Sheet-Pan Sticky Toffee Pudding Cake Recipe on Food52 (2024)

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.

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.

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.

Microwave - From Frozen

Place the pudding, still in its container, on a suitable plate. Place in a microwave and heat on full power (100%). Allow to stand for 2 minutes. Spoon into portions or turn out onto a plate and serve.

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.

Sticky Date Pudding – you're my favourite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake when it comes out of the oven.

If you can't get either molasses or treacle then you could use golden syrup or dark corn syrup as an alternative. Otherwise we suggest using 20g of extra brown sugar in the sponge and an extra 10g in the sauce.

Do the puddings need to be refrigerated? Yes!

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.

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. * An Australian liqueur muscat has similar toffeed flavours but you might find it just a bit too much of a good thing. * The same goes for a sweet oloroso or cream sherry.

What is a fun fact about sticky toffee pudding? ›

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.

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. If you want to bake individual puddings, I recommend using these pudding moulds for the recipe! The recipe will make about 8-10 and take 20 minutes to bake!

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.

Supposedly brought to England in the 1940s by the Canadian Air Force. We salute the combination of toffee pieces and chopped dates that has taken British puddings to a new height.

What does sticky toffee pudding taste like? Quite literally, heavenly! If you've never eaten one before, think of a light, moist brown sugar sponge cake covered in a sweet, sticky toffee sauce. Although the sponge itself is light, the dates also add a sticky, slightly chewy toffee like texture.

Our answer. Nigella's Sticky Toffee Pudding (from AT MY TABLE) uses soft dried dates. These usually come from a packet and are often sold already pitted. Common varieties include Delget Noor, but most varieties should be fine.

What Does Sticky Toffee Pudding Taste Like? Sticky toffee pudding has a decadent, soft and almost chewy caramel/toffee flavor and texture.

I would eat it, the amount of sugar that is in it would preserve it surely. Eat. Deffo. All sugar and fat.