- STEP 1
Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
- STEP 2
Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
- STEP 3
Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
- STEP 4
While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
- STEP 5
- STEP 6
Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
- STEP 7
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.
See AlsoSticky Toffee Pudding Company - STEP 8
Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
- STEP 9
Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
- STEP 10
Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- STEP 11
Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is 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 double cream.
- STEP 12
Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
- STEP 13
You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
- STEP 14
Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
- STEP 15
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.
FAQs
What's the difference between sticky date pudding and sticky toffee pudding? ›
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.
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.
Does America have sticky toffee pudding? ›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.
What goes best with sticky toffee pudding? ›The finished pudding is served along with custard, whipped cream, or vanilla ice cream to complement the rich sauce.
Is figgy pudding the same as sticky toffee pudding? ›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.
Does sticky toffee pudding need to be refrigerated? ›Do the puddings need to be refrigerated? Yes!
What do Brits call American pudding? ›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.
Why is sticky toffee pudding British? ›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.
Where is sticky toffee pudding famous? ›Cartmel is the home of Sticky Toffee - it's something we're very proud of, just as we are of our 12th century Priory, and the racecourse which runs straight past our Village Shop. Here is where Cartmel Sticky Toffee Pudding was born – we started baking in the back kitchen of our Village Shop over 30 years ago.
What does sticky toffee pudding taste like? ›Sticky toffee pudding has a decadent, soft and almost chewy caramel/toffee flavor and texture. Although many sticky toffee pudding recipes don't call for a spice mixture, we include a small amount of cinnamon, clove and nutmeg into ours which adds a subtle depth of flavor that compliments the sweet richness.
What is the function of the date in the sticky toffee pudding? ›
The addition of dates soaked in tea creates a moist pudding, which, when served with the rich toffee sauce, provides the best combination for a winter pudding.
What's the difference between sticky toffee and caramel? ›Toffee vs Caramel
The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.