Equipment
* optional
Ingredients
pudding batter
- 175 g dates, pitted
- 100 ml stout
- 5 g baking soda
- 50 g unsalted butter, softened
- 175 g granulated sugar
- 2 egg, beaten
- 175 g self-raising flour
- 60 g dried apricots, diced
- 60 ml brandy
- 5 ml vanilla bean paste
toffee sauce
- 100 ml heavy cream
- 100 g unsalted butter
- 100 g brown sugar
- 1 orange zest
- 60 ml stout
orange cream
- 1 orange
- 150 ml heavy cream
- 51 g icing sugar
garnish
- orange slices
- fresh mint
- icing sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 625 kcal
- Protein
- 6 g
- Carbohydrates
- 87 g
- Fat
- 28 g
- Fiber
- 5 g
- Sugar
- 59 g
- Sodium
- 207 mg
- Saturated Fat
- 17 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 122 mg
- Potassium
- 333 mg
- Calcium
- 102 mg
- Iron
- 2.0 mg
- Magnesium
- 29 mg
- Phosphorus
- 93 mg
- Zinc
- 0.6 mg
- Vitamin A
- 293 mcg
- Vitamin C
- 34 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.28 mg
- Niacin
- 2.0 mg
- Folate
- 59 mcg
- Water
- 62 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a saucepan, simmer pitted dates, 100ml stout, and baking soda over low heat for 15 minutes until the dates form a soft paste.
Remove the date mixture from the heat and allow it to cool completely.
Preheat the oven to 190°C (375°F) and line a 15x18cm baking tin with parchment paper.
Cream the softened butter and granulated sugar in a mixing bowl until the mixture is pale and fluffy.
Add the beaten eggs gradually, one at a time, mixing thoroughly after each addition.
Gently fold the self-raising flour, diced apricots with their brandy, vanilla bean paste, and the cooled date paste into the butter mixture until just combined.
Transfer the batter to the prepared tin and bake for 40 minutes at 190°C (375°F) until the center is firm to the touch.
Combine 100ml cream, 100g butter, brown sugar, orange zest, and 60ml stout in a saucepan. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Whisk 150ml cream, icing sugar, orange zest, and 30ml of orange juice in a bowl until light and fluffy.
Cut the cooled pudding into 8 portions using a knife or pastry cutter.
Serve each portion warm, topped with the toffee sauce, a dollop of orange cream, orange slices, mint, and a dusting of icing sugar.
Chef's Notes
- For an even richer date flavor, soak the dates in the stout overnight before simmering.
- Ensure the date mixture is completely cool before adding it to the batter to prevent 'cooking' the eggs.
- Don't overmix the batter after adding the flour; this can lead to a tough pudding.
- The toffee sauce can be made ahead of time and gently reheated. Adjust consistency with a splash more stout or cream if needed.
- For a professional finish, use a ring mold to shape the pudding portions before saucing and garnishing.
Storage
Refrigerator: 3 days — Store pudding and sauce separately.
Freezer: 1 month — Freeze pudding only; sauce does not freeze well.
Reheating: Microwave pudding portions for 30 seconds; warm sauce gently in a saucepan.
Troubleshooting
Pudding is dry or dense
Cause: Overmixing the batter after adding flour
Fix: Add extra warm toffee sauce to the serving to provide moisture.
Prevention: Fold the flour in by hand until only just combined.
Sauce is too thin
Cause: Insufficient reduction time
Fix: Continue simmering over low heat until the desired thickness is reached.
Prevention: Ensure the sauce reaches a simmer and is cooked for the full 10 minutes.
Cultural Context
Sticky Toffee Pudding is a beloved British dessert, with its origins often traced back to the Lake District in Northwest England. It gained widespread popularity in the latter half of the 20th century and is now a staple in pubs and restaurants across the UK, often enjoyed as a comforting end to a meal, especially during colder months.
