Yummy British Sticky Toffee Pudding from Britain. Authentic Recipe of Sticky Toffee Pudding.

Things to know about Sticky Toffee Pudding Recipe

Yummy British Sticky Toffee Pudding is an Authentic Recipe from Britain, a classic dessert made of a mouthwatering dark, dense sponge cake. The secret ingredient is Dates, it is important to use good-quality Medjool Dates as this key ingredient creates the sweet caramelized texture of the sponge. The sticky toffee pudding is then topped with a homemade sweet toffee sauce. The top tip is to bake a day or two ahead and leave the puddings to soak in the sauce for an extra rich and sticky taste. This dessert is a delicious winter sweet treat perfect for serving guests. The origins of the sticky toffee pudding are unknown however is considered a British classic dessert.

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Yummy British Sticky Toffee Pudding from Britain. Authentic Recipe of Sticky Toffee Pudding.

Local Recipe Name with Local Characters: Sticky Toffee Pudding

User submitted Recipe

5 from 1 vote

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— General Atributes of This Recipe:

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Difficulty Medium Cooking Difficulty Recipes

Price Level Normal Price Recipes

Cooking Time Time: Less Than 2 Hours to be made Recipes

Main Ingredient Group Dairy based Recipes, Flour based Recipes, Fruit based Recipes, Grain – Seeds Based Recipes, Milk based Recipes

Spice Level No Spicy Recipes

Dish Type Cake Recipes, Custard and Pudding Recipes, Pastry Recipes, Sweets Recipes

Main Cooking Method Baked – Cooked in Oven

Occasional Cooking Father´s Day Recipes, Mother’s Day Recipes, Party Food Recipes, Weekend Family Meal Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Course Dessert Recipes

Cuisine British Cuisine

Servings 6 Pieces

Calories / Serving 698 kcal

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Ingredients

 

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• 200 grams (7.05 oz) Medjool Date Softened
• 170 ml (5.75 floz) Water Boiled
• 1 tsp Vanilla Extract
• 170 grams (6 oz) Self-Raising Flour
• 1 tsp Baking Soda
• 2 pcs Egg
• 85 grams (3 oz) Butter Softened at room temperature
• 140 gams (4.94 oz) Demerara Sugar
• 100 ml (3.38 floz) Milk
• 170 grams (6 oz) Muscovado Sugar
• 50 grams (1.76 oz) Butter
• 225 ml (7.61 floz) Double Cream

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Instructions

 

• Stone and chop the Medjool Dates into small pieces and put them into a bowl covered with boiled water. Leave aside for 30 minutes until the water has cooled and the dates are soft.
• Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract.
• In the meantime, heat the oven to 180C / 350F and grease six ovenproof ramekins (alternatively use one large ovenproof dish).
• To make the sponge, beat the softened butter and demerara sugar in a large bowl until creamy and smooth. One at a time beat in the eggs. Using a metal spoon, gradually fold in roughly a third of the flour and the bicarbonate of soda, and half the milk, combine before adding the next third of the flour and the rest of the milk. Fold in the final third of the flour and combine all ingredients, careful not to overmix.
• Add the soaked dates with the water into the pudding batter. The mix should be a soft thick batter, it might look slightly curdled but that is ok.
• Divide the batter into the six ramekins and bake for 20 minutes.
• Whilst the puddings are in the oven, make the toffee sauce by melting the muscovado sugar and the butter into a medium-sized saucepan, pour in two-thirds of the cream, and bring to a boil on medium heat for 3 minutes or so, continuously stirring. The sugar should have completely dissolved before removing from the heat. Once off heat, beat in the rest of the cream.
• Remove the puddings from the oven however allow them to cool for a few minutes before loosening the sides with a small butter knife and turning them out.
• To serve the puddings, place them on your chosen serving platter or individual plates and use a third of the sauce to equally drizzle over the puddings, leaving the rest of the sauce in a serving jug for each person to pour over.

NOTES

The desserts and sauce can be made a day in advance, if doing this, use a third of the sauce to equally coat the puddings, then loosely cover with foil to protect the puddings. Over time, the sauce will become even more sticky and absorb into the pudding making them even more delicious! When ready to serve, simply heat the oven to 180C/350F and place the covered puddings into the oven for 15 minutes to warm through.

COOKING TIPS:

It is important to gradually mix in the ingredients, it may feel time-consuming, but it is vital for creating a perfectly risen, sticky sponge.

SERVE WITH:

Serve with good quality vanilla ice cream or custard.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Vegetarian Recipes

Seasonal Cooking Winter Recipes

World Regions Cuisine European Cuisine, International Cuisine, Traditional Cuisine, West European Cuisine

Allergen Free Recipe Fish Free Recipes, Mustard Free Recipes, Nut Free Recipes, Peanut Free Recipes, Sesame Free Recipes, Shellfish Free Recipes, Soy Free Recipes, Tree Nut Free Recipes

Nutrition

Calories: 698kcalCarbohydrates: 99gProtein: 6gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 355mgPotassium: 373mgFiber: 3gSugar: 75gVitamin A: 1197IUVitamin C: 0.2mgCalcium: 104mgIron: 1mg

Keyword Sticky Toffee Pudding Recipe

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