Adan Kendric Jamie Oliver’s Sticky Toffee Pudding is a classic British dessert that’s rich, moist, and incredibly satisfying. This deliciously indulgent dessert features a soft date sponge cake soaked in a warm, buttery toffee sauce. Perfect for any occasion, this pudding is sure to be a crowd-pleaser, especially when served with a scoop of vanilla ice cream or a dollop of whipped cream.
Why This Recipe Is a Must-Try
- Classic British Dessert: Sticky toffee pudding is an iconic British treat, beloved for its rich, indulgent flavor.
- Moist and Delicious: The date sponge is soft and tender, with a rich flavor that pairs perfectly with the toffee sauce.
- Easy to Make: Straightforward ingredients and simple steps make this a beginner-friendly recipe.
- Perfect for Special Occasions: This dessert is ideal for holidays or dinner parties.
- Versatile Serving Options: Pair it with ice cream, whipped cream, or even a touch of custard.
Other Jamie Oliver Recipes
- Jamie Oliver Aubergine Parmigiana
- Jamie Oliver One Cup Pancakes
- Jamie Oliver Slow Cooker Chicken Casserole
What is Jamie Oliver’s Sticky Toffee Pudding?
Jamie Oliver’s Sticky Toffee Pudding is a moist date cake soaked in a warm toffee sauce. The sponge is made with chopped dates that give it a natural sweetness and tender texture, while the toffee sauce is rich, buttery, and deliciously sweet.
Ingredients for Jamie Oliver’s Sticky Toffee Pudding
For the Pudding
- 225g dried dates, pitted and chopped
- 200ml boiling water
- 1 teaspoon baking soda
- 85g butter, softened
- 140g caster sugar
- 2 large eggs
- 200g self-raising flour
- 1 teaspoon vanilla extract
For the Toffee Sauce
- 200g light brown sugar
- 200ml double cream
- 85g butter
- 1 teaspoon vanilla extract
Step-by-Step Instructions to Prepare Jamie Oliver’s Sticky Toffee Pudding
Step 1: Prepare the Dates
Preheat your oven to 180°C (350°F). Grease a baking dish (about 20cm square) or individual ramekins. Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let the dates soak for about 10 minutes to soften.
Step 2: Make the Sponge Batter
In a separate mixing bowl, cream together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gently fold in the self-raising flour until just combined.
Step 3: Combine Dates with Batter
Mash the soaked dates with a fork until they form a rough paste. Gently fold the date mixture into the batter until evenly incorporated.
Step 4: Bake the Pudding
Pour the batter into the prepared baking dish or ramekins. Bake in the preheated oven for 25-30 minutes (or 20-25 minutes for ramekins), or until a skewer inserted into the center comes out clean.
Step 5: Prepare the Toffee Sauce
While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, combine the brown sugar, double cream, and butter. Stir until the butter is melted and the sugar has dissolved. Let the mixture simmer gently for about 3-4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
Step 6: Serve the Sticky Toffee Pudding
When the pudding is done baking, pour some of the warm toffee sauce over the top to soak into the sponge. Serve the pudding warm with additional toffee sauce on the side and a scoop of vanilla ice cream or whipped cream, if desired.
What to Serve with Jamie Oliver’s Sticky Toffee Pudding
- Vanilla Ice Cream: The cold ice cream contrasts beautifully with the warm, sticky pudding.
- Whipped Cream: A light dollop of whipped cream adds a creamy touch.
- Custard: Traditional custard pairs well for a comforting, classic dessert.
- Clotted Cream: For a rich, indulgent twist, add a spoonful of clotted cream.
- Chopped Nuts: Sprinkle chopped pecans or walnuts on top for extra texture.
Expert Tips for Mastering Jamie Oliver’s Sticky Toffee Pudding
- Soak the Dates Well: Allow the dates to soak until they’re soft, which helps create a tender, moist texture.
- Use Room Temperature Ingredients: Butter and eggs at room temperature help create a smooth batter.
- Don’t Overbake: Bake until just set to ensure the pudding remains moist and tender.
- Serve Warm: Sticky toffee pudding is best served warm for optimal flavor and texture.
- Make Extra Sauce: The toffee sauce is delicious, so you may want extra for drizzling!
Variations of Jamie Oliver’s Sticky Toffee Pudding
- Add Spices: A pinch of cinnamon or nutmeg in the batter adds warmth.
- Add a Splash of Rum: For a boozy twist, add a splash of dark rum to the toffee sauce.
- Use Different Nuts: Add chopped pecans or walnuts to the batter for added texture.
- Salted Toffee Sauce: Sprinkle a bit of sea salt into the sauce for a salted toffee version.
- Gluten-Free Option: Substitute with a gluten-free self-raising flour blend.
How to Store Leftover Jamie Oliver’s Sticky Toffee Pudding
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
How to Reheat Jamie Oliver’s Sticky Toffee Pudding
- In the Oven: Reheat at 180°C (350°F) for about 10 minutes until warmed through.
- In the Microwave: Place a portion in a microwave-safe dish and heat in 20-30 second intervals until warm.
Nutrition Value (Per Serving)
- Calories: 400 kcal
- Protein: 5g
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 2g
FAQs
Can I make sticky toffee pudding in advance?
Yes, you can make sticky toffee pudding ahead of time. Bake the pudding and prepare the sauce, then store them separately. Reheat the pudding and warm the sauce just before serving, pouring the sauce over the pudding for best results.
How do I keep my sticky toffee pudding moist?
Soaking the dates until they’re very soft and ensuring the pudding is not overbaked helps keep it moist. Covering the pudding with warm toffee sauce also locks in moisture.
Can I freeze sticky toffee pudding?
Yes, sticky toffee pudding freezes well. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator and reheat before serving.
What can I use instead of dates in sticky toffee pudding?
If you don’t have dates, you can substitute them with dried figs or prunes. They provide a similar texture and sweetness, though the flavor will be slightly different.
Final Words
Jamie Oliver’s Sticky Toffee Pudding is a deliciously rich and comforting dessert that’s perfect for any special occasion. With its soft, moist date sponge and luscious toffee sauce, this pudding is sure to impress. Serve it warm with your favorite toppings for an indulgent, crowd-pleasing treat that’s bound to become a favorite. Enjoy this British classic!
More Jamie Oliver Recipes
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Jamie Oliver Sticky Toffee Pudding
- Prep Time: 10
- Cook Time: 35-40 minutes
- Total Time: 30 minute
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Sticky Toffee Pudding is a moist date cake soaked in a warm toffee sauce. The sponge is made with chopped dates that give it a natural sweetness and tender texture, while the toffee sauce is rich, buttery, and deliciously sweet.
Ingredients
For the Pudding
- 225g dried dates, pitted and chopped
- 200ml boiling water
- 1 teaspoon baking soda
- 85g butter, softened
- 140g caster sugar
- 2 large eggs
- 200g self-raising flour
- 1 teaspoon vanilla extract
For the Toffee Sauce
- 200g light brown sugar
- 200ml double cream
- 85g butter
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease a baking dish (about 20cm square) or individual ramekins. Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let the dates soak for about 10 minutes to soften.
In a separate mixing bowl, cream together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gently fold in the self-raising flour until just combined.
Mash the soaked dates with a fork until they form a rough paste. Gently fold the date mixture into the batter until evenly incorporated.
Pour the batter into the prepared baking dish or ramekins. Bake in the preheated oven for 25-30 minutes (or 20-25 minutes for ramekins), or until a skewer inserted into the center comes out clean.
While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, combine the brown sugar, double cream, and butter. Stir until the butter is melted and the sugar has dissolved. Let the mixture simmer gently for about 3-4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
When the pudding is done baking, pour some of the warm toffee sauce over the top to soak into the sponge. Serve the pudding warm with additional toffee sauce on the side and a scoop of vanilla ice cream or whipped cream, if desired.
