Sticky Toffee Pudding (Pressure Cooker Recipe) | Homemade & Yummy (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.

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.

Adding bicarbonate of soda to the pud helps it rise. It also helps break down the dates and disperse them through the mixture so they don't sink to the bottom.

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.

Fun fact: In New Zealand and Australia the dish is called sticky date pudding. Because no one knows exactly where sticky toffee pudding was created, it's unclear how the addition of dates was added, but it's certain you can't make the recipe without them.

Although its origins are unclear, it was likely invented during the 20th century in the Lake District of northwest England, from where its popularity spread across the country.

Do the puddings need to be refrigerated? Yes!

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!

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Do Americans have sticky toffee pudding? ›

The presence of sticky toffee pudding has waxed and waned in the United States during the last 20 years. It nonetheless grew roots: Sticky toffee pudding is currently the first dessert listed on the menu at Three Broomsticks, the restaurant at the Wizarding World of Harry Potter at Universal Studios Hollywood.

Our answer. Nigella's Sticky Toffee Pudding (from AT MY TABLE) is at its best on the day it is made as the sponge is soft and light. When the pudding is chilled it becomes more dense and although it is possible to reheat squares of the pudding in a microwave, the texture is never quite the same.

Dates sold in packets or resealable bags are only partially dried and can be eaten straight from the packet. Unless they are very dry and chewy, they are suitable for the sticky toffee pudding, as they are chopped and will soften more when they soak in the hot water and bicarbonate of soda (baking soda).

And both involve 20th-century British chef (and co-owner of the Sharrow Bay Hotel) Francis Coulson. But contrary to Tess Baxter's assertion that sticky toffee pudding was introduced by the Cumbrian hotel in the 1970s, other accounts pin the sweet dessert's debut to the 1940s.

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top.

– 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.

However, dates MUST be used, in my opinion. Obviously though, dates aren't to everyones tastes so you can leave them out, up the milk to 250ml, and add in 25g more treacle, but it won't be quite as good. My sticky toffee cake recipe is super popular, but that definitely requires the dates.

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.