Nigella Sticky Toffee Pudding recipe is made with soft dried dates, butter, black treacle, dark muscovado sugar, eggs, plain flour, and baking powder for the sauce, you’ll need butter, muscovado sugar, black treacle, and double cream this recipe takes a total of 70 minutes and serves 8 people.
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Sticky Toffee Pudding Recipe:
- Rich, caramel flavor from muscovado sugar and black treacle creates a deeply satisfying taste.
- Moist, tender sponge soaked with sticky toffee sauce makes every bite irresistible.
- Simple ingredients and easy steps make it perfect for home baking.
- Ideal dessert for sharing, delighting family and friends with its indulgent texture and flavor.
❓ What Is Nigella Sticky Toffee Pudding Recipe?
Nigella Sticky Toffee Pudding is a classic British dessert made with dates, butter, black treacle, dark muscovado sugar, eggs, flour, and baking powder it features a rich, moist texture and a deep caramel flavor from its toffee sauce.
🥚 Nigella Sticky Toffee Pudding Ingredients
FOR THE SPONGE
- 200 grams soft dried pitted dates (roughly chopped)
- 1 teaspoon bicarbonate of soda
- 75 grams soft unsalted butter (plus more for greasing)
- 2 x 15ml tablespoons black treacle
- 50 grams dark muscovado sugar
- 2 large eggs (at room temperature)
- 150 grams plain flour
- 2 teaspoons baking powder
FOR THE SAUCE
- 150 grams soft unsalted butter
- 300 grams dark muscovado sugar
- 1 x 15ml tablespoon black treacle
- 200 millilitres double cream (plus more to serve)
🥮How To Make Nigella Sticky Toffee Pudding
- Preheat the oven to 350°F (180°C) and grease your baking dish. Soak chopped dates in ¾ cup boiling water with baking soda for 10 minutes.
- Cream butter and black treacle together, then add sugar and mix well. Beat in the eggs one at a time until smooth.
- Add flour and baking powder to the mix and stir gently until you have a smooth batter.
- Mash the soaked dates with a fork, then add them and their liquid to the batter, mixing gently.
- Pour the batter into the prepared dish and bake for 30-35 minutes, until a tester comes out clean.
- For the sauce, melt butter, sugar, and treacle over low heat. Stir in the cream, heat until bubbling, then remove from heat.
- Prick the cooked pudding with a cocktail stick, pour a quarter of the warm sauce over it, and let it sit for 20-30 minutes. Serve with the remaining sauce and cream.
💭 Recipe Tips:
- Ensure dates are fully softened and blended into a smooth paste to avoid lumps in the pudding batter.
- Use room temperature eggs for better incorporation and a smoother batter, preventing a dense texture.
- Substitute black treacle with molasses if unavailable, but note it may alter the flavor slightly.
- Avoid overbaking the pudding to prevent dryness; bake until a tester comes out clean but still moist.
- If the toffee sauce is too thick, gently reheat and add a splash of cream to achieve the desired consistency.
🍨 What To Serve With Sticky Toffee Pudding?
Serve Sticky Toffee Pudding with Lemon Posset,Coffee Ice Cream,Mascarpone Icing,Lemon Mousse or a drizzle of extra Chocolate Pots for a delightful treat.
🎚 How To Store Leftovers Sticky Toffee Pudding?
- In The Fridge. Store leftovers sticky toffee pudding in an airtight container at room temperature for up to 3 days.
- In The Freezer. Wrap leftovers sticky toffee pudding tightly in plastic wrap and foil freeze for up to 3 months.
🥵 How To Reheat Leftovers Sticky Toffee Pudding?
- In The Oven: Preheat to 350°F (175°C) cover leftovers sticky toffee pudding with foil and heat for 3- 5 minutes until warm.
- In The Microwave: Place leftovers sticky toffee pudding on a microwave-safe plate cover with a damp paper towel and heat on medium for 2-3 minutes.
- In The Stovetop: Slice leftovers sticky toffee pudding place in a pan with a bit of sauce cover and warm on low heat for 5-7 minutes.
FAQ’S
How do you prevent Sticky Toffee Pudding from being too dry?
Prevent Sticky Toffee Pudding from being too dry by not overbaking it. Bake until a toothpick comes out with a few moist crumbs. Adding enough liquid and ensuring the dates are well-soaked also helps retain moisture.
How do you make Sticky Toffee Pudding with a moist texture?
To achieve a moist texture, use well-soaked dates and ensure the batter is mixed well. Generously add toffee sauce after baking and let it soak in to enhance moisture.
How do you know when Sticky Toffee Pudding is done baking?
Sticky Toffee Pudding is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be set and slightly springy.
What is the best type of dates to use for Sticky Toffee Pudding?
Medjool dates are the best for Sticky Toffee Pudding due to their natural sweetness, softness, and rich, caramel-like flavor, enhancing the dessert’s taste and texture.
Try More Nigella Lawson Recipes:
Nigella Sticky Toffee Pudding Nutrition Facts
Amount Per Serving
- Calories: 500 kcal
- Total Fat: 28 g
- Saturated Fat: 17 g
- Cholesterol: 120 mg
- Sodium: 350 mg
- Total Carbohydrates: 65 g
- Dietary Fiber: 2 g
- Sugars: 55 g
- Protein: 4 g
Nigella Sticky Toffee Pudding
Description
Nigella Sticky Toffee Pudding recipe is made with soft dried dates, butter, black treacle, dark muscovado sugar, eggs, plain flour, and baking powder for the sauce, you’ll need butter, muscovado sugar, black treacle, and double cream this recipe takes a total of 70 minutes and serves 8 people.
Ingredients
FOR THE SPONGE
FOR THE SAUCE
Instructions
- Preheat the oven to 350°F (180°C) and grease your baking dish. Soak chopped dates in ¾ cup boiling water with baking soda for 10 minutes.
- Cream butter and black treacle together, then add sugar and mix well. Beat in the eggs one at a time until smooth.
- Add flour and baking powder to the mix and stir gently until you have a smooth batter.
- Mash the soaked dates with a fork, then add them and their liquid to the batter, mixing gently.
- Pour the batter into the prepared dish and bake for 30-35 minutes, until a tester comes out clean.
- For the sauce, melt butter, sugar, and treacle over low heat. Stir in the cream, heat until bubbling, then remove from heat.
- Prick the cooked pudding with a cocktail stick, pour a quarter of the warm sauce over it, and let it sit for 20-30 minutes. Serve with the remaining sauce and cream.
Notes
- Ensure dates are fully softened and blended into a smooth paste to avoid lumps in the pudding batter.
Use room temperature eggs for better incorporation and a smoother batter, preventing a dense texture.
Substitute black treacle with molasses if unavailable, but note it may alter the flavor slightly.
Avoid overbaking the pudding to prevent dryness; bake until a tester comes out clean but still moist.
If the toffee sauce is too thick, gently reheat and add a splash of cream to achieve the desired consistency.