How to Make Sticky Toffee Pudding (Banana, Zucchini, Peach, Mango, or More)


You can tell how good a recipe is when we start handing out servings in our store in Rigby, Idaho.  It’s not when people tell you it’s good—they’ll tell you that just to be nice—it’s when they ask for the recipe.  If enough people ask for the recipe, we know it’s good.  For these sticky toffee pudding recipes, we had a ton of requests.

Sticky toffee pudding is more of a cake than a pudding.  It’s a popular, luscious dessert in British restaurants.  You can use an authentic mix on a busy weeknight or you can dig through a scratch recipe on a snowy weekend.

A sticky toffee pudding is like a dense snacking cake with fruit added.  Then it’s covered with a sticky toffee sauce.  Make the cake (from mix or scratch).  Make the sauce (from the mix or scratch).

The original sticky toffee pudding is made with dates and this may still be the best—but we have yet to find a sticky toffee pudding recipe that we didn’t like.

A Mix or a Recipe?

These recipes proved so popular that we developed a sticky toffee pudding mix.  We stuck with the original recipe, including dates in the mix.  If you choose to use the mix, you will add eggs, water, and oil to for the cake and butter for the sauce.  It’s easy and it’s very, very good.

The mix makes a 9×13-inch dessert instead of the 8×8-inch called for in the recipes below.  If you would like to make individual desserts, you can make them as cupcakes in a muffin pan.

Finishing Toppings for Your Pudding

You don’t have to but we always top these deserts with whipped cream or occasionally, ice cream.  Caramel whipped cream is the most popular but you can mix or match—say, banana whipped cream on banana pudding or peach whipped cream on peach pudding.  My favorites with this dessert are butterscotch whipped cream and caramel whipped cream.

The following free e-book will tell you how to make flavored whipped cream and get you started with twenty recipes—like chocolate whipped cream and peanut butter whipped cream.

The Key to Sticky Toffee Pudding is the Sauce

It’s the toffee sauce that makes this dessert.  The first time I made it, it didn’t turn out.  The topping was too wet, more of thick sauce, and it soaked into the pudding-cake.  Not that it wasn’t good—it was like a warm caramel sauce over cake or maybe a poke cake.  The topping needs to be thick like frosting.

The original recipe calls for putting the dessert with the topping back in the oven so that it melts the topping and makes it stickier.  After a while, we quit doing that and liked it just as much as long as we had a thick sauce on top to begin with.  The folks in the store couldn’t tell the difference.

Baker’s Notes & Serving Suggestions

We served the banana sticky toffee pudding topped with banana slices and butterscotch whipped cream.  Butterscotch whipped cream is absolutely luscious and matched up perfectly with this recipe.

The zucchini sticky toffee pudding was served with a scoop of vanilla ice cream.  Since we had a little extra caramel sauce, we heated it in a microwave until it was warm and runny and poured it over the ice cream forming a puddle for the pudding to sit in.  The extra warm caramel was a wonderful touch.

To make the peach/mango sticky toffee pudding, we used the zucchini recipe judging that the water content of the peaches or mango was more like zucchini than bananas.  We substituted peaches for the zucchini and added a little nutmeg.  It worked perfectly.

We served the peach/mango pudding with freshly sliced fruit and brown sugar whipped cream.  Brown sugar whipped cream is made the same as butterscotch whipped cream except that brown sugar flavor is substituted for butterscotch flavor.  Butterscotch whipped cream would have been excellent.

We made a batch of plum sticky toffee pudding simply for pictures and therefore used our Candy Apple Spring-form Pan to make a picture perfect dessert.  (The area in a nine-inch spring-form pan is the same as an 8 x 8-inch square pan so you can make the substitution without making adjustments in the recipe.  A nine-inch spring-form pan works perfectly for all three of the recipes in this article.)  Again we served it with butterscotch whipped cream.

Try these recipes:

Dennis Weaver and his wife, Merri Ann, are the founders of The Prepared Pantry.  Dennis is a baker, author, and recipe designer.  He is the author of “How to Bake, the Art and Science of Baking” and many e-books.  He is a food columnist and has written articles for websites, newspapers, and magazines.  You can follow Dennis and get his articles and recipes by subscribing to The Prepared Pantry’s newsletters, a great source of recipes and methods for The Prepared Pantry’s test kitchens.

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