Most puddings, or desserts if you're not British, are a bit naughty! Sticky Toffee Pudding is no exception. In fact - it's probably one of the naughtiest puddings around! It's all about excess and pure indulgence.
The origin of Sticky Toffee Pudding is not quite clear, but the consensus seems to be that it was first invented and served by Francis Coulson at his Sharrow Bay Country House Hotel in the 1960s.
Today the indulgent treat is served right from Sydney to San Fransisco. If you've tried one - you'll know why! If you haven't - read on......
Sticky Toffee Pudding Poll
What Is Sticky Toffee Pudding?
A sticky toffee pudding is a piece of moist toffee sponge cake, made with chopped dates, and covered in a sticky toffee sauce.Most importantly - a sticky toffee pudding must be - sticky! It has to be moist - not drenched - and both sticky and soft, and light - but not too light.
A good Sticky Toffe Pudding takes time to prepare, and you must carefully select your ingredients to get it just right. In saying that, though, they are quite easy to make.
Sticky Toffee Pudding should be served warm. It can be eaten on it's own - but more often than not it's served with a good vanilla ice cream, vanilla custard or runny cream.
Ideally - it should be like a good party! Everyone leaves wanting just a little bit more!
6-cup Giant Muffin Pan - Perfect For Your Sticky Toffee Puddings
Chicago Metallic Professional Nonstick 6-Cup Giant Muffin Pan
Amazon Price: $20.95 (as of 12/27/2009)
This 6-cup muffin tin is perfect for baking 6 portions of the Ultimate Sticky Toffee Puddings, following the recipe below.
The Ultimate Sticky Toffee Pudding Recipe
It doesn't get better than this!
For The Pudding
225g (8oz) whole Medjool dates
175g (6 fl oz) boiling water
1 tsp vanilla extract
175g (6 oz) self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85g (3 oz) butter, softened, plus extra for greasing
140g (5 oz) demerara sugar
2 tbsp black treacle
100ml (3½ fl oz) milk
For The Toffee Sauce
175g (6 oz)light muscovado sugar
50g (2 oz) butter, cut into pieces
225ml (8 fl oz) double cream
1 tbsp black treacle
How To Do:
- Stone the dates, and chop them in quite small pieces. Put them in a bowl, pour the boiling water over them, and leave them to soak for about 30 mins until cool. Once they are well soaked, mash a bit with a fork, and stir in the vanilla extract.
- Butter and flour the muffin pan, or 7 seperate pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Alternatively, you can use bread baking tins, and cut into portions later on. Heat oven to 180C/fan 160C/gas mark 4.
- Now, while the dates are soaking, it's time to make the puddings. Mix the flour and bicarbonate of soda together, and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar).
- Add the eggs a little at a time, beating well between additions. Beat in the black treacle. Now, using a large metal spoon or a rubber spatula, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used.
- Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm. Be aware that using larger baking tins will increase the baking time.
- Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Stir in the black treacle, turn up the heat a tiny bit, and let the mixture bubble away for 2-3 mins until it has a rich toffee colour, stirring occasionally to make sure it doesn't burn.
- Take the pan off the heat and beat in the rest of the cream.
- Remove the puddings from the oven. Leave in the tins/trays for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out. Put them out on plates, drizzle the sauce over them, and serve immediately while warm.
- When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.
Sticky Toffee Pudding Tip
Achieve the ultimate stickyness by baking your sticky toffee pudding a couple of days in advance - and leave them in an ovenproof dish - to soak up the sauce!
Want To Try The Sticky Toffee Pudding Tip? This Is How To Do.....
Pour half the sauce into an ovenproof dish, and place the pudding(s) on top, turned upside down.
Pour the rest of the sauce over your pudding(s), cover with a loose tent of kitchen foil, and leave for a day or two.
Before serving, heat the puddings through at 180C/fan 160C/gas mark 4 for 20 mins.
Before you go cooking a Sticky Toffee Pudding...
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Reply
- LisaKnowsTheSecret LisaKnowsTheSecret Sep 22, 2008 @ 6:02 pm
- This is one of my favourite puddings, absolutely fantastic.
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Reply
- grassosalvato86 grassosalvato86 Mar 21, 2008 @ 9:10 pm
- yummy Sticky toffee pudding!!! I would eat some of it!!!
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Reply
- LeChef LeChef Feb 25, 2008 @ 12:31 pm
- I'm sorry the lens doesn't meet your criteria... Yet! I'm still adding new stuff to it as I go along ;o)
The recipe is not just cut and paste from another website - as I have added my own touch and will continue to do so when I have tested it a couple of times. The fact that you can find this recipe elsewhere just means that it's very, very good indeed.
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Reply
- relache relache Feb 23, 2008 @ 5:30 pm
- Since the only recipe on this lens has just been copied directly from other web pages, I'm choosing to pass on this lens for Chez*Squid.
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Reply
- AdriennePetersen AdriennePetersen Feb 16, 2008 @ 2:18 pm
- Great Lens! Thanks for visiting my Lens,How To Make Chocolate Fudge That Will Have Your Friends & Family Begging For More!.
by LeChef
Nothing makes me feel better than putting a dish together, though, and watch someone else get pleasure... (more)
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