Nigella Lawson Sticky Toffee Pudding

Nigella Lawson Sticky Toffee Pudding is a popular British treat made with a moist sponge cake flavored with dates and covered in a sweet toffee sauce. It is known all over the world because it is sticky and tastes like caramel.

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💗 What Makes This Recipe Special

Irresistible Flavor. Rich dates, butter, and caramel sauce come together to make a delicious taste that will make you want more.
Moist And Tender Texture Dates make this pudding very soft and moist, making each bite a treat.
Easy To Make. This recipe is easy to follow and quick to make because it only calls for a few simple items and has clear steps.
Crowd-Pleaser. This sticky toffee pudding is sure to please and satisfy everyone’s sweet tooth, whether you serve it at a dinner party or as a cozy dessert at home.

📜 Nigella Lawson Sticky Toffee Pudding Ingredients

For The Sponge

200 grams of soft dried pitted dates (roughly chopped)
1 teaspoon bicarbonate of soda
75 grams of soft unsalted butter (plus more for greasing)
2 x 15-ml tablespoons black treacle
50 grams of dark muscovado sugar
2 large eggs (at room temperature)
150 grams of plain flour
2 teaspoons baking powder

For The Sauce

150 grams of soft, unsalted butter
1 x 15ml tablespoon black treacle
300 grams of dark muscovado sugar
200 milliliters of double cream (plus more to serve)

👩‍🍳 Instructions For Nigella Lawson Sticky Toffee Pudding

Heat the oven to 180°C/160°C Fan/350°F and lightly oil the dish. Combine chopped dates, 200ml/¾ cup boiling water, and bicarbonate of soda in a bowl. Stir and let sit for 10 minutes.
Mix the butter and black treacle well, then add the sugar and whip out any lumps. Beat one egg, scraping down as needed, until fully integrated, then do the other. Beat in the flour and baking powder carefully until the batter is smooth and thick.
Squish the soaked dates with a fork, then pour them and their liquid into the batter and beat gently.
Pour and scrape into your dish or cake tin and bake for 30-35 minutes until a cake tester comes out clean.
While the pudding bakes, create the sauce. In a heavy saucepan, melt butter, muscovado sugar, and treacle over low heat. Stir slowly until everything melts when the butter melts. Stir in the cream, raise the heat, and remove from the fire when bubbling.
After taking the sponge pudding out of the oven, prick it all over with a cocktail stick and pour roughly a quarter of the heated sauce over, pushing it to the edges with a spatula to cover it in a thick, sticky glaze. Keep the remaining sauce heated by covering the pan.
Leave for 20-30 minutes, or up to an hour, then serve with the remaining sauce in a jug and cream.

💭 Recipe Tips

Use fresh, soft dates for the best texture and flavor.
Ensure the toffee sauce is warm before pouring it over the pudding.
Don’t overmix the batter to avoid a dense texture.
Serve the pudding warm for the ultimate indulgence.
Experiment with toppings like vanilla ice cream or whipped cream for added decadence.

🍦 What To Serve With Sticky Toffee Pudding?

For a decadent and delicious dessert, serve Nigella Lawson’s Sticky Toffee Pudding warm with a dollop of vanilla ice cream or a drizzle of creamy caramel sauce.

🎚 How To Store Sticky Toffee Pudding?

In The Fridge. To store Nigella Lawson’s Sticky Toffee Pudding, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container store it in the refrigerator for up to 3 days.
In The Freezer. To freeze the pudding, wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or zip-top bag freeze for up to 3 months.

🥵 How To Reheat Sticky Toffee Pudding?

In The Oven. Preheat the oven to 350°F (175°C). To avoid drying, place the pudding in an oven-safe dish and foil it heat it in the oven for 10–15 minutes until heated.
In The Microwave. Put some pudding in a microwave-safe dish. Stir it in the microwave on medium power for brief periods until it reaches your preferred temperature.
In The Steamer. Using a steamer basket or dish, you can reheat the pudding steam it for 10–15 minutes to warm it.

FAQs

How Do I Prevent My Sticky Toffee Pudding From Being Too Dry?

To prevent Sticky Toffee Pudding from being too dry, ensure the batter is well-moistened and avoid overbaking.

How Do I Ensure My Pudding Is Perfectly Moist And Not Soggy?

To ensure a perfectly moist pudding, don’t overcook it. Follow the recommended baking time and check for a slightly springy texture.

What Is The Best Sauce To Serve With Sticky Toffee Pudding?

The best sauce to serve with Sticky Toffee Pudding is a rich, buttery toffee sauce, which complements the flavors of the pudding.

What’s The Difference Between Sticky Date Pudding And Sticky Toffee Pudding?

The main difference between sticky date pudding and sticky toffee pudding lies in the sweetener used. Sticky date pudding is made with dates, while sticky toffee pudding uses dark muscovado sugar for its distinct flavor.

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Nigella Lawson’s Sticky Toffee Pudding Nutrition Facts

Amount Per Serving

Calories: 420 calories
Protein: 25 grams
Fat: 15 grams
Carbohydrates: 40 grams
Fiber: 8 grams
Sodium: 600 milligrams

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Nigella Lawson’s Sticky Toffee Pudding

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert, Breakfast Recipe Keys: S Sticky Toffee Pudding

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Servings:8 servingsCalories:420 kcal Best Season:Suitable throughout the year

Description

Nigella Lawson Sticky Toffee Pudding is a heavenly dessert that combines dates, butter, sugar, flour, and eggs to create a mouthwatering treat. With a total preparation time of 60 minutes and yields 8 servings, this recipe promises to satisfy your sweet tooth in no time!

Instructions

Heat the oven to 180°C/160°C Fan/350°F and lightly oil the dish. Combine chopped dates, 200ml/¾ cup boiling water, and bicarbonate of soda in a bowl. Stir and let sit for 10 minutes.
Mix the butter and black treacle well, then add the sugar and whip out any lumps. Beat one egg, scraping down as needed, until fully integrated, then do the other. Beat in the flour and baking powder carefully until the batter is smooth and thick.
Squish the soaked dates with a fork, then pour them and their liquid into the batter and beat gently.
Pour and scrape into your dish or cake tin and bake for 30-35 minutes until a cake tester comes out clean.
While the pudding bakes, create the sauce. In a heavy saucepan, melt butter, muscovado sugar, and treacle over low heat. Stir slowly until everything melts when the butter melts.
Stir in the cream, raise the heat, and remove from the fire when bubbling.
After taking the sponge pudding out of the oven, prick it all over with a cocktail stick and pour roughly a quarter of the heated sauce over, pushing it to the edges with a spatula to cover it in a thick, sticky glaze. Keep the remaining sauce heated by covering the pan.
Leave for 20-30 minutes, or up to an hour, then serve with the remaining sauce in a jug and cream.

Notes

Use fresh, soft dates for the best texture and flavor.
Ensure the toffee sauce is warm before pouring it over the pudding.
Don’t overmix the batter to avoid a dense texture.
Serve the pudding warm for the ultimate indulgence.
Experiment with toppings like vanilla ice cream or whipped cream for added decadence.

Keywords:Nigella Lawson Sticky Toffee Pudding