Sticky Toffee Pudding
Howdy, folks! We were fortunate to have recently hosted Mr. & Mrs. H of the YouTube Channel @MrHandFriends all the way from London. They were so kind as to teach me how to prepare British Sticky Toffee Pudding, and I taught them how to bake it in a Dutch oven. Fun was had, friendships were made, and the food was delicious!
We appreciate you sharing our food with your friends & family!
Sticky Toffee Pudding
Sticky toffee pudding is what us Americans call “cake.” In the UK, they use treacle, which is very similar to Blackstrap molasses. We will prepare a molasses cake with rehydrated chopped dates, mix a toffee sauce, and pour the sauce over the cake. It’s easy and delicious!
Step One: Prepare the Dates
Sticky toffee pudding includes chopped, rehydrated dates. Remove the pits (also known as stones) from the dates, and chop them into small, raisin-sized bits. Soak them in 3/4 cup of boiling water. The heat will soften the dried dates while rehydrating them. This water soaks up so much flavor that is then distributed among the cake batter for a unique flavor.
Step Two: Make the Pudding Batter
Mix together the butter, dark brown sugar, flour, baking powder, baking soda, molasses, eggs, and milk. Mix until smooth, and then add the dates. The dates will have soaked up most of the water, but do not drain them. Add the dates and any leftover water to the batter, and stir until smooth.
In the United Kingdom, Baking soda is called ‘bicarbonate of soda.’
Bake according to the recipe instructions. Dip a toothpick into the center of the pudding. If it’s dry, the pudding is done. (Americans, isn’t it hard to use “pudding” as a substitute for “cake”?) The baking should take about 40 minutes at 350 degrees F.
Step Three: Make the Toffee Sauce
The toffee sauce is simple! In a saucepan, bring the ingredients to a low boil and stir constantly for a minute or two. The sauce will be poured over the pudding while both are warm. Serve with a scoop of vanilla ice cream.
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