Best 3 Warm Sticky Toffee Pudding Recipes

Warm Sticky Toffee Pudding, a classic British dessert, is an absolute delight for those with a sweet tooth. Served warm, this indulgent dish features a moist, spongy cake base topped with a luscious toffee sauce that oozes into every bite. The rich, buttery cake is perfectly complemented by the sweet, sticky toffee sauce, creating a marriage of flavors that is simply irresistible. Whether served as a comforting dessert after a hearty meal or enjoyed as a sweet treat with a cup of tea, Warm Sticky Toffee Pudding is sure to leave you craving more.

Here are our top 3 tried and tested recipes!

WARM STICKY TOFFEE PUDDING

Warm Sticky Toffee Pudding image

This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. -Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

1/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-1/3 cups prepared mincemeat
3/4 cup chopped walnuts, toasted
TOFFEE SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

Steps:

Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.

Nutrition Facts : Calories 571 calories, Fat 27g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 3g fiber), Protein 4g protein.

WARM PUMPKIN STICKY TOFFEE PUDDING WITH VANILLA CREAM

Warm Pumpkin Sticky Toffee Pudding with Vanilla Cream image

Provided by Food Network

Categories dessert

Time 55m

Yield 12 puddings

Number Of Ingredients 24

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 stick unsalted butter, melted and cooled
3/4 cup canned pumpkin puree
3/4 cup packed light brown sugar
1/4 cup buttermilk
1 teaspoon pure vanilla extract
2 large eggs
Cranberry Caramel Sauce, recipe follows
Vanilla Cream, recipe follows
1/2 cup dried cranberries
1 cup sugar
3 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons dried cranberries
2 1/2 cups chilled whipping cream
2 1/2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan, if not nonstick.
Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl. In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs. Add to the dry ingredients and stir until just combined.
Divide the batter into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
Slice the muffins horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.
In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden). Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries.
Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.

WARM GINGERBREAD CAKE WITH CARAMEL SAUCE (STICKY TOFFEE PUDDING)

Warm Gingerbread Cake with Caramel Sauce (Sticky Toffee pudding) image

Categories Coffee Cake

Number Of Ingredients 1

Ingredients

9 tablespoons Butter

Steps:

Follow above

Tips:

Use good quality ingredients. This will make a big difference in the final flavor of your sticky toffee pudding. Use fresh butter, cream, and eggs, and high-quality dates.
Don't overmix the batter. Overmixing can make the pudding tough. Mix just until the ingredients are combined.
Bake the pudding in a water bath. This will help to prevent the pudding from drying out.
Let the pudding cool slightly before serving. This will make it easier to slice and serve.
Serve the pudding with a dollop of whipped cream or ice cream. This will add a delicious finishing touch.

Conclusion:

Sticky toffee pudding is a classic British dessert that is perfect for any occasion. It is a rich, moist, and flavorful pudding that is sure to please everyone at your table. With these tips, you can make the perfect sticky toffee pudding at home.