We had sticky toffee pudding recently at Peli Peli in Houston, TX. What a treat! They served it as a large cupcake topped with caramel sauce and heavy cream. It was so rich, but I think a scoop of vanilla ice cream would have been better than the cream. The cupcake was hot inside and seemed like a cross between gingerbread and carrot cake in texture and flavor. Yum.
We shared one serving between the four of us and it was the perfect ending to the meal. Our meal was good, but the star of the show was definitely the sticky toffee pudding. We were treated to the meal by friends, but if we were going back on our own I’d just have the sticky toffee pudding. The coffee there left a lot to be desired. What a shame, as a good cup of coffee would have complimented this dessert so well.
I found a recipe for it on AllRecipes that has a lot of stars. I read that sticky toffee pudding is Johnny Depp’s favorite dessert, if you need a reason to try it. It seems like a great dessert for the cooler months, but I couldn’t resist putting this up now. It’s sooooooo good.
From the reviews:
It seems some people had trouble with the caramel sauce. Take this reviewer’s advice for perfect caramel sauce. (You can use this sauce on other desserts, like pound cake, ice cream, apple pie, etc.)
“Whenever you make caramel sauce, you should always cook the sugar with the butter ONLY until it reaches a “soft” ball stage – after about 5 minutes of continuous surface bubbling. Only THEN do you add the cream or milk and vanilla. You won’t end up with that greasy separated mess that some have described. Serving the warm sauce over the sweet cake and a lump of vanilla ice cream is a perfect way to end a special evening’s meal.”
For “a richer, better tasting sauce. (Dissolve 1 1/2 cups firmly packed brown sugar in 1 1/2 cups heavy cream, stir over heat without boiling. When sugar is dissolved take it off the heat and add 1 stick and 1 Tbs chopped butter, stir until dissolved). You can serve the sauce poured over the pudding if you like a cake-like consistency but if you like a ‘gooier’ sticky pudding, poke some holes in the top and spoon some of the sauce over it so it soaks in. You can then serve with more sauce if wanted.”
The above reviewer says to make two more changes in the recipe for a better result: “A similar recipe calls for 1 cup of water to be brought to the boil in a saucepan with about a cup of chopped dates (you can use dried chopped dates instead of fresh if these are not available). Then take it off the heat and add the 1 teaspoon of Baking Soda. It will fizz up quite a bit so don’t be alarmed. Leave it to cool while you pretty much follow the rest of this recipe. The recipe I have calls for more flour though (1 1/2 cups of self-rising flour) which may explain why some found this version to be “mushy”. I have found that this cooks very well in a greased glass 9-inch pie dish cooked for about 40-45 mins.”
“ I baked it in a bundt pan and did what a couple reviewers had suggested (I doubled the sauce and didn’t add the milk and vanilla until the sugar/butter mixture had reached soft ball stage), I also poked holes in the pudding when it was done and poured 1/2 the sauce all over it and put it back in the oven for another 10 minutes – a heavenly delight!”
I like the idea of making this in a bundt cake pan, but baking it in a cupcake pan could be good too. If you use cupcakes, serve each one upside down. Try to serve the cake right from the oven to keep it hot.
Give this treat a try, and remember it has zero calories!
Click here for recipe at AllRecipes.
This could be very nice for a cool night on the deck while watching the stars.