Sticky Toffee Pudding: The Dessert That Hits Different

Some desserts are nice. They’re pleasant, enjoyable, sweet—but forgettable. Sticky toffee pudding? It’s the opposite. It’s rich, warm, buttery, and unapologetically indulgent. And that’s exactly what you’re looking for when the craving hits.

This isn’t just any sticky toffee pudding recipe. It comes from a top 100 in the world restaurant, where it held a permanent spot on the menu for years. This is a true chef’s secret recipe from my literal little black book, the kind of thing that was served to people expecting the best. Now? It’s yours to make at home.

Let’s break it down step by step.

The Secret to Perfect Sticky Toffee Pudding

Sticky toffee pudding isn’t difficult, but nailing the texture makes all the difference. Here’s what makes this recipe work:

1️⃣ Hydration: The dried fruit gets softened in a hot vanilla-baking soda mixture, ensuring it blends seamlessly into the batter. And yes, you use the liquid too—it’s packed with flavor.
2️⃣ Aeration: Creaming butter and sugar properly traps air, keeping the pudding light instead of dense.
3️⃣ Balance: Espresso cuts through the sweetness, giving it depth without making it taste like coffee.

Ingredients (Makes 24 Individual Puddings)

For the Pudding:

• 340g dried fruit (raisins, cherries, or a mix)

• 750ml water

• 2 tsp baking soda

• 2 tsp high-quality vanilla extract

• 340g salted butter

• 570g sugar

• 8 eggs

• 680g all-purpose flour (or cake flour for a softer texture)

• 40g baking powder

• 1 cup espresso

 

For the Spiced Rum Toffee Sauce:

• 1kg brown sugar

• 1 liter 35% cream

• 1 lb butter

• Pinch of salt

• ½ cup spiced rum

Note: The recipe can be halved, and the toffee sauce can be made as 1/2 or even 1/4 of the full batch, depending on how many cakes you’re making.

Step-by-Step: How to Make Sticky Toffee Pudding

1. Hydrate the Dried Fruit

Bring 750ml of water to a boil, then stir in the dried fruit, vanilla, and baking soda. The baking soda softens the fruit, giving it a deep, syrupy texture. Let it cool completely before adding it to the batter—you’ll be using both the fruit and the liquid.

2. Cream Butter & Sugar

In a large bowl, cream the butter and sugar until light and fluffy. This isn’t just mixing—really work some air into it. This gives the pudding that soft, melt-in-your-mouth texture instead of being overly dense.

3. Slowly Add the Eggs

Add the eggs one at a time, mixing gently to keep the batter smooth. If it starts looking slightly curdled, don’t panic—it’ll come together once the dry ingredients go in.

4. Sift & Fold the Dry Ingredients

Sift together the flour and baking powder, then fold it into the batter gently. Over-mixing here will make the pudding tough, so go easy. You want a soft, almost loose batter.

5. Combine & Portion

Stir in the cooled fruit mixture (including the liquid!) and espresso. The batter will thin out slightly—this is exactly what you want.

Grease coffee cups, ramekins, or any small ovenproof dish, then portion the batter evenly. Larger loaf pans or baking dishes work too, just adjust the bake time.

6. Bake at 350°F

Bake for 25 minutes until the tops are set and a skewer inserted comes out mostly clean.

The Toffee Sauce: Where Things Get Good

Sticky toffee pudding is nothing without its sauce. And not just a drizzle—we’re talking a full-on, unapologetic soak.

How to Make It:

1. In a heavy-bottomed pan, combine brown sugar, cream, butter, and a pinch of salt over medium heat.

2. Whisk frequently until the mixture comes to a slow bubble. Keep stirring—this is where it starts turning into that luscious, glossy toffee.

3. Add spiced rum, then let it cook off for 2-3 minutes. The alcohol will mellow, leaving behind just the deep, caramel warmth of the rum.

4. Now for the magic: As soon as the puddings come out of the oven, pour a generous amount of warm toffee sauce over each one. This step is crucial—while the pudding is still hot, the sauce sinks deep into the cake’s structure, soaking into every pore while they’re still open and ready to absorb all that deliciousness.

The rest of the sauce can be reheated when serving—because let’s be honest, more sauce is never a bad thing.

Serving Sticky Toffee Pudding Like a Pro

Now for the fun part—serving it up. Sticky toffee pudding is amazing on its own, but pairing it with something creamy takes it to another level. Try:

✔ Devonshire cream (if you can get it)
✔ Clotted cream (rich, thick, and perfect)
✔ Whipped cream (classic and easy)
✔ Crème fraîche (slightly tangy for contrast)

Spoon on a generous amount of toffee sauce, add a dollop of cream, and watch it disappear.

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Final Thoughts: Why You Should Make This ASAP

Sticky toffee pudding isn’t a trendy dessert—it’s a classic for a reason. It’s simple, nostalgic, and just really damn good. Whether you’re making it for a dinner party or just because you feel like treating yourself, it never disappoints.

So, grab your ramekins, whip up a batch, and get ready for one of the best desserts you’ll ever eat. And don’t forget to pour on way too much sauce—because that’s the only way to do it right.

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