The best vegan sticky toffee pudding recipe (2024)

FAQs

Why can't you reheat sticky toffee pudding? ›

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.

To make the prune puree, add prunes and rum in a food processor and process until smooth. The benefit of using prunes instead of dates for this prune sticky toffee pudding is you can skip soaking the prunes in hot water because they are naturally moist.

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.

The pudding is at its best on the day it is made, so we don't like to recommend making it in advance and freezing it. If you have leftovers then these can be stored, covered, in the fridge for up to 5 days. Store the sauce and sponge separately.

Yes! To get the best shelf life we recommend refrigerating the puddings upon arrival to extend shelf life The dessert is shelf stable for approximately two weeks.

For leftovers we recommend storing the sponge and sauce separately in the fridge for up to 5 days. Cover the sponge tightly with clingfilm (plastic wrap) and put the sauce in an airtight container.

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.

Dates have a sweeter taste than prunes.

Its flavor ranges from caramel-like to buttery sweetness. Prunes' taste, on the other hand, has a subtle sugary (with a slight hint of acidity) flavor that can be compared to brown sugar or molasses.

There are several varieties but Medjool and Deglet Noor (or Deglet Nour) are probably the best known varieties. We understand that in Portugese dates may be called "tâmara" or "dátil". Dates are very high in sugar, which helps to sweeten the sponge.

Sticky Toffee Pudding Cake is a deliciously moist, date cake drenched in a warm butterscotch-toffee sauce. It's a classic and iconic British dessert popular in Scotland, England, and Ireland.

What is a fun fact about sticky toffee pudding? ›

While sticky toffee pudding has a reputation for being an old-timey dessert, it wasn't until the 1970s that it really became popularized. Fun fact: In New Zealand and Australia the dish is called sticky date pudding.

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.

The dessert is best served fresh, but can be reheated once. The sauce will last for 3 days, in the fridge - will thicken a lot in the fridge. If you want to bake individual puddings, I recommend using these pudding moulds for the recipe!

The beloved British classic is popping up on dessert menus across the United States, from natural wine bars to Harry Potter World. Sticky toffee pudding is a clear communicator.

Make the drizzle by mixing the tahini, date syrup and a pinch of salt in a small bowl. Pour over the mini sticky toffee puddings and enjoy! Store in the fridge in an air-tight container. You can reheat in the oven or the microwave if you prefer to enjoy them warm.

Reheating Instructions

Sticky Toffee Pudding: ​Microwave: Remove lid and place on plate. Heat for 30-45 seconds until warm throughout. A little longer if frozen.

Sticky date pudding is perfect for making ahead, because it is so moist and reheats beautifully. The best way to reheat the puddings is in the microwave, because it keeps the cake moist. Reheat individual serves in bowls for 20-30 seconds, or until steamy and heated through.

To store sticky toffee pudding, first, let it cool completely. Then, cover each dessert (without whipped cream) and store them in the refrigerator for up to 3-4 days. Store the extra toffee sauce in an airtight container in the refrigerator as well. When ready to serve, simply heat up the pudding and the toffee sauce.

To serve, keep the pudding covered and reheat for 20 minutes in a hot oven, 325 F /160 C / gas 3 until the sauce is bubbling nicely. Serve with custard or ice cream. The sauce-drenched pudding also freezes well for up to one month. Defrost thoroughly and reheat as above.