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| Perfect Sticky Toffee Pudding |
This is the best Sticky Toffee Pudding I have ever tried. It borrows some of the best elements from a few different recipes for this classic and iconic British dessert. Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture. This recipe hits all of those points and also has a perfect toffee sauce that soaks into the rich moist pudding lending yet another delicious dimension to this tempting dessert.
If you have a favorite pudding form or mould, feel free to use that and keep an eye on it while baking, taking it out as soon as the center is firm. It is better to err on the side of slightly under-baking than over-baking with this recipe. I have baked these in muffin tins, which for me is the perfect serving size for this very rich dessert. If you disagree, you can always have two; let's face it, you probably will.
Originally published on June 16, 2011.
Originally published on June 16, 2011.
Makes about 18 little puddings when baked in muffin tins. These also freeze quite well and can be thawed and reheatd in the microwave before serving.To a small saucepan add:
8 ounces chopped pitted dried dates
1 1/2 cups water
Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
Cream together:
1/3 cup butter
1 cup firmly packed brown sugar
2 tsp vanilla extract
Beat in, one at a time, beating well after each addition:
2 extra large eggs
Add in and beat well:
3 tbsp molasses
2 tbsp golden syrup (or substitute dark corn syrup)
Sift together:
1 2/3 cups all purpose flour
1 1/2 tsp baking powder
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Puree the date mixture in a food processor or blender before mixing in
1 tsp baking soda
Add this hot mixture immediately to the batter and mix until smooth.
Pour batter into well greased and floured muffin tins and bake for about 18 - 20 minutes at 350 degrees F until the center is just firm. Serve warm with Toffee Sauce.
Toffee Sauce
1/2 cup whipping cream
1/4 cup butter
1/4 cup firmly packed brown sugar
1 tbsp molasses
2 tbsp golden syrup
2 tsp vanilla extract
Bring to a slow rolling boil for about 2 min before serving over the baked puddings.
+ comments + 13 comments
Can't wait to try this version, I have sampled loads of sticky toffee pudding whilst spending time in England, some amazing and some not so much. I used to have a wonderful recipe for it myself but it has become lost. I LOVE this pudding and will be THRILLED if it is every bit as good as what it deserves to be. Your so right about what a good pudding is all about. Gorgeous photos too!
Yeah Newfoundland! We went out for fish and chips at Charles Dickens Pub in our hometown of Woodstock Ontario and tried Sticky Toffee Pudding for the first time!! Love it!! They have set the bar high and I hope this recipe is close to it. Nice balance of sweet and not too heavy... yummy! Judy R.
I only have light corn syrup, can I substitute that for the golden syrup?
Thanks!
Just made this - yum! Great idea about the muffin tins ... forces portion control - otherwise I would eat way too much :-)
OMGeezers, I'm drooling just looking at the photos~great photography, by the way!
I can hardly wait to try it! This will be on my dessert plate before the week is out!
Wow this was so GOOD. It is better than What we've sampled in England or Ireland.
From: North Bay, ON
I dont puree my dates they give texture and I dont use treacle or syrup never found the need but it is a wonderful pudding only trouble is you always want more
My fiance, my parents and I all tried Sticky Toffee Pudding one year when we were in Rehobeth, DE at a place called "Go Fish." This restaurant is known for it's "Figgy Pudding" (as we like to call it) and was even on The Today Show being featured...it's THAT good! So coming home from the beach trip I wanted to attempt to create a similar tasting Figgy Pudding but knew it wouldn't be as good as Go Fish.
To my surprise and absolute delight, this was just as good if not better than the one we tried in Rehobeth. It's warm, moist, flavorful, has a soft-perfect texture, and the sauce brings it all together. I made mine in cupcake tins and they were gone within a day! Plus they were great for breakfast without the sauce as a muffin! I LOVE THIS RECIPE! And I will never stray from it :) Tonight I'm going to bake them in a couple ramekins I bought and I already can't wait to eat them :) Thank you SO MUCH Rock Recipes!!!
You're very welcome. It is one of my all time favorite desserts too.
I have to say a big and I mean big thank you for this recipe. I made this today for after dinner desert and everyone loved it. I will be trying more of your recipes. Fantastic blog. keep those recipes coming.
I took these to my book club potluck today and everyone raved. This was my first taste of sticky toffee pudding, but not my last! Great recipe, worked even in Calgary where the altitude is a tad higher than the Rock.
I made this and it was a big hit with my family. It was DELICIOUS!!!!!
To Judy R. -
I have never had the Sticky toffee pudding at the Charles Dickens, but I will be sure to try it out next time I am home in Woodstock. I made this recipe tonight, and I give it a big thumbs up! Absolutely delicious, but I will probably cut back on the molasses next time. I left the molasses out of the sauce and it was great.