Once you know how to make sticky toffee pudding, you'll be dreaming of it on the regular. This classic British dessert is said to have been created in a pub in northwest England and is popular throughout Britain, Canada, Australia, and New Zealand. It boasts a moist, tender sponge cake sweetened with both brown sugar and finely chopped or pureed dates. The cake gets sandwiched between layers of buttery toffee sauce before it's returned to the oven, then generously topped with more on the plate. The finished pudding is served along with custard, whipped cream, or vanilla ice cream to complement the rich sauce.
Here, chef David Gaus of Bayou Bakery in Arlington, Virginia, uses a touch of corn syrup to ensure the caramel stays silky smooth, plus a bit of vanilla in the cake to round out the flavor. The Dam Good Sweet author suggests serving the puddings with a dollop of unsweetened whipped cream for contrast.
This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.
It's fluffy, moist and rich; plus the toffee sauce just takes it over the top. The lightly sweetened whipped cream adds a nice balance to the decadent pudding.
For leftovers we recommend storing the sponge and sauce separately in the fridge for up to 5 days. Cover the sponge tightly with clingfilm (plastic wrap) and put the sauce in an airtight container.
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.
'Americans love it – it's rich, sweet and soft, which I think a lot of people associate with English food. Comforting, stodgy soft things. ' It's not only at his restaurants where sticky toffee pudding is proving a hit.
You could freeze leftover portions of the pudding in an airtight container for up to 1 month. Freeze the sauce in a separate airtight container. Thaw the sponge and sauce overnight in the fridge. Reheat the sponge in the microwave and reheat the sauce in a saucepan over a low heat, stiring occasionally.
The cake is a delicious and extra, extra moist brown sugar date cake that is poked with many holes after it's bake. Then it is filed with a buttery brown sugar toffee sauce and frosted with vanilla cream cheese frosting and a toffee sauce swirl.
Yes, sticky toffee pudding usually contains multiple allergens. These are Eggs, Milk (via both cream and butter) and wheat flour (a Cereal containing Gluten).
The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.
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