Hi there! I stumbled across your blog a few months ago and am completely hooked! I’m also a fellow Chicago resident so that made me that much more interested :). Love the recipes that you post, they all look so delicious! Thanks for sharing!
I did not just come back from England, so I don’t know what my excuse is, but I’ve been craving sticky toffee pudding, too! I used a mini-bundt pan mold and made individual cakes for a New Year’s Eve party. I used a recipe from the current issue of BA, but this one looks much better. Looks like I’m going to have to make some more. Thanks for sharing!
Woah. Nice. Especially for a Friday. Tim, I have a question. I make ice cream a lot and always struggle with the vanilla bean. What do you use when you scrape the pod? Do you slit with a knife and scrape with a spoon? Or do you scrape with the knife too?
I am so making this!! It was a favorite at our Island’s Dalvay Hotel [where Will & Kate had the helicopter exercise & boat race when here last summer] but new management tossed the baker and alas..gone. THANK – YOU for this recipe!!
OOOOHHH! So glad you have a ‘winning’ recipe for this. I remember a couple years ago, Sticky Toffee Pudding was a winning flavor in a Haagen Dasz contest. It was the most incredible ice cream I’ve ever had (even counting chocolate!). Can’t wait to try this recipe. Thank you!
Eggton: I slit with a knife and then scrape with the back of the knife (not the blade). Sometimes I’ll just slice the bean in half lengthwise and scrape it that way…it makes it a little easier.
Carole: Ice Cream! That is a brilliant idea. I am going to have to give it a try.
I completely love sticky toffee pudding and can’t believe it isn’t more popular in the States considering how amazing it is. Those dates look pretty good from Palm Springs, do you get the Medjool ones where you are?
Happy New Year! Perfect pudding post x
I just made a sticky toffee pudding recipe for Christmas! My dad has a thing for dates and had been dropping not so subtle hints that he really wanted me to make a date pudding. I’d never had one before, so I gave in on Christmas and made one from Epicurious. OMG was it good! Especially the caramel sauce. But, their version calls for a water bath and it took me much longer to bake than the projected time – yours sounds much simpler!
In Australia, this is a very popular winter dessert also and is referred to as sticky date pudding. I guess given our close ties with England it makes sense that this dessert has probably made its way through the generations. I often add pecans to the pudding which are readily available here and the nuttiness makes for a great texture. Your photos of the pudding look droolingly delicious!
I adore sticky toffee pudding–I bet the stout in this recipe really adds some depth. I’ve been thinking about putting together a sticky toffee pudding cookie. Glad to know there are many other STP lovers out there.
Well, you can probably guess my reaction to this…love! I’ve never tried making it myself but as you said it’s an absolute dessert staple in the UK. Any self respecting pub will likely have one on its menu.
This might not appeal to the American palate but it’s also often served with vanilla custard. I have mixed feelings about this because it reminds me of the congealed version my school canteen served up but when done well it’s a bit of a dream.
I love sticky toffee pudding and it was one of first cakes that I figured out how to make gluten free when I had to change my diet. I always make mine with lyle’s golden syrup, which can be tricky to find in the states. I look forward to trying your sticky toffee sauce next time!
My neighbors own a second resident in Palm Springs and last year they brought us back some fresh dates and lemons. Oh, the dates were soooo good. I made some date granola with them.
I may need to go over and order some dates. The sticky pudding sounds divine!
Happy New Year!
I love sticky toffee pudding!!! I’ve been wanting to make it for so long and have looked up recipes, but haven’t followed through. I think I’ll be baking soon, it looks delicious! So much for those new years resolutions! :)
Dear Lord! A dream come true. I go to bingo on Monday nights at this lovely place called the Liberty Glass. They have this on the menu and it’s seriously one of the best things I’ve ever eaten. Have a bag of dates in the cupboard and I think it’s time to get my sticky toffee pudding on!
Yippee…you are officially my favorite new blog of 2012!! I hail from Chicago (Lincoln Park…Good Counsel High School), and I’ve been longing for a hometown food blog. Thanks for making me find you (via Juniper Moon Farm). And, come visit on your next swing through Park City, Utah…Bon appetit!
my friend becky just emailed me a link to this and said, “i want to make this now” – and now i want to make it too. delicious. your photos and descriptions are always perfect and funny. thank you tim and a very happy new year to you!
this looks awesome! root beer ice cream–must find recipe! that being said, don’t dates remind you just the tiniest bit of cockroaches? Maybe that’s why I haven’t made a date shake yet even though they sound like my cup of tea.
OMG! Thankyou so much, sticky date pudding is officially my new favourite dessert! A friend made it at a Christmas party and I fell in love! ;) I love your website thankyou so much for all these beautiful recipes!
I was at a job interview, here in Toronto, a few years ago, and one of the two interviewers–the more senior one!–started talking about this pub not too far from where I live, called “The Abbott.” (They serve much better-than-average food; not “pub food” at all!) Anyway, she asked me if I’d ever had their sticky toffee pudding. I could honestly say yes, and unfortunately for my waistline, I’ve had it more than once there! They serve it in individual ramekins with little puffs of sweetened whipped cream and a small orange slice on top.
I’ve wanted to ask for their recipe a thousand times over; now I can make yours and be happy! So if you ever come to Toronto, you have to go to the Abbott just for their STP: it’s divine!!
Thanks for all of the beautiful photos too, Tim. We just had “white-out conditions” here, yesterday, so your photo of California (? or is that Palm Springs?) made me envious.
Love sticky toffee pudding. I like to have it with vanilla ice cream- it’s so good when the warm cake and toffee sauce melts it so that there’s a nice puddle of ice cream for spooning up with every bite. Schiller’s Liquor Bar in NYC has a great one!
You have an awesome blog, and I love your writing style, picture-taking, and recipes. I came across your gooey butter cookies on Pinterest, and rooted around to find this sticky toffee pudding recipe perfect for my book club tonight (we read a novel based in England). Plus I own Rose’s book, so I don’t even need to waste paper to print this out. Anyway, keep up the good work. I am a Chicago-area chef and can only hope that my blog grows into something as great as yours!
I too am a recently-converted lover of STP, and this looks like a fabulous recipe – stout, vanilla bean, heavy cream – what could go wrong? I made a version last year from Deborah Madison’s desserts book, which included coffee (which kinda tastes like stout, hey!). I love the opening photo in this post, and am inspired by your tasteful use of text in photos. Thanks for another beautiful post.
Hi Shelly, I don’t know. I would think you can try, but it will definitely make it into a different cake. And you definitely couldn’t do the toffee sauce without the butter. The orange-walnut cake might be a better thing to try?
Tim – My daughter Molly, who is working on her own food blog, sent me the link to yours! We are currently expats in London for two years with my husbands job. We moved to London from Oak Park last March. Imagine how much fun it was to read your blog and your love of New Rebozo, Marion Street Cheese Market, Smoque & Hot Chocolate. Our lists of favorites are quite similar! Caused a bit of a pang of homesickness!
Having moved to London I have acquired quite a love of STP as well as Pimms! So again I was happy to see your recipe. I’ll continue to follow your blog, it’s a nice little connection to home!
I am a southern girl born and raised in GA. I ordered Sticky Toffee Puddings for 2 Christmas dinners a d this will be the first time anyone in my family has even heard of it, much less tasted it. I know I should serve it warm but should I include chilled vanilla bean custard, unsweetened whipped cream, or vanilla ice cream?
I’ve had this one in my file for a while but have been working through some other desserts I wanted to try. I am planning to use this for my New Year’s dinner and am wondering if this can be made ahead and gently heated in the oven the next day, since I am planning a fairly complicated menu. Thanks for a great blog – I love your recipes and your commentary!
This reheated nicely in the oven, covered with foil, at 300 , while I made the sauce. Honestly, though, for the amount of work involved I was not thrilled. Maybe it’s a Midwest thing (although you did mention Palm springs in conjunction with this)? I remain an avid follower and am looking forward to trying some of the other faves from 2012.
I just wanted you to know this is one of my favorite desserts of all time (I like the concord grape tart too). I love to bake and own quite a few baking books (probably not as many as you). My husband loves it too…and we are chocolate people, so that’s saying something.