Perfect Sticky Toffee Pudding. British comfort food! NEW RECIPE VIDEO!!! (2024)

FAQs

Why can't you reheat sticky toffee pudding? ›

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.

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.

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.

Food that has passed its best before date is safe to eat. Best before should be considered a rough guide rather than a strict rule. There is no reason to throw away food that goes past its best before date, it is perfectly safe to eat and will often taste just as good.

Yes, you can make the whole dessert ahead, then cool, cover and refrigerate for up to two days. You can store the remaining sauce, covered, in the fridge too. Reheat in portions, uncovered, in the microwave, until piping hot. It should take about 30-45 seconds per piece.

How can I heat the puddings? The puddings are simple to heat – either microwave in the container for 40 seconds (850watts) from the refrigerator, 1 minute from frozen. You can also warm the puddings in a preheated oven – 350F/180 C for 10-15 minutes. The containers are oven proof but place on a baking sheet.

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.

Dark muscovado or dark brown soft sugar: muscovado sugar is best for it's deep toffee flavour though dark brown soft will work just as well. Light brown will work in a pinch but dark is best.

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.

The presence of sticky toffee pudding has waxed and waned in the United States during the last 20 years.

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.

United Kingdom

Sticky toffee pudding / Origin

Most candies do have expiration dates, but like most foods, these dates serve more as guidelines for when to consume them. It's generally fine to eat candy past its expiration date, though the quality and texture does decline after a certain point.

You could freeze leftover portions of the pudding in an airtight container for up to 1 month. Freeze the sauce in a separate airtight container. Thaw the sponge and sauce overnight in the fridge. Reheat the sponge in the microwave and reheat the sauce in a saucepan over a low heat, stiring occasionally.

It is important to understand best before and use-by dates on food labels to keep food safe and to help reduce food waste. Food may contain bacteria, and if stored for too long or at the wrong temperature can cause food poisoning.

To reheat, pour sauce into saucepan and simmer over low heat just until heated through. Pudding can be made up to 3 days ahead of time. Cool completely from oven and tightly wrap with plastic wrap and store in the refrigerator. To reheat, uncover and heat in an oven until just warmed.

Make this luscious sticky date pudding in advance and then simply defrost and reheat for the perfect end to a winter dinner party.

To serve, keep the pudding covered and reheat for 20 minutes in a hot oven, 325 F /160 C / gas 3 until the sauce is bubbling nicely. Serve with custard or ice cream. The sauce-drenched pudding also freezes well for up to one month. Defrost thoroughly and reheat as above.

To store sticky toffee pudding, first, let it cool completely. Then, cover each dessert (without whipped cream) and store them in the refrigerator for up to 3-4 days. Store the extra toffee sauce in an airtight container in the refrigerator as well. When ready to serve, simply heat up the pudding and the toffee sauce.