Sticky Date Cake with Hot Toffee Sauce Recipe - Edible Garden (2024)

FAQs

What is sticky toffee pudding cake made of? ›

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.

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.

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).

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.

Like the Christmas pudding and figgy puddings before it, the sticky toffee pudding is usually steamed for maximum moisture. Instead of figs, however, very finely chopped dates are added to the cake, which gets covered in a toffee sauce.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

A 'normal' date (a pitted date in the baking aisle) is often half the size of a Medjool date and less chewy, use 2-3 to replace a medjool date. If you are using a pitted dry date in replacement of a Medjool date soak them in hot water for 5 minutes before using.

Hey there, snack lover! Let's talk Barhi dates – your deliciously sweet and soon-to-be favorite date variety. You may already know Deglet Noor and Medjool dates, but these smaller, round dates are known for their caramel-like flavor and melt-in-your-mouth texture.

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.

Do I need to refrigerate sticky toffee pudding? ›

Do the puddings need to be refrigerated? Yes!

Sticky Date Pudding – you're my favourite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake when it comes out of the oven.

There are a number of possibly reasons. Certain ingredients like corn syrup can make it sticky. Not cooking the candy all the way to hard crack stage can make it more sticky. High humidity in the air can make it sticky.

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish.

What Does Sticky Toffee Pudding Taste Like? Sticky toffee pudding has a decadent, soft and almost chewy caramel/toffee flavor and texture.

This dessert has a rich and sweet flavor. Don't worry if you don't like dates as sticky toffee pudding doesn't taste too much of dates. They just help to add a cosy, caramel-y flavor which is so perfect for the holiday season. But thanks to brown sugar, cream and dates, this dessert does taste quite sweet.