Sticky Toffee Pudding Recipe
If you have never had a true British sticky toffee pudding, you are in for a treat. It is a very popular dish in Quebec and I grew up eating this. This recipe is adapted from Nigella Lawson.
Ingredients
- For the Cake
- 100 g /½ cup dark brown sugar
- 175 g / 1¼ cups self-rising flour*
- 125 ml / ½ cup whole milk
- 1 egg
- 1 tsp vanilla extract
- 50 g/3 tbsp melted unsalted butter
- 200 g/ 1½ cups pitted dates (I use
- Medjool) chopped dates (measured
- pitted and chopped)
- For the Sticky Sauce
- 200 g /1 cup dark brown sugar
- About 2 tbsp unsalted butter, cut into
- little pieces
- 500 ml / 2 cups boiling water
Instructions
- 1
Preheat oven to 375˚F and generously butter a 1½-litre / 6-cup capacity pudding dish (I use a deep pie-type plate).
- 2
Make the Cake: Combine the dark brown sugar and flour in a large mixing bowl. In a separate bowl or mixing jug, whisk together the milk, egg, vanilla and melted butter. Pour wet mixture into the sugar-flour mixture and gently mix together with a wooden spoon or spatula, just until combined. Fold in the dates and pour into the prepared dish (get every last bit).
- 3
Now for the Sticky Sauce: Sprinkle the sugar over the cake batter and dot with the butter pieces. Gently pour the boiling water over the entire concoction.
- 4
Bake for 45 minutes. The top should be springy and spongy (tap it with your finger). You may need 5-10 minutes more. The underneath will be a thick gooey sauce.
- 5
Spoon into a bowl and serve with double cream, labneh or ice cream. Serves
- 6
*if you can’t find self-rising flour, mix together 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon table or fine grain sea salt.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Sticky Toffee Pudding?
This Sticky Toffee Pudding recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sticky toffee pudding in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.