Go to the Recipe: Sticky Toffee Pudding
I passed go and skipped down to the comments. I don't even have words! I can't wait to read and do this recipe. I've spent countless of hours researching various sticky toffee puddings!!! Amazing. Thank you guys!!
So I made this two days ago because my girlfriend got exactly the same recipe from a chef at her work. Was this recipe up earlier and I missed it? Was it the chefsteps recipe? Or did I witness an enormous coincidence?
It was super ultra delicious by the way.
Ok to use a hand mixer for this recipe?
...and make enough of the toffee (with more whiskey) to pour over the pudding once it is on the service plate.
While the pudding + toffee is delicious in its own right, freshly whipped cream is a delicious addition. No fruit, even for appearances sake!
My husband just found out he cannot have wheat, could I substitute almond flour for the cake flour?
Am also interested- have a coeliac coming for a New Year's eve dinner and this looks like a perfect make-ahead dessert. Taste wise almond would be yummy but I would anticipate extra baking powder would be needed but I guess it being a little dense wouldn't be such a bad thing
A while back I made a chocolate cake with a carmel frosting for the inside layers. The carmel was too thin and it completely disappeared into the layers, but man was the cake good, so I know this toffee cake with the dates has got to be incredible.
What about cooking time and temp for small individual portions?
Oh. niq fluk bwarney quando floo...! So pleased to see the return of the OG ChefSteps demo video.
What brand is that thermometer in the photo?
Disappointed this wasn't made sous vide...
I too wouldve liked to see this done sous vide
It is a Thermoworks Thermapen MK4, I believe. I just purchased one last week, and it is awesome! Accurate readings in 3 seconds.
What is it with you people.
Looks amazing!
Made mine last night and it turned out beautiful. I used molasses sugar in place of dark brown sugar and its was heavenly!
Just bake it to an internal temperature of 180°. Oven temperature should be the same.
After doing a lot of research, I found that many traditional British recipes called for a Bain Marie, which got me to thinking Sousvide. I made it Sousvide in the past in Mason jars with great success. I'll probably tinker around with this recipe and try it Sousvide, will share my results.
Made this for an X-Mas eve dinner...knockout, people flipped their shit, you rock. Thanks Chef Steps, you make me look good, you have a very pretty mouth.
Living in the Middle East, this was a no brainer. And it was fantastic.
Made this for Xmas party. Switched the dates with Turkish figs... I did reduce the sugar (brown and white) by 25% to bring out more of that salty sweet taste. Switched the whiskey with bourbon for toffee syrup. Instead of sea-salt, I used flaky black salt for finishing... The result was amazing. Looking to change up the receipt with dried mango's and candy ginger and oranges.
Sticky Toffee Pudding = STP = showstopper
This recipe is great.
I followed it to the gram. Everyone at Christmas dinner thought it would be a new tradition.
Absolutely wonderful, is now on my permanent list.
How long will this keep? Counter-top or refrigerator?
I have just finished making this lucious pudding for our dsughter's birthday which is today, I used almond flour as she is gluten intolerant. will let U now how it turned out. It took about 1/2 hour more baking time to get the center to the right temp. OMG!!! it was amazing, an absolute hit! even my tres picky eater husband had seconds.
Made this Christmas day - was a huge hit and only one small piece remains. I cut back the sugar to 200 gm in the toffee and used about 60 gm of Isomalt instead of sugar in the batter. I wanted to hit just over the line of sweet and it was great.
This was the real star of Christmas Eve for me. I omitted the vanilla (someone said we had extract, but we only had artificial flavoring), and flake salt.
I also went with brandy instead of whisky in the toffee. Also I clapped a lid over the toffee as soon as I throw in the alcohol. I always feel weird letting it all boil off, so I figure it still had a nice bite to it.
Problems for me: I just couldn't get my batter to the consistency they describe or show. I half suspect it has to do with the protein content of the flour. I used Swan's Down. The first time I made this, I wound up adding a good half cup extra thinking it'd thicken.
Biggest freakout moment for me was the timing. When I slid the rack out at 45 min, the damn thing slid around like it was soup in the middle. I thought I'd failed until I checked the temp. Way low. So I wound up roughly doubling the bake time. Might be because I didn't use convection? Looked like the ChefSteps guys used convection. Or the pan was overfilled. Who knows.
Anyway, by popular demand I'm making another this morning. This time with apricots instead of dates!
I made this yesterday and had the same problem as you. The batter never got to the same consistency (it was super watery). I baked it up and it's delicious, but no where near as dark in the center as everyone else's. Still a big hit and will try making it again.
There we go! Third time was the charm! Turns out grandma didn't get a piece at Christmas, and the apricot one was gone... so I went out and did another date one for NYE.
Pay very close attention to the fill level of your springform. That's the main thing I changed this time around. I actually left a good 2-5 fl. oz. of batter left in the mixer when I poured, and that made all the difference. Cook time was around 50 minutes to get the cake's internal temp up to 180ºF.
Also, reporting on the apricot version: It was good, but I don't think I'll do 100% apricots again. The flavor of the apricots was way, way too intense, and absolutely obliterated the sweetness of the cake and delicate flavor of the toffee with brandy. Another criticism was that it tasted a bit burnt around the outside... that would probably be because it took close to 2 hours because I filled it really high.
Another thing I realized I "screwed up" on the first try was I forgot to flour the pan after greasing it. On this third attempt I didn't flour the pan again. Turned out perfect. I'm just gonna skip that step from now on. I half suspect it contributed to the burnt taste on the apricot one, but I could be wrong.
I want to try a prune version next... Yes, I'm basically working my way through the dried fruits section of my grocery store.
I'm far from a professional baker and half-expected it not to work, but it turned out to be amazing! My batter looked thinner than the photograph's, but apparently it was okay, because the cake rose beautifully and was done in about 55 minutes. Interestingly, I didn't have a 9-inch springform so I used my 10-inch and poured in every bit of the batter. It was perfect! My cake was lighter in texture than I expected, but wow ... was it rich and delicious. Next time I'll use just a little more booze in the toffee.
Based on the comments I am glad I just followed the recipe and didn't watch the video. My batter was super wet and that didn't worry me. Just follow the recipe exactly and you will end up with the best sticky toffee pudding cake you have ever made. For service, I warmed ours up slightly in a 350F oven and then served it with vanilla ice cream. It is perfection! Thank you, Chef Steps!!!!!!!!
Great idea on the 10" pan. I didn't want to waste the extra batter so I made another cake in my 4" spingform.
38 grams baking powder? That is about TWO TABLESPOONS. Did people really use this much? I've never seen a recipe with this ratio of baking powder to flour...
Oh yes, they really use that much. You have to remember, there's a lot more than just flour in there. Try it out. Or don't. This is their recipe, but members often make their own tweaks. Mine came out smashing, as well as several folks below.
Hi Jeanette, thanks for your question. This is indeed correct!
Hi Peter! We're so glad to hear it! Cheers!
Hi Abby! You should be able to keep it for 4-5 days at room temp and at least a week in the fridge.
Hi Sarah,
Thanks for your question! Substituting almond flour directly would not work and we sadly haven't had the opportunity to experiment with wheat-free substitutions yet. You could give rice flour a try though. Please let us know how it turns out if you do!
Hi Juliette, that should work just fine!
Chefs that is the reason for the baking soda on the dates?
The baking soda helps break down the dates and their skins even further to prevent any grittiness and helps with the maillard reaction.
So I see from the comments below that this toffee pudding is amazing. And I would not expect anything less from you guys. but I am wondering if there is any other fruit substitute to use for dates? I am not a big date person, so I was thinking that using raisins could perform the same texture. Have anybody tried any other then dates?
Johan I tried it with Turkish figs and it was great. You may want to adjust the sugar a little depending on the dried fruit.
Will have to try it with raisins then and report back. It will just be a raisin -> date 1:1 swap.
So I made it with raisin substitute in a 10 1/2 cake pan. And I didn't check it, so the temp got up to 190f. but I cannot complain on the results, super moist and good. Added a little bit of creme with a dash of rum to really pull it off. This is a winner.
What is the whiskey? bourbon, blend scotch or brandy?
We have been using Bulleit bourbon or rye whiskey. I like the idea of scotch though.
I used a local, handmade "apple brandy" which was very complimentary to the dates. Flake salt when plated is key. I'll definitely make this with figs the first chance I get - maybe with St. Germain's.
You really don't taste the dates. You should just try it.
How did it go? I've had it in mason jars at a restaurant.
How did it come out with almond flour? I haven't had good luck doing a 1 to 1 substitution
I used less. Around 30 gr. And the cake raised 1-1,5 cm over the pan so pouring the toffee wasn't that easy
I was considering trying to use a banana puree instead of the dates. Do you know if this has been executed successfully? Ripen bananas, freeze, thaw, puree. I am just concerned about the weight -- trying to mirror the 500g dates and 825g water. Maybe the first shot I will use 1325g banana puree? Or am I overthinking this?
