sticky toffee pudding

A recipe for sticky toffee pudding is sacred in the kitchen of a discerning cook. 


Sticky toffee pudding

175 grams/6 ounces dates, chopped

rounded tsp bicarbonate of soda

salted butter

salt

75 grams/2½oz demerara sugar

75 grams/2½oz molasses sugar

free-range eggs

flour

tsp vanilla extract

butter,

250 milliliters/9fl oz double cream

butter

molasses sugar

300 milliliters/10fl oz whipping cream

cream,

Use up overripe bananas to make this sticky toffee banana loaf. It’s even more indulgent with the toffee sauce and nut brittle

Sticky toffee banana bread

soft butter

caster sugar

dark brown soft sugar

eggs

bananas

natural yogurt

plain flour

tsp baking powder

pitted dates, chopped (about 10)

pecans

light brown soft sugar

milliliters double cream

pecan or walnuts (or mixed nuts)

banana chips

sea salt flakes

Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.

Beat the butter and both sugars in a bowl for 5 mins with an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>. Will keep for four days in an airtight container.

Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid &ndash; don&rsquo;t stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.

For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don&rsquo;t stir after the initial mix, just tilt the pan to get an even deep golden colour.

Meanwhile, line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with baking parchment. Carefully stir the nuts, banana chips and salt&nbsp;into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer &ndash; or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.

Stir the toffee sauce to loosen if it&rsquo;s become stiff, or warm for a few seconds in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.

What do you get when you cross a sticky date pudding with a hot cross bun? Pure and utter deliciousness, that's what.

Sticky date hot cross bun cake

(250 grams) strong (baker’s) flour

(50 grams) milk powder

tsp dried yeast

(80 milliliters) maple syrup

dried pitted dates

tsp bicarbonate of soda

unsalted butter, chopped, plus extra to grease

(60 grams) brown sugar

tsp star anise

dulce de leche

(75 grams) plain flour

tbs caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Perfect British Sticky Toffee Pudding dessert with a moist, tender sponge cake coated in a buttery and luscious caramel sauce. Every bite is to die for! Perfect dessert for Thanksgiving, Christmas, or anytime.

Sticky Toffee Pudding

unsalted

baking soda

fine sea salt

sugar

dark brown sugar

vanilla

flour (, spooned and leveled)

prunes (, pitted and chopped)

water

unsalted butter

heavy cream

sea salt

FOR BAKING IN INDIVUDUAL RAMEKINS:Preheat oven to 375 degrees F. Coat 6, 4 ounce ramekins with nonstick cooking spray; place on a baking tray.

Place butter, baking soda, salt, both sugars, eggs, vanilla, and flour in a food processor; pulse until just combined. Add in the prunes and water; pulse until nearly smooth.

Spoon the mixture into the ramekins, about 2/3 way full. Bake for about 18 minutes, until just firm to the touch and springs back to the touch. Remove from the oven and allow to cool slightly.&nbsp;

Preheat the broiler, putting the rack 4 inches from the heat source.

In the meantime, make the caramel sauce, place butter, cream, brown sugar, and salt in a medium saucepan over medium-high heat, whisking continuously until the mixture bubbles gently. Reduce heat to medium-low and cook until the sauce thickens and coats the back of a wooden spoon, stirring often, about 3-4 minutes.

Remove cakes from the ramekins and slice in half horizontally; place the bottom halves back in the ramekins and drizzle with a little of the caramel sauce. Then place the cake tops back on and drizzle with a little more of the caramel sauce. Place the ramekins under the broiler for about 1-2 minutes (watch it closely) until it bubbles and looks sticky.

Turn out cakes onto individual plates and drizzle with a little bit more of the caramel sauce, and a dollop of whipped cream or a drizzle of heavy cream.BAKING IN A SQUARE DISH: If you prefer to bake the cake in a single baking dish, np! Pour all of the batter into a greased 8x8 square baking dish. Bake for 15 minutes. Tent with foil, and bake another 15 minutes (checking 1 to 2 minutes before the end. A tester should come out clean. Some oven runs hot. Don&#39;t over-bake.) Let cool a few minutes, slice into squares and serve with the toffee sauce.USING DATES: If you prefer using pitted dates instead of prunes, it&#39;s an even swap, but dates will need to soak (or simmer) in hot water for at least 10 minutes prior to chopping them, so they&#39;re soft and plump.

https://embed.mediavine.com/videos/ip8ifrf7dzpfns8jlpdt

Perfect British Sticky Toffee Pudding dessert with a moist, tender sponge cake coated in a buttery and luscious caramel sauce. Every bite is to die for!

Easy Sticky Toffee Pudding is a deliciously gooey sponge cake drenched in warm toffee sauce that&#039;s a favorite among the English.

medjool dates (, dried, pitted)

butter (, room temperature)

brown sugar

vanilla extract

eggs (, room temperature)

Tablespoons molasses

all-purpose flour

baking powder

heavy whipping cream

walnuts (, optional)

Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish.

Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.

Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and mix.

Sift together the flour, baking powder and salt, and then stir into the batter.

Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).

Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).

Serve muffin cakes flat-side up, with warm toffee sauce on top.

Add cream, butter, brown sugar and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.

Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.

Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.

Toffee Sauce:

https://content.jwplatform.com/videos/vwRfP1Pq.mp4

Easy Sticky Toffee Pudding is a deliciously gooey sponge cake drenched in warm toffee sauce that's a favorite among the English.

Sticky, gooey and surprisingly light and easy, Mary's sticky toffee pudding is a winner. 
Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve.

For this recipe you will need a 1.7-litre/3-pint ovenproof dish and an electric whisk. 

Each serving provides 927 kcal, 9g protein, 88g carbohydrates (of which 60g sugars), 59g fat (of which 36g saturates), 1.5g fibre and 1.9g salt.


Mary's sticky toffee pudding

grams/3½oz butter, softened, plus extra for greasing

tbsp black treacle

275 milliliters/9½fl oz full-fat milk

double cream

grams/3½oz butter

125 grams/4½oz light muscovado sugar

300 milliliters/10fl oz pouring double cream

Add a little salt to your homemade caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy

Salted caramel sauce

light soft brown sugar

Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.

My Gluten-Free Sticky Date Puddings are an easy dessert and a guaranteed crowd-pleaser. Also known as Sticky Toffee Pudding, this rich, luxurious dessert is pure comfort food at its best! We top sweet date sponges with salted toffee sauce and vanilla ice cream. You will love the juxtaposition of hot against cold!

Gluten-Free Sticky Date Puddings

tsp bicarb/baking soda (See Note 2)

tsp ground ginger (See Note 3)

tsp cinnamon

250 ml (1 cup) filtered water

60 g (1/4 cup) unsalted butter (See Note 4)

155 g (3/4 cup) light brown sugar

tsp vanilla extract (See Note 5)

200 g (1 cup) light brown sugar

g (1/2 cup) unsalted butter

tsp sea salt flakes (optional)

Prepare a 12-hole (1/3 cup) muffin tin by lining it with cupcake/muffin paper liners.

Preheat your oven to 180 degrees C (355 F).

Add the chopped dates, bicarb/baking soda, ground ginger and cinnamon to a small saucepan, add water, bring to a boil. Lower the heat and simmer for 5 minutes. Put the mixture in a bowl and set it aside to cool for about 20 minutes.

Add the butter and brown sugar to the bowl of a food processor and whiz to combine well. Add the date mixture and remaining pudding ingredients to the bowl of the processor and whiz until they are just combined. Whilst combining the ingredients, scrape down the side of the bowl as necessary.

Using an ice cream scoop or large spoon, evenly distribute the pudding mixture between the 12 muffin cups. Fill them about 2/3 full – See Note 9.

Place into the preheated oven and bake 15-17 minutes or until a toothpick or skewer inserted into the centre comes out clean.

Remove the tray from the oven and set it aside for the puddings to cool for about 5 minutes, then carefully remove the puddings.

Remove their wrappers and place the puddings upside down on a serving plate. Pour over some sauce and serve with cream or vanilla ice cream. Serve any remaining sauce separately.

For the Puddings:

Add the brown sugar, cream, vanilla extract and butter to a small saucepan. Over medium heat, stir with a wooden spoon until the sugar dissolves.

Bring to a boil, then reduce the heat to low and simmer for 2 minutes. Be careful when stirring the hot sauce. Add salt flakes if using, or sprinkle some on as you are serving.

The Toffee Sauce will thicken as it cools. If making in advance, reheat for serving.

For the Sauce:

https://content.jwplatform.com/videos/vM0ATo3f.mp4

My Gluten-Free Sticky Date Puddings are an easy dessert and a guaranteed crowd-pleaser. Also known as Sticky Toffee Pudding, this rich, luxurious dessert is pure comfort food at its best! We top sweet date sponges with salted toffee sauce and serve with vanilla ice cream. You will love the juxtaposition of hot against cold!

Gluten Free Sticky Date Puddings

Soft and sweet brown sugar sponge cakes soaked in a warm toffee sauce. Sticky Toffee Pudding is a rich and comforting dessert you will love! 

oz medjool dates (approximately 7-10 dates)

unsalted butter (softened)

unsulphured molasses

brown sugar (packed)

eggs* (at room temperature)

all purpose flour

unsulphured molasses (teaspoons, not tablespoons)

heavy cream,

Preheat oven

Soak dates

Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.

Wet ingredients

Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.

Dry ingredients

In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.

Add dates to batter

After the dates have soaked for 20 minutes, mash or puree the dates along with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don&#039;t have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.

Bake

Grease ramekins** or a 12-count muffin tin (see note for an 8x8 pan). Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.

Cake:

Toffee sauce

In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.

Toffee sauce:

Remove cake from pan

While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.

Brush with sauce

Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.

Serve

Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.

Assembly and serving:

https://embed.mediavine.com/videos/z68jtasw3cwbbvobczbx

Soft and sweet brown sugar sponge cakes soaked in a warm toffee sauce. Sticky Toffee Pudding is a rich and comforting dessert you will love!

Buttery, sweet, and moist - this sticky toffee pudding is a MUST have treat! It takes several steps but is one of those desserts that is well worth the work and great for holidays and get togethers.

Sticky Toffee Pudding Recipe

corn syrup

oz dates (pitted (about 7 dates))

all-purpose flour ((plus 3 tbsp))

tsp baking soda

Make toffee sauce by combining 1 1/4 cups cream, butter, corn syrup and sugar in a medium saucepan. Bring to a boil. Making sure to stir frequently, cook mixture until it becomes a deep amber color (35-40 minutes).

Whisk in remaining heavy cream and then strain the sauce through a sieve into a glass bowl.

In another small saucepan, simmer dates in water on low heat for about 15 minutes (the dates should be soft). Once done, add the dates and excess liquid to a food processor and puree until smooth.

Preheat oven to 350. Butter 6 ramekins and set aside.

Whisk flour, baking powder, baking soda and salt in a small bowl. Set aside.

In another bowl beat the butter and brown sugar together until light and fluffy. Add egg and vanilla, followed by the date puree. Add dry ingredients and beat until smooth.

Spoon batter into ramekins making sure to smooth the tops. Bake for 20 minutes or until centers come out clean when a toothpick is inserted. Let cool for 10 minutes.

Trim tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally.

Clean out ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin. Layer bottoms of cakes back in the ramekins, followed by another tablespoon of toffee sauce and then the top piece of cake. Add another tablespoon of toffee sauce and spread evenly.

Place ramekins on a baking sheet and bake for 10 minutes.

Let cool slightly, then remove cakes from ramekins making sure to flip the cake onto the dessert plate. Top with warmed toffee sauce and whipped cream.

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Top Tags

Sticky toffee pudding

Sticky toffee banana bread

Sticky date hot cross bun cake

Sticky Toffee Pudding

Sticky Toffee Pudding

Mary's sticky toffee pudding

Salted caramel sauce

Gluten-Free Sticky Date Puddings

Sticky Toffee Pudding

Sticky Toffee Pudding Recipe

Upside-down banana cake with maple-...

Make-ahead sticky toffee pudding

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Nigella's sticky toffee pudding

Salted toffee sauce

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The most viewed sticky toffee pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine