How do I store leftover sticky toffee pudding?

Store any remaining sticky toffee pudding in an airtight container in the fridge for up to three days. Keep the sauce in a separate jar if possible to make the reheating process much easier.

Can I freeze a sticky toffee pudding?

Yes, you can freeze both the sponge and the sauce for up to two months. Defrost them completely in the fridge overnight before reheating the pudding in a warm oven.

What is the best way to reheat the sauce?

Place the sauce in a small pan over a low heat and stir until it becomes liquid again. If the sauce for your sticky toffee pudding is too thick, add a small splash of cream to loosen it.

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Sticky toffee pudding

Name: Sticky toffee pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Sticky toffee pudding
Ingredients: 200g pitted dates; 200ml boiling water; 1 tsp bicarbonate of soda; 75g softened butter; 150g dark brown sugar; 2 large eggs; 1 tbsp black treacle; 175g self raising flour; 100g butter for sauce; 150g light brown sugar for sauce; 150ml double cream

Sticky toffee pudding is a classic British dessert consisting of a moist sponge cake made with dates. It is topped with a rich toffee sauce and usually served with vanilla ice cream or custard. This recipe uses simple ingredients to create a sweet and comforting treat for any occasion. It is popular in homes across the country because of its deep and satisfying flavour.

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What is good about sticky toffee pudding

This sticky toffee pudding recipe creates a soft texture that absorbs the warm sauce perfectly. The use of chopped dates provides natural sweetness and moisture to the sponge. It is a reliable dessert that works well for Sunday lunch or a special family dinner. Making the toffee sauce from scratch gives it a much better taste than any shop bought version.

How to prepare sticky toffee pudding

Step 1

Prepare dates: Chop the dates into small pieces and place them in a bowl with boiling water and bicarbonate of soda. Let them sit for ten minutes to soften properly. This step ensures the sponge stays moist and has a smooth texture once it is baked.

Step 2

Mix batter: Cream the softened butter and dark brown sugar together in a large bowl until light. Add the eggs one at a time while whisking gently. Fold in the flour and black treacle before stirring in the soaked dates along with their liquid.

Step 3

Bake sponge: Pour the mixture into a greased baking tin and smooth the top with a spoon. Bake in a preheated oven at 180C for about thirty minutes until the sponge is firm to the touch. Remove it from the oven and let it cool slightly in the tin.

Step 4

Make sauce: Melt the butter, light brown sugar and double cream in a saucepan over low heat. Bring it to a simmer and stir until the sauce thickens and turns a dark golden colour. Pour the hot sauce over the warm sticky toffee pudding before serving it in bowls.

The best tips for sticky toffee pudding

Make sure the dates are chopped finely so they distribute evenly through the batter. If you prefer a darker sauce, cook the sugar and butter for a minute longer before adding the cream. You can poke small holes in the top of the sponge with a skewer so the sauce soaks inside. This sticky toffee pudding can be made a day in advance and reheated in the oven or microwave. Always serve the pudding warm to keep the sauce at a pourable consistency.

Adding a small pinch of salt to the toffee sauce can help balance the sweetness of the sugar. Serve with cold double cream or a scoop of vanilla ice cream for the best contrast in temperatures.

You can also try eccles cakes, beef bake with vegetables or spiced rice.