Sheet-Pan Sticky Toffee Pudding Cake Recipe on Food52 (2024)

FAQs

What's the difference between sticky date pudding and sticky toffee pudding? ›

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.

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.

A super moist date cake is smothered in a buttery, sweet, toffee sauce and drizzled with a touch of cream. Beautiful and delicious! It's easy to get confused by the name of this recipe, but contrary to what it sounds like, sticky toffee pudding is actually one of the best cakes around.

Yes, sticky toffee pudding can be made a few days in advance for easy prep when ready to serve the desserts. Bake the puddings in the ramekins as instructed. Then, let them cool completely. Wrap or cover the puddings and store them in the refrigerator for 3-4 days.

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.

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.

The beloved British classic is popping up on dessert menus across the United States, from natural wine bars to Harry Potter World. Sticky toffee pudding is a clear communicator.

Do the puddings need to be refrigerated? Yes!

🤤 Sticky Toffee Pudding at Costco!!! How have I never had this before 😮? Delicious... I'm eating a lemon one now.

What country made sticky toffee pudding? ›

Although its origins are unclear, it was likely invented during the 20th century in the Lake District of northwest England, from where its popularity spread across the country.

Most boxed foods have an expiration date for best freshness but will be ok to eat long after the expiration date. I would say yes, it's safe to eat within a reasonable amount of time. Maybe 2 or 3 years. A lot of packaged foods have preservatives that will keep them from going bad for years.

A taste of Sticky Toffee Pudding

The Irish love to eat it as a dessert or snack, accompanied by vanilla ice cream (for a touch of freshness!). You'll find them in most local restaurants serving Irish cuisine, but you can also find them in pastry shops.

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.

The warm dessert is, yes, sticky from both dates and the accompanying butterscotch sauce. That same sauce, with its dark, caramelized sugars, is toffee in liquid form.

Sticky toffee pudding has a decadent, soft and almost chewy caramel/toffee flavor and texture. Although many sticky toffee pudding recipes don't call for a spice mixture, we include a small amount of cinnamon, clove and nutmeg into ours which adds a subtle depth of flavor that compliments the sweet richness.

The addition of dates soaked in tea creates a moist pudding, which, when served with the rich toffee sauce, provides the best combination for a winter pudding.

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.