Eggless Sticky Toffee Pudding Recipe (2024)

FAQs

Why can't you reheat sticky toffee pudding? ›

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.

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.

What are the ingredients in sticky toffee pudding? The ingredients in a traditional sticky toffee pudding are medjool dates, boiling water, self-raising flour, Eggs, butter, demerara sugar, treacle and bicarbonate of soda for the pudding, and muscovado sugar, butter and cream for the toffee sauce.

You can use molasses if you can't get hold of treacle, and if you prefer a lighter pudding you can use golden syrup instead. Dark muscovado or dark brown soft sugar: muscovado sugar is best for it's deep toffee flavour though dark brown soft will work just as well. Light brown will work in a pinch but dark is best.

Yes! To get the best shelf life we recommend refrigerating the puddings upon arrival to extend shelf life The dessert is shelf stable for approximately two weeks.

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.

Like the Christmas pudding and figgy puddings before it, the sticky toffee pudding is usually steamed for maximum moisture. Instead of figs, however, very finely chopped dates are added to the cake, which gets covered in a toffee sauce.

Sticky Toffee Pudding Cake is a deliciously moist, date cake drenched in a warm butterscotch-toffee sauce. It's a classic and iconic British dessert popular in Scotland, England, and Ireland.

These desserts are an updated approach to the great tradition of British hot puddings, brought to America for you to share.

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.

What country is sticky toffee pudding from? ›

United Kingdom

Sticky toffee pudding / Origin

In the United States, Golden syrup can be hard to find in grocery stores, leaving American bakers seeking out other alternatives to this amber-coloured syrup. Some may use maple syrup, light corn syrup, honey, light treacle and even agave syrup.

And both involve 20th-century British chef (and co-owner of the Sharrow Bay Hotel) Francis Coulson. But contrary to Tess Baxter's assertion that sticky toffee pudding was introduced by the Cumbrian hotel in the 1970s, other accounts pin the sweet dessert's debut to the 1940s.

Brown sugar is actually a combination of granulated sugar and molasses, so it's a good substitute for molasses. While measurements may vary per recipe, you can generally replace 1 cup molasses with 3/4 cup packed brown sugar. Dark brown sugar will have a stronger molasses flavor than light brown sugar.

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.

Sticky date pudding is perfect for making ahead, because it is so moist and reheats beautifully. The best way to reheat the puddings is in the microwave, because it keeps the cake moist. Reheat individual serves in bowls for 20-30 seconds, or until steamy and heated through.

To store sticky toffee pudding, first, let it cool completely. Then, cover each dessert (without whipped cream) and store them in the refrigerator for up to 3-4 days. Store the extra toffee sauce in an airtight container in the refrigerator as well. When ready to serve, simply heat up the pudding and the toffee sauce.

To serve, keep the pudding covered and reheat for 20 minutes in a hot oven, 325 F /160 C / gas 3 until the sauce is bubbling nicely. Serve with custard or ice cream. The sauce-drenched pudding also freezes well for up to one month. Defrost thoroughly and reheat as above.