Sticky Toffee Pudding With Butterscotch Sauce
This is the best Sticky Toffee Pudding recipe we’ve ever tasted. Sticky toffee pudding is a British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with cream, custard, or vanilla ice cream.
Almanac editor Catherine Boeckmann lived in England and discovered this recipe at a country inn (in the Cotswalds). Having consumed many many Sticky Toffee Puddings over the years, she dares you to find a better recipe (and if you do, post the link below!).
Some ingredients in the U.S. are slighly different. Karo and dark corn syrup are equivalents but if you can’t find either, here are substitutions.
Also, note that Sticky Toffee Pudding is usually made in a big baking dish or casserole; for the cookbook, it was prettier to serve in ramekins but you can bake it any way you wish.
This is not a quick-and-easy recipe but it’s not difficult to make; it just takes a little time. Warning: It’s a very sweet pudding, but worth every bite!
Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.
Photo Credit:
Pudding
Ingredients
Instructions
For pudding: Preheat oven to 300°F. Butter and flour an 8x6x2-inch baking dish or casserole.
In a bowl, combine sugar, butter, and vanilla. Using an electric mixer, beat on low until well mixed and creamy in color. Add eggs, one at a time, beating well after each. Fold flour into mixture.
Bring 1 cup water to a boil in a saucepan, add dates, return to boiling, and cook for 2 minutes. Remove from heat and add baking soda (adding it when mixture is on heat will cause it to rush over top of pan). Add dates and water to batter and mix well.
Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Sauce
Ingredients
Instructions
For sauce: In a saucepan, combine sugars, butter, and corn syrup and gently bring to a boil. When it starts to bubble, add cream and return to boiling. Make sure sugars are melted. Keep sauce warm.
Drizzle sauce over pudding. Serve slices drizzled with more sauce. Top with whipped cream (if using).
Additional Resources:
How to Make Scone Flour
Sift together 1 pound all-purpose flour with ⅛ cup baking powder.
Yield:
Category
Course
Credit:
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Reader Comments
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Sticky Toffee Pudding
Can you suggest baking time for making the pudding in ramekins?
Sticky Toffee Pudding question
To be honest, I’ve only made these in the baking dish as this was the way it was made in England. The photographer for our cookbook chose the ramekins, probably because it looks very pretty. After researching this, it seems as if the baking time doesn’t really change. It’s a pudding, so keep in mind that it will look very watery at first. Pour the batter halfway up the side of the ramekins. And bake until the center of each cake is just set and a toothpick or knife inserted into the middle of each comes out clean. So you may need to keep your eye on the ramekins but you’ll know when it’s done by the usual methods.
As the reader below says, it’s a very sweet and rich showstopper of a dessert. You don’t need a lot. So the individual ramekins might be a good idea! Let us know how it works!
Holy cow, that's a dessert
I've always wanted to try Sticky Toffee Pudding and holy cow. This is most luscious dessert I have have had. I poured cream on the side to cut the sweetness. But it is definitely a showstopper. I made the cake pan and it was nice and moist. I thought it was too watery but never made a true pudding before and it came out just right. Thank you!
Sticky Toffee Pudding
Ha! I can tell you made this recipe because that was exactly my reaction when I tasted it! “Holy cow!” It’s very moist, rich, and sweet. And, yes, the “watery” nature when the pudding first goes in the oven is exactly right! Glad you enjoyed!