Scrumptious sticky toffee pudding | Jamie Oliver recipes (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.

Plain flour: just regular plain (all-purpose) flour is best here. Baking powder and bicarbonate of soda: baking powder provides the rise and the bicarb is mixed with the dates while they soak which helps to soften them.

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.

Your best bet is a sweet fortified wine like tawny port, sherry or Madeira, a beer (believe it or not!) or a whisky liqueur. * An Australian liqueur muscat has similar toffeed flavours but you might find it just a bit too much of a good thing. * The same goes for a sweet oloroso or cream sherry.

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.

Yes! To get the best shelf life we recommend refrigerating the puddings upon arrival to extend shelf life The dessert is shelf stable for approximately two weeks.

For leftovers we recommend storing the sponge and sauce separately in the fridge for up to 5 days. Cover the sponge tightly with clingfilm (plastic wrap) and put the sauce in an airtight container.

Black treacle, an uncrystallized syrup variety popular in Britain, is a good choice for anyone looking for a substitute for dark corn syrup. This darker counterpart to golden syrup is often used in desserts like sticky toffee pudding or simply for stirring into tea.

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.

The most popular custards of this type in the US are chocolate, vanilla and butterscotch. Well-traveled Americans will also look for the famous British 'sticky toffee pudding' which is a dense rich cake.

What do the Irish call white pudding? ›

In Gaelic-speaking parts of Scotland and Ireland, they were referred to by the names marag gheal or putóg bhán.

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.

All puddings have a two week un-refrigerated shelf life, a three month refrigerated shelf-life and a one year frozen shelf-life.

The dessert is best served fresh, but can be reheated once. The sauce will last for 3 days, in the fridge - will thicken a lot in the fridge. If you want to bake individual puddings, I recommend using these pudding moulds for the recipe!

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.

What does sticky toffee pudding taste like? Quite literally, heavenly! If you've never eaten one before, think of a light, moist brown sugar sponge cake covered in a sweet, sticky toffee sauce. Although the sponge itself is light, the dates also add a sticky, slightly chewy toffee like texture.

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. The warm dessert is, yes, sticky from both dates and the accompanying butterscotch sauce.

The dates in this sticky pudding help to keep it moist, while the ginger and spices add a subtle warmth. This dessert is perfect heated slightly and served with cream and a sweet butterscotch sauce.