Perfect Sticky Toffee Pudding. British comfort food! NEW RECIPE VIDEO!!! (2024)

FAQs

Why can't you reheat sticky toffee pudding? ›

The sponge is at its best on the day it is made as if the whole sponge is reheated in an oven there is the risk that it can dry out a little. The sponge will also become firmer when it is stored in the fridge.

Adding bicarbonate of soda to the pud helps it rise. It also helps break down the dates and disperse them through the mixture so they don't sink to the bottom.

Sticky toffee pudding, known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.

The beloved British classic is popping up on dessert menus across the United States, from natural wine bars to Harry Potter World. Sticky toffee pudding is a clear communicator.

How can I heat the puddings? The puddings are simple to heat – either microwave in the container for 40 seconds (850watts) from the refrigerator, 1 minute from frozen. You can also warm the puddings in a preheated oven – 350F/180 C for 10-15 minutes. The containers are oven proof but place on a baking sheet.

A taste of Sticky Toffee Pudding

The Irish love to eat it as a dessert or snack, accompanied by vanilla ice cream (for a touch of freshness!). You'll find them in most local restaurants serving Irish cuisine, but you can also find them in pastry shops.

Overmixing can result in a dense and tough pudding due to overdeveloped gluten. Mix until just combined. Baking Time - Keep a close eye on the baking time. Overbaking can lead to a dry cake, so use a toothpick to check for doneness.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Fun fact: In New Zealand and Australia the dish is called sticky date pudding. Because no one knows exactly where sticky toffee pudding was created, it's unclear how the addition of dates was added, but it's certain you can't make the recipe without them.

What country is sticky toffee pudding from? ›

United Kingdom

Sticky toffee pudding / Origin

Although its origins are unclear, it was likely invented during the 20th century in the Lake District of northwest England, from where its popularity spread across the country.

American puddings are closer to what the Brits would call "custard." A British pudding is a dish, savory or sweet, that's cooked by being boiled or steamed in something: a dish, a piece of cloth, or even animal intestine.

Top pairings

Your best bet is a sweet fortified wine like tawny port, sherry or Madeira, a beer (believe it or not!) or a whisky liqueur. * An Australian liqueur muscat has similar toffeed flavours but you might find it just a bit too much of a good thing. * The same goes for a sweet oloroso or cream sherry.

Pudding can be sweet or savory, a course or a dish

Further complicating the linguistic difference between American and British "pudding" is the fact that in the U.K., pudding may refer not to a dish or recipe at all, but to a course.

Reheating Instructions

Sticky Toffee Pudding: ​Microwave: Remove lid and place on plate. Heat for 30-45 seconds until warm throughout. A little longer if frozen.

Make this luscious sticky date pudding in advance and then simply defrost and reheat for the perfect end to a winter dinner party.

To Reheat the Cake: You can warm the sticky toffee pudding in the oven at 300 degrees for about 20 minutes or in the microwave for a minute or two. To Reheat the Toffee Sauce: Reheat over medium heat in a saucepan or in the microwave in 30-second intervals on 50% power and stir in between each interval.

The sticky toffee pudding can be made well in advance and frozen. It can be microwaved to reheat- just cover with cling film and heat in bursts. The sauce can also be made in advance and frozen- as long as it's covered and defrosted, it's easy to rewarm in the microwave or in a pan on the stove.