how to make Sticky Toffee Pudding – Italian Cuisine

how to make Sticky Toffee Pudding

Do you love caramel? Then you will love this English dessert made from dates to prepare with the golden syrup. Here is the recipe

The Sticky Toffee Pudding he is a famous sweet english, imported from Canada.
It's about a date cake soft and moist accompanied by a caramel sauce.
If you are wondering, the answer is: "Yes, it's the end of the world!"

The history of Sticky Toffee

It was served in the 70s in a famous hotel in the lake district in England, it Sharrow Bay Country House, because the owner had had the recipe from Patricia Martin which in turn had discovered it through some Canadian officers during the Second World War.
The recipe has been handed down over time and has undergone many variations, but the base is always the same: dates and caramel sauce.

For caramel lovers

This dessert is, as you can imagine from the word Toffee, a riot of caramel.
In addition to sauce based golden syrup, sugar, butter, cream and vanillain fact, there are dates in the dough that have a very sweet taste similar to that of caramel.
The choice of this ingredient is very important for the success of this recipe.
THE dates of Medjoul they are the best around because they are meaty, tender and very tasty.
Avoid small and dry ones that are very easy to find on the market and cheaper because you will hardly be able to get a soft cream to add to the base compound.

Sticky Toffee pudding recipe

We will prepare Sticky Toffee in the form of muffins because we prefer them portions.
With the same ingredients and the same procedure, however, you can prepare a cake.


225 g of 00 flour
250 g of dates
400 g of cane sugar
150 g of golden syrup
250 ml of black tea
235 g of butter
3 eggs
1 teaspoon instant yeast for cakes
1/2 teaspoon of baking soda
2 teaspoons of vanilla extract
250 g of fresh cream


Put the pitted dates to soak in tea.
Bring to a boil and cook for one minute over low heat.
Let cool and in a food processor, work 125 g of softened butter and 150 g of brown sugar. Add one egg at a time and work. Then transfer everything into a bowl.
In the same robot, blend the dates with all the liquid and a teaspoon of vanilla extract and then add this mixture to the cream with the eggs.
Sift the flour with baking soda and baking powder and mix in the bowl with a hand whisk.
Divide the mixture into 8 muffin molds or into a 20 x 20 cm large mold. Bake for 30 minutes at 170 degrees.

Toffee sauce recipe

Cook 200 g of fresh cream, the remaining sugar, the butter, the golden syrup and finally a teaspoon of vanilla extract in a saucepan. Bring to the boil, reduce the heat and let it simmer for 10 minutes or until the sauce has thickened.
Turn out the pudding and serve while still wet with the toffee sauce and plenty of whipped cream or vanilla ice cream.

What is the golden syrup

We will tell you immediately: it is not maple syrup.
The golden syrup is one syrup based on sugar, water and lemon used particularly in England and the United States as a sweetener for drinks or for the preparation of sweets and biscuits because it has the same consistency as honey. Given that in Italy it is difficult to find the golden syrup ready, we will explain how to prepare it at home.
Just cook over low heat 500 g of sugar, 250 ml of water and a tablespoon of lemon juice until it reaches a fairly dense consistency.

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