“Traditional English Sticky Toffee Pudding Recipe”

Feb 18th “Traditional English Sticky Toffee Pudding Recipe”

Gemma’s Pro Chef Tips For Making English Sticky Toffee Pudding

Always double-check to make sure the pits are removed from the dates. Even if you buy pitted dates, one can sneak through and you don’t want that!
Serve with my Signature Salted Caramel Sauce. Make it in bulk because it keeps for months in the fridge!
These little puddings freeze wonderfully for up to 4 weeks!
Make the puddings the day before you wish to serve them. As they sit overnight, the flavor just gets better.
Brown sugar is an important ingredient to make sure you get that wonderful caramel flavor. If you don’t have brown sugar on hand, you can make your own with my recipe!
Be sure to add the salt! Salt brings out all the fantastic flavors in this pudding!

The inside of my English Sticky Toffee Pudding recipe, with salted caramel sauce dripping down the side, and topped with whipped cream.

How Do You Store English Sticky Toffee Pudding?

English Sticky Toffee Pudding can be stored in an airtight container at room temperature for up to 4 days. These puddings also freeze very well for up to 4 weeks!

Prep Time 30 mins

Cook Time 25 mins

My English Sticky Toffee Pudding recipe is a delicious, caramelly, dense, sweet cake that’s made in a muffin tin instead of being steamed!

Author: Gemma Stafford

Servings: 12 puddings

Ingredients

1 ¼ cups (6½ oz./177g) dates
1 ¼ cups (10floz/282ml) water
1 teaspoon baking soda
4 tablespoons (2oz/57g) butter (softened)
¾ cup (6 oz./170g) granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup + 2 tablespoons (5 ½ oz./155g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Signature Salted Caramel Sauce (to serve)

Instructions

Preheat the oven to 350°F (180°C). Generously butter a 12 well cupcake tray and set it aside.
In a small saucepan over medium/low heat, bring the dates and water to a boil. Turn the heat down and simmer for roughly 8-10 minutes or until the dates are soft.
Remove from the heat and add the baking soda into the hot date mix to activate it. It will fizzle up.
Blend the date mix until it is a smooth paste. Do this in a food processor or using an immersion blender. Set aside to cool down.
In a separate bowl, cream together the butter and sugar until light and fluffy. You can do this by hand or using an electric mixer.
Stir in the eggs one at a time followed by the vanilla until fully incorporated.
Next fold in the flour, baking powder, and salt.
Lastly, pour in the cooled dates and mix until just combined.
Pour the batter into the cupcake trays and fill ¾ of the way full. It will make roughly around 12 sticky toffee puddings.
Bake for 20-25 minutes or until firm on top and they are golden.
Enjoy warm with my Signature Salted Caramel Sauce and vanilla ice cream. Store in an airtight container at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.