Updated: Jan 19
Discover this traditional dessert from the British Isles made with Medjool dates and served with a delicious toffee sauce and ice cream!
Another wonderful and easy to make recipe. I really had fun baking this and making two delicious toffee sauces for it. Yes... you’ve heard right: not one but two toffee sauces! I actually made a dark toffee sauce to make it moist and creamy inside and a light sauce to pour on top.
You can either use one of the sauces or both. That is your call. I’ll show you how to make both and you can decide what works for you.
This recipe is Lacto-Ovo Vegetarian.
Is Sticky Toffee Pudding?
Sticky Toffee Pudding is a delicious steam-baked sponge cake with a Medjool dates purée, served with a sticky toffee sauce and vanilla ice cream.
Where is Sticky Toffee Pudding from?
The origins of Sticky Toffy Pudding are quite shrouded in mystery and folklore. Some say it was invented in Scotland at the Udny Arms Hotel in Newburgh-on-Ythan, Aberdeenshire, in 1967. Others argue it is a Yorkshire creation that goes back to 1907. Whatever its origins, it is delicious! You can find it all over the British Isles at pubs, hotels, and restaurants.
What is the flavor profile and texture of Sticky Toffee Pudding?
Made with dates, sugar, butter, and vanilla, a sticky toffee pudding has a very deep flavor profile... almost like a dark sweet chocolate.
Although it is called a “pudding“ it is actually a very moist sponge cake. The term “pudding” comes from the manner is prepared and ingredients, not its texture and appearance.
What are the ingredients in Sticky Toffee Pudding?
First and foremost Medjool dates. Other ingredients are flour, eggs, treacle or sugar (white or brown), butter, vanilla, baking powder, baking soda, light corn syrup, and cream.
Why is it called here “Scottish Sticky Toffee Pudding”?
I first came across this sumptuous dessert while traveling in Scotland. It seemed to be everywhere we visited and there were multiple variations in styles and presentations. One thing for sure: it was ”the” favorite treat for my travel companion. So... I decided to replicate the recipe but in gluten free form.
I looked at different recipes but I honestly liked those made by Scottish grandmothers better and started to gather as many Scottish recipes as possible. So, honoring all those wonderful Scottish Grams, I call it “Scottish Sticky Toffee Pudding”.
Is Scottish Sticky Toffee Pudding really sticky?
Yes. The toffee sauce makes it really sticky ... and delicious!
What will I need to make it?
You will need small ramekins or small baking dishes ( I used four 14.4 ounces mini casserole baking dishes), a mixer or hand mixer, wooden spoons, a blender or food processor, a deep baking dish, a sifter... and patience. Although it is a pretty easy recipe there are steps that need to be followed to ensure success.
Let’s make it!
Prep time: 25 minutes
Baking time: 45 to 60 minutes
Makes 4 to 6 puddings depending on size of container you use.
1 1/2 cup of Medjool Dates (pitted and chopped)
2 cups of Bob’s Red Mill 1 to 1 Baking Flour
1 cup of white sugar
1 cup of brown sugar
1/4 cup of Light Corn syrup with Vanilla Flavor
16 oz of unsalted butter (4 sticks)
1 teaspoon of baking soda
1 teaspoon of baking powder
2 cups of heavy cream
1 cup of water
1/8 teaspoon of cinnamon
Step 1: Prep the Medjool Dates
In a saucepan, bring water to a boil.
Add 1 teaspoon of baking soda, remove from heat, and soak the dates in the hot water for 15 minutes.
After 15 minutes, transfer the dates and water to a blender or food processor. Purée. Set aside.
Step 2: Prepare the Batter
Preheat the oven to 350 degrees F.
Generously grease the ramekins or baking dishes.
In a large bowl, start by creaming 8 oz of butter (2 sticks of butter) with 1 cup of white sugar.
Once the butter is ready, add one egg at a time, mixing all together. Set aside.
In another bowl sift the flour and baking powder together. Add the cinnamon.
Slowly incorporate the dry ingredients with the wet ingredients.
Fold in the dates purée. The batter will be sticky in consistency. Do not over mix.
Scoop 1/4 cup of the batter into each ramekin or baking dish. Once you have poured batter into each ramekin, top with the remaining batter.
Tap the ramekins a couple of times to release any air bubbles.
Place ramekins in a deep baking dish and add enough hot water to the dish to cover 3/4 of the ramekins.
Place in the oven and bake for 45 minutes.
Start working on the sauces.
After 45 minutes, use a toothpick to check if the puddings are baked all the way. If the toothpick comes out clean, they are ready. If not, continue to bake for another 10 minutes before you check again. If not ready, repeat again in 5 minutes.
Once fully baked, remove from oven and let them cool down. Do not take them out from the ramekins or baking dishes.
Step 3: Make the Dark Toffee Sauce
In a saucepan over medium heat, add 4 oz of butter, 1 cup of cream, 1 cup of brown sugar, and 1 teaspoon of vanilla extract.
Cook until it begins to bubble. Reduce heat to low and stir continuously until it thickens (about 10 minutes). Keep it warm. If it thickens too much, just add some cream and stir.
Step 4: Make the Light Toffee Sauce
In a saucepan over medium heat, add 4 oz of butter, 1 cup of cream, 1 cup of white sugar, and 1/4 cup of light corn syrup.
Cook until it begins to bubble. Reduce heat to low and stir continuously until it changes to a golden caramel color (about 30 minutes). Keep it warm. If it thickens too much, just add some cream and stir.
Step 5: Scottish Sticky Toffee Pudding
Invert the ramekins to release the individual puddlings.
Gently slice each pudding in half (horizontally).
Add 2 tablespoons of hot dark toffee sauce in the middle and put the halves back together.
Drizzle some of the hot dark toffee sauce on top. Allow it to set for a couple of minutes.
Drizzle some of the hot light toffee sauce on top.
Garnish with a Madjool date and serve immediately with vanilla ice cream.
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