Desserts & Appetizers

Yummy Sticky Toffee Pudding Sweet Dessert With Dates As The Main Ingredient

Sticky Toffee Pudding is one of the delicious desserts that you must try. This dessert, which makes dates as the main ingredient, will be perfect when combined with vanilla or coconut ice cream topping or sweet and sticky whipped cream.

Sticky Toffee Pudding
Sticky Toffee Pudding Image Source

What Is Sticky Date Pudding?

Sticky Toffee Pudding or also known as Sticky Date Pudding (Australia and New Zealand) is a British dessert consisting of a very moist sponge cake made from soft dates, coated with a sweet and sticky toffee sauce, and served with vanilla custard or vanilla ice cream. This cake is considered a traditional British culinary treat by some culinary experts. Of course, the bread and butter pudding aside, roly-poly jam and speckled dick pudding.

How Was Sticky Toffee Pudding Originally Known?

In the 1970s, Francis Coulson and Robert Lee developed and served this dish at the Sharrow Bay Country House Hotel in the Lake District, North West England. Simon Hopkinson, a food critic stated that Coulson told him he got the recipe from Patricia Martin from Claughton in Lancashire.

Patricia Martin herself published the recipe in a compilation that would later become The Good Food Guide Dinner Party Book and served the dish for the first time in her country hotel. The difference between the two dishes lies in the sauce.

Simon Hopkinson’s son later informed him that he initially got the prescriptions from two Canadian air force officers who were staying at his hotel during the Second World War. According to Hopkinson, the pudding uses a dough that is closer to an American muffin than your typical English sponge.

Well, if you are reciting, let’s just make it up.

Yummy Sticky Toffee Pudding

Recipe by Clara LarksonCourse: Dessert
Servings

6

servings
Prep time

30

minutes
Cooking time

1 hours 45 minute

Sticky Toffee Pudding is one of the delicious desserts that you must try. This dessert, which makes dates as the main ingredient, will be perfect when combined with vanilla or coconut ice cream topping or sweet and sticky whipped cream.

Ingredients

  • 1 large egg

  • 6 ounces dates Medjool

  • 4 ounces unsalted butter

  • 2 ½ cups heavy cream

  • 1 cup granulated sugar

  • ½ cup light corn syrup

  • ¾ cup light brown sugar

  • ¾ cup all-purpose flour

  • ¾ cup of water

  • 4 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon pure vanilla extract

  • salt to taste

  • Vanilla ice cream or whipped cream for topping

Directions

  • Preheat oven to 350 °. Grease the pudding bowl or pan with butter.
  • Add half the heavy cream, followed by butter, corn syrup, and sugar. Bring to a boil over a saucepan over medium heat. Stir continuously for 40 minutes or until caramel is dark yellow. Beat the remaining half of the heavy cream in a bowl or with a mixer.
  • Boil Medjool dates in water over a saucepan over medium heat for 15 minutes or until the water is almost absorbed and the dates are soft. Transfer the dates to a bowl or food processor and mash until the dates are very smooth. Beat the eggs and vanilla until smooth and combined. Then mix the dough with the dates that have been mashed earlier. Add flour, baking powder, baking soda, and salt to a small bowl and beat until combined. Add the heavy cream mixture slowly and little by little and beat again until smooth.
  • Pour into the greased pudding pan or bowl and bake for 20 – 40 minutes or until fluffy and chewy in the center. Once cooked, remove from oven and let cool first.
  • While waiting for the pudding to cook, we make the sauce. Get a medium bowl or electric mixer if available, add the butter and brown sugar and beat on medium speed until the sugar mixture is light and fluffy.
  • Pour the toffee sauce over the pudding in each pudding. Spread evenly and bake for another 10 minutes, or until the toffee sauce bubbles around the edges. Once cooked, remove from the oven and let cool for 5 minutes. Reheat the remaining toffee sauce and spoon a little around the pudding. Serve with vanilla ice cream or whipped cream. And Sticky Toffee Pudding is ready to be enjoyed.

Enjoy Sticky Toffee Pudding with Voot Beer With Coconut Ice Cream Topping For The Perfect Combination.

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