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

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.

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's the Difference Between Great Britain and the United Kingdom? Why Is Alcohol Measured by Proof? Why Is Ireland Two Countries?

The dessert is best served fresh, but can be reheated once. The sauce will last for 3 days, in the fridge - will thicken a lot in the fridge.

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

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.

If you serve up the pudding the minute it comes out of the oven then it may be slightly on the runny side, but if you let the pudding stand for 5-10 minutes before serving it then the sauce should thicken a little.

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.

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.

Why is sticky toffee pudding British? ›

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.

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.

One is the English Pudding. Americans typically think of Jello as pudding, but in England, puddings are a very serious and fancy affair going by such names as Syrup Sponge, Lemon Curd Roly Poly, Spotted Dick, Steamed Plum Sponge, Gooseberry and Elderflower Fool, Lord Randall's Pudding, and Sticky Toffee Pudding.

Because it's quite sweet, sticky toffee pudding pairs with most wine and beer about as well as toothpaste pairs with orange juice. If I were you, I'd finish your drink before indulging in the pudding…and then maybe after you're finished, have a wee dram of a single malt whisky from Scotland.

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

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.

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 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.