Sticky toffee pudding | British, Classic, Moist (2024)

FAQs

Is sticky toffee pudding served with custard or ice cream? ›

A sticky toffee pudding is most commonly served with custard or vanilla ice cream, the vanilla flavour of these complementing the richer flavours of the pudding. It may also be served with single cream.

Toffee pudding is the term used in the US for what we refer to as sticky date pudding.

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. It makes it ultra moist and gives it that intense dark colour.

Sticky Toffee Pudding Recipe (with Toffee Sauce)

Sticky Toffee Pudding Cake is a deliciously moist, date cake drenched in a warm butterscotch-toffee sauce. It's a classic and iconic British dessert popular in all of England, Scotland and Ireland, and it's easy to see why!

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.

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.

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.

These desserts are an updated approach to the great tradition of British hot puddings, brought to America for you to share.

Do the puddings need to be refrigerated? Yes! To get the best shelf life we recommend refrigerating the puddings upon arrival to extend shelf life The dessert is shelf stable for approximately two weeks.

Laura Jayne Lamb | 🤤 Sticky Toffee Pudding at Costco!!! How have I never had this before 😮? . #costco #desserts #reels | Instagram.

How to eat sticky toffee pudding? ›

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.

Sticky toffee pudding's main features are its moistness and the rich toffee sauce, while treacle sponge is known for its fluffy sponge infused with the sweetness of treacle syrup.

In Gaelic-speaking parts of Scotland and Ireland, they were referred to by the names marag gheal or putóg bhán.

If you have leftovers then these can be stored, covered, in the fridge for up to 5 days. Store the sauce and sponge separately. You could freeze leftover portions of the pudding in an airtight container for up to 1 month.

My gluten free sticky toffee pudding can be served with any of the classics – ice cream, clotted cream, double cream or custard. Personally I love a scoop of vanilla ice cream on mine, but I could also happily wolf a slice down by itself. That toffee sauce is so good I want to drink it!

It shouldn't be eaten piping hot, but warm: once the sponge has been topped with a glaze of the sauce you should leave it for 30 minutes before serving, though you can easily leave it for up to an hour. I recommend serving this with the Salted Caramel Ice Cream — in fact, I positively urge you to.

The differences between them: Pudding is made with sweetened milk or cream-based mixture thickened with corn starch or flour that is cooked on the stove. Custards are milk or cream-based and uses eggs. Custard is usually has to be baked with a water bath.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.