dispersed within the pudding and the rich chocolate sauce on the top are the best.
- Sticky Toffee Pudding with Pecan Nuts: The Pecans nuts in the sweet sticky toffee pudding add an element of nuttiness and crunch. We love the combination of pecan nuts with caramel.
- Sticky Toffee and Dark Chocolate pudding cake: If you love toffee pudding, this cake is your dream come true. The Sticky toffee pudding spiced with dark chocolate, covered with vanilla meringue buttercream, and topped with chocolate caramel sauce is heavenly.
- Sticky Toffee Pudding with walnuts: This version has the delicious crunch from the walnut, although the pudding is. The flavor and texture of Date and walnuts in this pudding are phenomenal.
