Eggless Sticky Toffee Pudding Recipe (2024)

FAQs

Does sticky toffee pudding contain eggs? ›

What are the ingredients in sticky toffee pudding? The ingredients in a traditional sticky toffee pudding are medjool dates, boiling water, self-raising flour, Eggs, butter, demerara sugar, treacle and bicarbonate of soda for the pudding, and muscovado sugar, butter and cream for the toffee sauce.

No, traditional sticky toffee pudding is not vegan because it contains butter, milk, and eggs. In addition, it is often accompanied by cream, custard, or ice cream, which are also dairy-based.

Sticky toffee pudding, known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.

Dark muscovado or dark brown soft sugar: muscovado sugar is best for it's deep toffee flavour though dark brown soft will work just as well. Light brown will work in a pinch but dark is best.

It typically contains milk or cream, although there are non-dairy puddings made with plant-based "milk." Pudding is similar to custard in that they both can contain eggs and milk, but pudding is usually thickened with a starch, whereas custard is thickened by the eggs.

Although its origins are unclear, it was likely invented during the 20th century in the Lake District of northwest England, from where its popularity spread across the country.

United Kingdom

Sticky toffee pudding / Origin

Adding bicarbonate of soda to the pud helps it rise. It also helps break down the dates and disperse them through the mixture so they don't sink to the bottom.

Unfortunately though these type of self-saucing puddings do not reheat very well as the sauce tends to thicken and be absorbed by the sponge as the pudding cools. So when you reheat the pudding it will have a sticky base but with very little sauce.

Fun fact: In New Zealand and Australia the dish is called sticky date pudding. Because no one knows exactly where sticky toffee pudding was created, it's unclear how the addition of dates was added, but it's certain you can't make the recipe without them.

Do Americans have sticky toffee pudding? ›

The presence of sticky toffee pudding has waxed and waned in the United States during the last 20 years.

If you can't get either molasses or treacle then you could use golden syrup or dark corn syrup as an alternative.

Do the puddings need to be refrigerated? Yes!

You could freeze leftover portions of the pudding in an airtight container for up to 1 month. Freeze the sauce in a separate airtight container. Thaw the sponge and sauce overnight in the fridge. Reheat the sponge in the microwave and reheat the sauce in a saucepan over a low heat, stiring occasionally.

Puddings are similar to custards, but puddings are thickened with cornstarch instead of eggs. So all you really need to make chocolate pudding without a box of instant pudding mix is milk, sugar, cornstarch, butter, vanilla extract, and chocolate.

Caramel pudding is made with eggs, milk, sugar and vanilla. Optionally ingredients like orange zest, cinnamon, cardamom is added. The process of making caramel custard involves just few steps.

Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.

The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white. The challenge: Pudding cakes are basically egg custards, but with two clever improvements.