Sticky Toffee Pudding, also known as STD to the aficionados, is a classic and iconic British dessert that traces its roots back to 19th-century Great Britain. It consists of a dense, soft, moist and sticky cake served with an intensely sweet buttery toffee sauce.
The origins of Sticky Toffee Pudding recipe has been a source of historical disputes. Most will claim it was created in the 70’s by Francis Coulson of the Lake District’s Sharrow Bay Hotel, but Simon Hopkinson contends that Ms Coulson actually adapted the idea from one Mrs Martin of Lancashire. On the other hand, Mrs Martin’s original recipe is also alleged to be based on a recipe from two Canadian servicemen who stayed at her hotel during the war. The bottom line is this Canadian-heritage-classic / British-Sticky Toffee Pudding is a delicious and effortless dessert that deserves all that dispute!
This showcased recipe was offered by a fellow expat, Hannah Pelliccio. Hannah came from England to United States 22 years ago and sticky toffee pudding is still one of her favorite desserts and comfort food. This recipe is particularly special for her because it is the same one her Mom used to make back in England.
“One of my favorite dessert at this time of the year is Sticky Toffee Pudding. I would look forward to cold evenings sitting by the fireplace enjoying this amazing dessert, it was definitely one of the best Autumn desserts! When my family came to visit and it was my birthday, my mom asked me what type of cake I would like, of course I passed on cake and said ‘I want Sticky Toffee Pudding!’. “
Hannah lives in Tulsa, OK with her husband and her three kids. She owns a wonderful early-education program called Bethany Bridges Club and is also a teacher at Bethany Community School.
Note: The original Sticky Toffee Pudding recipe calls for baking the dough in a 8 x 8 in (20cm x 20cm) or 11 x 7 (28cm x 18cm) in baking dish/tin. But we wanted to give you the extra option of baking it in mini cake pans.
Make the sauce in advance:
Directions for the cake batter:
Preheat oven to 180°C /350°F
Baking and serving directions:
For Baking Dish or Tin
For Mini Cake Pans
Sticky Toffee Pudding
- For the Batter
- 225g Medjool dates
- 175g self raising flour
- 1tsp bicarbonate of soda
- 85g butter
- 140g demerara sugar
- 175ml water
- 1tsp vanilla extract
- 2 eggs
- 2 tbsp molasses/ black treacle
- 100ml milk
- For the Sauce
- 175g light brown sugar
- 50g butter
- 225ml double cream
- 1 tbsp molasses/ black treacle
- Combine all sauce ingredients in a small heavy deep saucepan.
- Heat slowly until the butter has melted, then turn up the heat and bring to a gentle boil. Boil for about 3 minutes. Reserve it.
- Preheat oven to 180°C /350°F. Stone and chop the dates.
- Bring dates and water to a boil in a medium heavy saucepan. Remove from heat and let it rest for 30 minutes.
- Beat sugar and Butter.
- Add the eggs a little at a time, beating well between additions.
- Add the vanilla extract to the boiled dates and mashed it.
- Combine the mashed dates to the sugar/butter mixture and blend well.
- Add milk and molasses, mixing with a spatula.
- Mix together flour and bicarbonate of soda and add to the mixture folding until all is blended.
- Pour the batter into a greased baking dish or tin and cook in the pre-heated oven for about 30-35 minutes or until just firm to the touch. The cooking time varies depending on size and type of the baking tin or dish. Take it out when a toothpick inserted into the center of the cake comes out clean. Let it cool.
- Pre-heat the grill on medium. Poke a few small holes evenly over the surface with a skewer or fork.
- Pour 1/4 of the sauce over the cooked pudding and place it under a moderate grill just until bubbling. To serve cut cake into wedges, place them on individual plates and pour around the some sauce. Garnish with pecans if you choose. Enjoy!