{"id":3347,"date":"2015-11-11T11:32:27","date_gmt":"2015-11-11T11:32:27","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=3347"},"modified":"2022-11-15T15:50:28","modified_gmt":"2022-11-15T15:50:28","slug":"sticky-toffee-pudding","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/sticky-toffee-pudding\/","title":{"rendered":"sticky toffee pudding"},"content":{"rendered":"\n

This classic dessert was invented a stones throw from where I grew up and is, frankly just delicious and comforting. You will want to lick your plate and that is fine with me. This pud contains wonderful warming winter spices, making it perfect for Thanksgiving or Christmas. The smell of it cooking is one of the best smells in the world.<\/p>\n\n\n\n

If you\u2019ve ever tasted this you\u2019ll know why I was itching to get it into my cooking classes<\/a> in California where this is a pretty unknown dessert. One of the first things I needed to get across was the word \u2018pudding\u2019 which in America refers to something more akin to a blancmange or a custardy dessert. Whereas this is a warm spongy muffin-like cake cooked with an oozy toffee sauce. It went down a treat in California and has also passed muster with all the Brits I’ve served it too.<\/p>\n\n\n\n

Feel free to freeze it once it is cooked and then thaw it before popping into the oven for 10 minutes under a foil lid to avoid it drying out before serving. You can also freeze the sauce in a small container. Defrost the sauce then reheat it in a small pan on a low heat, stirring to make sure it comes together as it may separate slightly when it is first defrosted.<\/p>\n\n\n\n

The genius of the dish (other than the fact it can be mostly prepped ahead) is the edition of Medjool dates, which add a rich, sticky sweetness without making it any heavier than such puddings should be. Be sure to spend the extra on Medjool dates as they are much more toffee-esque than regular dates. If you have any leftover, use them in my almond butter and sea salt stuffed dates<\/a> , my date and chocolate crispy bites<\/a> or in my Palm Sprigs date shake<\/a>.<\/p>\n\n\n\n

Leftover sauce is delicious on ice cream. When I was testing this for class we had a lot of leftovers in the kitchen. My husband decided he likes it with a  cup of tea, when the cake is cold and the sauce has cooled to a stiff paste. He spreads the cold sauce on top like peanut butter. He is pretty greedy so I’m not really sure he is going for maximum flavour – just maximum speed between plate and mouth. You can also make the cake part without the accompanying sauce as a winter tray bake.<\/p>\n\n\n\n

I have made this with wholegrain spelt flour (in place of the plain\/all purpose), almond milk (in place of regular milk) and coconut oil (in place of butter) and it works. Handy if you are catering to people with dietary needs.<\/p>\n\n\n\n

Note<\/strong> \u2013 Please weigh in metric, it gives much more precise reliable results! American translations are in brackets below.<\/p>\n\n\n\n

Active prep time: 25 minutes. Cooking time: 30-40 minutes although oven temperatures vary<\/p>\n\n\n\n

Equipment<\/strong><\/p>\n\n\n\n

You can now buy the equipment I use in this recipe, along with a few of the ingredients, through the UK and US Amazon links below. Just click on the link and you can add the item straight into your Amazon cart to buy later. If a price is shown in dollars and you are in the UK, it will take you through to the Amazon UK item in pounds once you put it in your cart. I\u2019ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can also buy my other bits of essential kitchen equipment through my this post<\/a>.<\/p>\n\n\n\n