Sticky Toffee Pudding | Sticky Toffee Pudding Recipe (Date Pudding) (2024)

FAQs

Is sticky date pudding the same as 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.

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.

Served with a good quality vanilla ice-cream, it really is one of the best desserts and particularly good in the cooler months. It can be served with cream, however our favourite way to eat it is with ice-cream as the contrast of cold ice-cream and warm pudding is such a treat!

Preparation instructions

Whilst frozen, remove the lid and slice into desired number of portions. Remove portions from foil and place onto a microwavable plate. 2. For 1 portion, microwave on HIGH for 30 seconds* or for 8 portions microwave on HIGH for 2 minutes.

Like the Christmas pudding and figgy puddings before it, the sticky toffee pudding is usually steamed for maximum moisture. Instead of figs, however, very finely chopped dates are added to the cake, which gets covered in a toffee sauce.

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.

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.

Sell-By Date: Refers to the last day a retailer can display a product for sale; typically a food is safe to eat for 10 days after the Sell-by Date if refrigerated properly.

As long as the toffee does not melt and moisture does not find its way in, its shelf life is a long time. If that happens the toffee will lose its soft snap, however is still edible. We have found that white chocolate shelf life tends to be much shorter though because of the oils in the chocolate.

Sticky toffee pudding is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

What country invented sticky date pudding? ›

The invention of what is known in the UK as Sticky Toffee Pudding is generally attributed to Francis Coulson of the Sharrow Bay Country House Hotel in England's Lake District in 1960, although this has been challenged by writers from Scotland and Yorkshire.

Custard might be too thick, even if served cold - I'd recommend vanilla ice cream, as that's a personal favourite of mine!

Easy to prepare, simply microwave the Puds for 30 seconds to heat, flip onto plate and enjoy. Made in New Zealand from Imported Ingredients.

Oven: Remove sleeve and film. Place on a baking tray on the middle shelf of a preheated oven Fan 160°C / Electric 180°C / Gas 4, Cook for 25 minutes. Microwave: Remove sleeve and pierce the film lid. Cook on full power 750W 2 Minutes 40 Seconds / 850W 2 Minutes 30 Seconds / 1000W 2 Minutes 20 Seconds.

Serving Instructions:

Can be eaten cold but heating brings out the best flavours. Heating options: empty content into suitable pot and heat on your stove. place the foil pouch unopened into boiling water for 7-8 minutes then open and enjoy.

The warm dessert is, yes, sticky from both dates and the accompanying butterscotch sauce. That same sauce, with its dark, caramelized sugars, is toffee in liquid form.

– Sticky Date Pudding is indulgent and very sweet, from both the dates + sugar in sauce. If you don't have a sweet tooth, this dessert is not for you! To reduce sweetness, you can skimp on the sauce. Or make a lighter, less sweet sauce as follows: Use half the sugar, butter and cream, make per recipe.

Nigella's Sticky Toffee Pudding (from AT MY TABLE) uses soft dried dates. These usually come from a packet and are often sold already pitted. Common varieties include Delget Noor, but most varieties should be fine.

These desserts are an updated approach to the great tradition of British hot puddings, brought to America for you to share.