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Sticky Toffee Pudding Recipe

By: Author April Freeman

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Sticky toffee pudding

This dessert is very simple to make. All one has to do is pop the ingredients in a food processor to mix up the cake ingredients. Even though the cakes have chopped prunes in them, don’t worry if you don’t care for prunes. You cannot tell there are prunes in the cake other than the scrumptious moisture that they add to the cake. The decadent sauce itself is also simple to make, containing only cream, brown sugar, and butter.

A few varieties of this dish exist as well. A healthier alternative involves switching out the regular sugars for artificial sweeteners. Soy creamer can also be used to substitute for the cream and eggs. Another variety of dessert very similar to this is known as Sticky Date Pudding. This dessert is Australian and also worth a shot if you enjoy Sticky Toffee Pudding.

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Sticky Toffee Pudding Recipe

April Freeman
Sticky Toffee Pudding, a traditional British recipe, is a delicious caramel-flavored sponge cake, most often served as a dessert. Topped and soaked with sticky toffee sauce, this treat is perfect for anyone looking to indulge a sugar craving. The dish pairs marvelously with vanilla ice cream but can also be served with custard or whipped cream.
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Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Cuisine British
Servings 5 people

Equipment

  • Oven
  • Food Processor
  • Ramekin
  • Saucepan

Ingredients
  

Cake ingredients

  • 3 tbsp Cold butter cut into small cubes
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Sea salt
  • 1/3 cup white sugar
  • 1 teaspoon white sugar
  • 1/2 hot water

Sauce Ingredients

  • 1/2 cup Butter
  • 3/4 cup heavywhipping cream
  • 1 cup Brown sugar

Instructions
 

  • Set the oven to preheat to 375 degrees. Spray five one-cup ramekins with non-stick spray and sprinkle with flour. Place all the ramekins on a metal tray or baking sheet to help get them in and out of the oven more easily.
  • Add the butter, white sugar, brown sugar, baking soda, salt, eggs, vanilla, and flour into a food processor. Pulse the food processor until all ingredients are thoroughly combined.
  • Next add the prunes and hot water. Pulse the processor again until the mixture is smooth.
  • Ladle the mixture into the ramekins on the baking sheet until each one is 2/3 of the way full.
    cake mixture
  • Place the tray with the ramekins in the oven and allow them to bake for 18 minutes or until the tops are fully cooked and firm.
    cake cooked
  • Remove the tray from the oven and allow the cakes to cool.
  • Move on to prepare the caramel sauce while the ramekins cool. Put the butter, brown sugar, and heavy whipping cream into a sauce pan. Whisking frequently, allow the mixture to melt together at medium heat. Once it begins to bubble, adjust the heat to low and cook the sauce until it coats the back of a spoon or sticks to the end of the whisk.
  • Remove the cooled cakes from the ramekins and slice them in half.
  • Place the bottom haves back into their ramekins and drizzle a later of caramel sauce on top. Replace the tops and drizzle more caramel sauce onto the cake tops.
  • Return the ramekins to the oven to bake for 2 to 3 additional minutes to warm the sauce and make it become more sticky. Remove the cakes from the ramekins or eat them directly from the ramekins topped with a dollop of whipped cream.
    Baked Sticky Toffee Pudding

Notes

The origins of this treat remain rather obscure, and it is debated exactly how this pudding exactly came about. However, it seems that it was invented somewhere around the 1940s. This makes it a rather new recipe, having only been around for about 80 years.
Sticky Toffee Pudding has been traced to two Canadian Air Force Officers as well as a British hotel manager during World War II. It is thought that while the troops were resting at Sharrow Bay Country Hotel they passed this pudding recipe onto the hotel manager. Patricia Martin, the hotel manager, would later go on to give the recipe to two of her hotel employees in her later years.
But, one should note that this is just one of many theories as to the origins of this pudding. Another legend about the origins of this pudding says that it was actually invented by the hotel owners and not passed on by the Canadian Pilots.
Other inns and hotels dispute these stories. The Udny Arms Hotel in Newburgh, Aberdeenshire says that they were first to serve the dessert in 1967. Another establishment known as Gait Inn claims this too. Food historians are uncertain of the validity of such claims, not knowing if the desserts said to be Sticky Toffee Pudding simply shared the same name.
Unfortunately, there seems to be no clear way to pin down the origins of this scrumptious and sticky dessert. However, you don’t have to know where and how Sticky Toffee Pudding came about to know that this dessert is delicious. Whether it was invented by two pilots from Canada or by a hotel-owner in England, you’ll still find yourself enjoying this wonderfully sweet, classically British treat.
Keyword dessert recipe, Pudding Recipe, Sticky Toffee Pudding

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