Sticky toffee pudding: the very name is enough to gladden the heart, if not the waistband.
Sticky? Good. Toffee? Good. Pudding? Goooood.
What Is Sticky Toffee Pudding?
Sticky toffee pudding is a very moist cake that’s sweetened primarily with dates. It’s covered in a toffee sauce and often served with whipped cream or vanilla ice cream.
What Is The Origin Of Sticky Toffee Pudding?
Many puddings are surrounded by legends and this is one of them. The exact origins of the recipe are kinda vague. However, we can generally trace it back to two Canadian air force officers and a British hotel manager.
Whatever the origin, it’s a classic that you can’t beat.
Substitute For Black Treacle In Sticky Toffee Pudding Cake
If you can’t get either blackstrap molasses or treacle, you can use golden syrup or dark corn syrup as an alternative. Otherwise, I’d suggest using 20g of extra brown sugar in the sponge and an extra 10g in the sauce.
Bake your sticky toffee pudding cake in muffin pans for perfect portions or in a large baking dish for a family-sized pudding. Spoons at the ready!
Sticky Toffee Pudding
For The Sponge:
- 200 g Soft dried pitted dates (finely chopped)
- 200 ml Boiling water
- 1 tsp Bicarbonate of soda
- 150 g Plain flour
- 2 tsp Baking powder
- 65 g Dark brown sugar (muscovado)
- 80 g Soft unsalted butter (plus more for greasing)
- 2 Large eggs, room temperature
- 2 Tbsp Black treacle You will find it easier to measure out the black treacle if you run your spoon under a hot tap first.
For The Sauce:
- 90 g Soft unsalted butter
- 175 g Dark brown sugar
- Pinch of salt
- 1 Tbsp Black treacle
- 120 ml double cream
For The Sponge
- Start by Preheating the oven to 180°C/160°C Fan/350°F and lightly grease your dish.In a medium bowl, soak the dates in boiling water, along with the baking soda. Give it a stir and then leave for at least 10 minutes.
- In the bowl of your stand mixer, fitted with a paddle attachment or in a large bowl, using a hand mixer, cream the butter and black treacle together until well mixed.Add the sugar and mix again, beating out any lumps. On medium-high speed, add in one egg at a time, beating well in between – and scraping down the sides as necessary – until completely incorporated. Turning the speed lower, add in the flour and baking powder until JUST combined and you end up with a smooth, thick batter.
- Using a fork, stir in the soaked dates, squishing them a bit. Pour the dates and their liquid into the batter and beat gently to mix in.
- Pour and scrape into your prepared dish or cake tin and bake in the oven for 30-35 minutes, or until a cake tester comes out clean.
For The Sauce
- While the pudding is baking, you can make the sauce.
- Combine the butter, sugar, salt, and treacle in a pan and place on low heat.
- Once the butter is completely melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it's bubbling and hot, take it off the heat.
- As soon as it's out of the oven, poke the sponge all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely covered with a sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
- Once the pudding has cooled (leave for 20-30 minutes, or up to an hour is fine) pour some more sauce and slice. Serve with a dollop of unsweetened whipped cream for contrast.
Ingredients For Toffee Pudding
- Dates: The star ingredient of today. They are high in sugar, which helps to sweeten the sponge.
- Unsalted butter: For best results, stick with soft butter.
- Dark brown sugar: It gives this sticky toffee pudding recipe an even moister texture, as well as a slight flavor kick-in-the-pants of molasses.
- Eggs: Provide structure, moisture, and richness.
- Black treacle: It has a deep flavor that’s rich, slightly burnt, and has a hint of bitterness. It is sticky and thick, just like molasses.
- Flour: Structure.
- Baking soda + Hot boiling water softens the tough outer skin of the dates.
- Baking Powder: Using enough baking powder to give the cake height without leaving a bitter aftertaste.
- Salt: Flavour!
Storage & Make Ahead
Make the pudding up to 1 day in advance and keep covered in the fridge.
Bring back to room temperature and reheat in an oven heated to 170°C/338°F/gas 3 for 20-25 minutes, then serve with the reheated sauce, whipped cream, or ice cream.
Freeze in its bakingdish, well wrapped in cling film, for up to 3 months. Defrost, then reheat as above. Freeze the sauce in an airtight container, defrost and reheat on the hob.
- Easy Cinnamon Rolls (from scratch)
- Easy Homemade Salted Caramel Recipe
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Did you make this easy sticky toffee pudding recipe? please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.