Classic And Famous Sticky Toffee Pudding
Rich, decadent and comforting is the best to describe the classic English Sticky Toffee Pudding. It’s one of the English desserts that will put a smile on your face from the very first bite.
The pudding consists of scrumptious cake and topped with luscious toffee sauce. And often you want to spoil yourself more by drizzling extra double cream or adding a scoop of vanilla ice cream at serving.
This, it’s what I call a pure indulgence of sweets. I can skip the main meal voluntarily if I get to eat an extra portion of the pudding.
The only problem is – most if not all – sticky toffee pudding that is sold at many shops or cakery tastes rather too sweet for me. Perhaps because where I’m from cakes and desserts taste delicately sweet. Not sickeningly sweet. A matter of preference?
It was this sugar content problem that made me start baking and making my own cakes and desserts. Because I feel I’m more in control.
So the recipe of sticky toffee pudding here is one of my attempts to enjoy the English classic dessert without feeling guilty afterwards.
For the sweet tooth, don’t worry, I promise you the pudding is sweet enough to make you smile.
And I simplified the ingredients and methods so that it’s more practical for you to make this dessert.
I don’t know about you, but I have quite a big family and many friends who love sticky toffee pudding. So, making it in bulk and sharing it with them is the best way for me.
And I can always keep and store it in the freezer for the days when I’m too lazy to bake.
Ways To Store
You can store the leftover pudding in a tight-sealed food container and keep it in the freezer for about two months.
Take the container out and leave it in the fridge overnight and warm it up in the microwave for 10-20 seconds (depending on your device) before serving. Once it’s thawed, you should finish within a few days.
You need dates, dark brown sugar, eggs, plain flour/ all-purpose flour, black treacle syrup, oil, butter, double cream/ heavy cream, vanilla, raising agents and hot water.
When it comes to the dates, please use the Medjool dates. They’re the best quality for this pudding. Not only they’re juicy and sweet, but they’re also more flavoursome.
Although I put oil in the recipe, technically you can use melted butter. The reason I tend to choose oil is that butter makes the cake denser. Especially if you live in a cold-weather/ high altitude place. You can choose any neutral oil such as vegetable oil, rapeseed oil, sunflower oil, canola oil or olive oil. All is good. I have tried them all with good results.
Simplified Way To Make The Pudding
I love cooking and baking. But as life gets busier I love to simplify things so they don’t take too much time. And this recipe reflects that.
I promise you it won’t take lots of your time. In fact, it took me literally 15-20 minutes to prepare and make. It’s just the baking time that takes a little longer.
So this is how I do.
Firstly, you take the pit out of the Medjool dates and chop the dates. Place them in a saucepan together with a teaspoon of bicarbonate of soda/ baking soda. And pour in the hot boiling water from the kettle. Cover with the lid and leave it to soak.
Secondly, put the flour, sugar, baking powder, salt, and eggs in a mixing bowl. Quickly puree the dates using a blender or handheld blender. Then add the pureed dates into the flour mix.
Using a handheld mixer or blender, mix the ingredients into a smooth batter. Pour the batter into a prepared traybake (greased and lined 12”x9”) and bake in a preheated oven at gas 3.5 or at 170°C/ 325°F for about 50 minutes or until a skewer comes out clean.
In the meantime, place the butter, sugar, treacle syrup and heavy cream. Cook until all is melted and smooth. Let it cool down a little bit.
Lastly, pour the toffee sauce over the cake and spread it evenly.
Cut the pudding and serve it as is or with a drizzle of cream or a spoon of ice cream. Your choice.
Thank you for checking out this recipe. Hope you’re now thinking of trying this sticky toffee pudding traybake. When you do, I appreciate it if you can share what you think about it in the comments below.
And please follow me on Facebook, Instagram and/or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.
Before you go, don’t forget to check my other recipes that you may like.
- Vanilla velvet cake.
- Chocolate mousse pudding with Aquafaba and no gelatin.
- Coconut and date cookies.
- Chocolate cake with chocolate mousse frosting.
- Chocolate chip cookies with coconut oil.
Thank you and all the best.
Sticky Toffee Pudding Traybake: Simple, Easy And Generous
- Wooden spoon
- Handheld mixer
- 9 x 13 inch rectangular tin
For the cake
- 2 cups Medjool dates pitted and chopped.
- 1 teaspoon baking soda/ bicarbonate of soda.
- 1 ½ cups hot boiling water.
- ⅓ cup dark soft brown sugar
- 4 large eggs room temperature.
- 2 ½ cup all-purpose flour/ plain flour.
- 3 teaspoons baking powder.
- ⅛ teaspoon salt.
- ⅓ cup oil see the note.
- 2 teaspoons vanilla extract see the note.
For the toffee sauce
- ⅓ cup dark soft brown sugar
- 3 tablespoons black treacle syrup.
- ⅓ tablespoon oz salted butter.
- 2 ¼ cups heavy cream/ double cream.
For the cake:
- Place the chopped dates and bicarbonate of soda in a small saucepan. Pour in the hot boiling water, give it a stir and leave it to rest with the lid on until the dates softened.
- Once the dates are softened, puree them using a blender or a handheld blender. Set aside.
- Preheat the oven gas 3.5 or at 170°C/ 325°F.
- Grease and line an oblong traybake (12”x9”)
- Put the flour, baking powder, salt, and dark brown sugar in a large mixing bowl. Add the eggs and pureed dates in. Using a handheld mixer or handheld blender, mix the ingredients until smooth.
- Pour the batter in the prepared tray/ tin and bake at gas 3.5 or at 170°C/ 325°F for about 50 minutes or until a skewer comes out clean.
For the toffee sauce:
- While the cake is baking, prepare the toffee sauce by melting the butter, dark brown sugar, treacle syrup and heavy cream/ double cream in a small saucepan. Once they are all melted. Set aside to cool down a little bit.
- Pour and drizzle the toffee sauce over the cake and spread evenly.
- Use any neutral cooking oil such as vegetable oil, rapeseed oil, canola oil, olive oil or sunflower oil. If you prefer, you can use melted butter at equal measure. But the cake will be slightly denser and firmer. Especially in the cold weather.
- You can substitute the vanilla with a teaspoon of cinnamon powder for a spiced-up pudding. Even better, you can put a teaspoon of vanilla extract with a teaspoon of cinnamon powder.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.