Sticky toffee pudding is a dessert which originated in England. It is a spongy date cake topped with rich toffee sauce. It is also considered as a classical dessert. The texture of the dish is soft as the sauce completely penetrates the cake. It has a prominent caramel flavor. Over years, the dessert has become very popular in Scotland, Ireland and Australia.
Sticky toffee pudding was first made during the 19th century. Many stories revolve around its origin. The most prominent story is that it was first made by Francis Coulson at Sharrow Bay Country House Hotel in 1960. Another story claims that it was invented by the landlady of the gait inn for her pub in 1907. There are many more individual restaurants claiming to have invented this dessert.
Ingredients and Preparation
Date sponge cake and sticky toffee sauce are the main elements of sticky toffee pudding. Dates, butter, sugar, eggs, refined flour and baking powder are the ingredients for making the date sponge cake. Butter, brown sugar and heavy cream are the ingredients for making toffee sauce.
Dates are soaked in hot water and make a smooth puree. Eggs and sugar are beaten together and all the ingredients are folded to make a smooth batter. The batter is poured in a greased pan and baked at 200 degrees C for about 30 minutes.
Toffee sauce is made by heating butter and sugar in a pan. Cream is added and cooked till thick. The color of the sauce is brown or golden.
· Sticky toffee pudding is served by placing a piece of date sponge cake in a dessert bowl. It is topped with toffee sauce.
· It is served with vanilla ice cream or custard.
· It can also be served with chopped dates and whipped cream.
· Sticky date pudding is an Australian favourite made in a way very similar to sticky toffee pudding.
Health and Nutrition Facts
Serving size – one 50 g cake piece with 30 g sticky toffee sauce.
Calories – 300 cal, Fat – 8 g, Protein – 6 g, Carbohydrates – 30 g, Sugars – 20 g.
· Sticky toffee pudding is very high in calories and fat. It should be avoided by people suffering from obesity. It should also be avoided by dieters and weight watchers.
· It is high in sugars and can be harmful for the teeth. It can lead to problems like caries. Non calories and non cariac sweeteners like splenda and sugar free should be used to avoid dental problems. It also reduces the calorific value of the dish.
· It should also be avoided by people who are allergic to eggs, gluten and milk. A healthier alternative is by using soya creamer instead of eggs and milk to make this dessert.