Eggless Sticky Toffee Pudding Recipe (2024)

FAQs

Does sticky toffee pudding contain eggs? ›

What are the ingredients in sticky toffee pudding? The ingredients in a traditional sticky toffee pudding are medjool dates, boiling water, self-raising flour, Eggs, butter, demerara sugar, treacle and bicarbonate of soda for the pudding, and muscovado sugar, butter and cream for the toffee sauce.

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.

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.

Add the unsalted butter, sugar, eggs, self raising flour, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat until combined - beat as little as possible so as not to over beat it. Add in the date & water mixture, and the milk a little at a time, and mix in until smooth.

While a few different restaurants across England claim they created the dessert, the Scots argue that it was first served at the Udny Arms Hotel Aberdeenshire, Scotland in 1967, where it is still expertly served to this day.

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.

A taste of Sticky Toffee Pudding

The Irish love to eat it as a dessert or snack, accompanied by vanilla ice cream (for a touch of freshness!). You'll find them in most local restaurants serving Irish cuisine, but you can also find them in pastry shops.

You could freeze leftover portions of the pudding in an airtight container for up to 1 month. Freeze the sauce in a separate airtight container. Thaw the sponge and sauce overnight in the fridge. Reheat the sponge in the microwave and reheat the sauce in a saucepan over a low heat, stiring occasionally.

Your toffee is getting sticky because it isn't coated in chocolate to protect it from the moisture in the air. If you want to make uncoated toffee pieces and store them, then you need to put it in an air-tight container with some dessicant.

What's the difference between sticky toffee and caramel? ›

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

You can use molasses if you can't get hold of treacle, and if you prefer a lighter pudding you can use golden syrup instead. Dark muscovado or dark brown soft sugar: muscovado sugar is best for it's deep toffee flavour though dark brown soft will work just as well. Light brown will work in a pinch but dark is best.

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.

Freshly steamed sticky toffee pudding brings warmth on many a winter night, yet my wife's passion for sticky toffee pudding seems to be year-round. While I personally prefer to have my sticky toffee pudding served with a rather large dollop of cornish clotted cream, a cool scoup of vanilla ice cream is prevelant.

Do the puddings need to be refrigerated? Yes!

It typically contains milk or cream, although there are non-dairy puddings made with plant-based "milk." Pudding is similar to custard in that they both can contain eggs and milk, but pudding is usually thickened with a starch, whereas custard is thickened by the eggs.

Caramel pudding is made with eggs, milk, sugar and vanilla. Optionally ingredients like orange zest, cinnamon, cardamom is added. The process of making caramel custard involves just few steps.

Unlike ordinary egg custards, pudding cakes contain a little flour and some beaten egg whites. During baking the beaten egg whites float to the top, forming a spongy, cakelike cap. Meanwhile, the remainder of the batter settles to the bottom to make a puddinglike layer.