Just the name ‘Sticky Toffee Pudding’ is enough to make your mouth water! Find out how to make this traditional British dessert.
In Britain, Sticky Toffee Pudding is a classic school pudding, loved by children and fondly remembered by adults. It tastes every bit as wonderful as its name suggests – rich and sweet, particularly when served with the classic accompaniment of a luscious toffee sauce!
Despite its popularity as a British school pudding, Sticky Toffee Pudding was actually invented as recently as 1970, by a chef named Francis Coulson. Stranger still, it’s not really British, because the chef had adapted a recipe given to him by someone else – a recipe that turned out to be Canadian!
Nevertheless, its reputation as a classic British dessert persists and it’s commonly eaten throughout the UK, particularly in restaurants where it has recently made a comeback!
Sticky Toffee Pudding is a little different to British puddings like Treacle Sponge, because the batter used to create it is much thinner. Also, its sweetness comes from dates, which make it luxuriously sticky without being too heavy.
Variations
This recipe lends itself well to a few variations. For instance, it tastes great with a little spice (try nutmeg, cinnamon or cloves).
If you find the sweet-on-sweet of the toffee sponge and toffee sauce a little too overpowering, you can try serving it with a fruity sauce instead!
Alternatively, serve the sponge with cream, ice-cream or English custard. Or – to make it more of a luxurious treat – top it with a scoop of clotted cream instead. Yum!
You can also try adding chopped nuts to the recipe, or using them to top the pudding. Walnuts or pecans work well.
More British School Puddings
Sticky Toffee Pudding
Ingredients
- 7 ounces Dates stoned and finely chopped
- 9 fluid ounces Brewed Black Tea
- 4 ounces Butter softened, plus extra to grease
- 9 ounces Self Rising Flour plus extra to dust
- 7 ounces Light Brown Sugar
- 2 tablespoons Syrup (use golden syrup or light corn syrup)
- 3 medium Egg
- 1 teaspoon Baking Soda
- 7 ounces Heavy Cream
- 3 ounces Light Brown Sugar
- 1 ounce Butter
- 2 tablespoons Syrup (use golden syrup or light corn syrup)
Instructions
- Preheat oven to 180°C or 350°F.
- Place the dates into a bowl and pour the hot tea over the top. Set aside for 10 minutes.
- Grease a 10 inch by 8 inch pan and dust it with flour, tapping out the excess.
- Beat the butter and sugar together in a large bowl using an electric handwhisk.
- When the mixture is light and fluffy, whisk in the syrup, then the eggs, baking soda, flour and date mixture.
- Pour the mixture into the tin and bake for 30 to 35 mins. The sponge is ready when a skewer inserted into the center comes out clean.
- While the sponge is baking, prepare the sauce. Combine all the ingredients in a pan and heat gently until melted and smooth.
- Raise the heat and simmer gently for a few minutes.
- Pour over the sponge when it’s done and serve.