ManchesterChef: Sticky Toffee Pudding recipe by James Martin (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.

Adding bicarbonate of soda to the pud helps it rise. It also helps break down the dates and disperse them through the mixture so they don't sink to the bottom.

Cartmel is the home of Sticky Toffee. It's something we're very proud of, as we are of our 12th century Priory and the racecourse which runs straight past the Village Shop. That's where Cartmel Sticky Toffee Pudding was born – we started baking in the shop's back kitchen and selling it in the front 20 years ago.

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.

Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.

Do the puddings need to be refrigerated? Yes!

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

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.

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.

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.

Fun fact: In New Zealand and Australia the dish is called sticky date pudding. Because no one knows exactly where sticky toffee pudding was created, it's unclear how the addition of dates was added, but it's certain you can't make the recipe without them.

Sticky Date Pudding – you're my favourite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake when it comes out of the oven.

The normal answer is that it was invented in the 1970s by Francis Coulson who was working at the Sharrow Bay Hotel in the Lake District.

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.

What Does Sticky Toffee Pudding Taste Like? Sticky toffee pudding has a decadent, soft and almost chewy caramel/toffee flavor and texture.

Green's Sticky Date Pudding is a home-style sponge pudding with dates and a butterscotch flavoured sauce. Serve a warm sticky date flavoured pudding to your guests or share with the family. Get that homemade taste easier with our Greens Self Saucing Pudding. Available in a 260g pack.