08 Nov 2014

Sticky Toffee Pudding with Pistachios

No Comments Baking, Cupcakes and Tarts / Pies

Has it already been 8 months since I last baked Sticky Toffee Pudding? Time to give it another bash. This version includes whiskey and pistachios, as well as dates and ginger. The recipe makes 12 cupcake sized puddings.

Sticky Toffee Pudding with Pistachios
Prep time
Cook time
Total time
Serves: 10 puddings
Sticky Pudding
  • 180g (6 oz) pitted dates, chopped
  • 240ml (1c) water
  • 1 tsp baking soda
  • 40g (1/3c) candied ginger, chopped
  • 175g (1¼c) flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 55g (4 tbsp) unsalted butter
  • 75g (1/3c) brown sugar
  • 75g (1/3c) caster sugar
  • 50g pistachios
  • 2 eggs
  • 1 tsp vanilla extract
Sticky Toffee Sauce
  • 200g (1c) dark brown sugar
  • 1 vanilla bean
  • 115g (4 oz) unsalted butter
  • 120ml (1/2c) double cream
  • 2 tbsp lemon juice
  • ¼ tsp salt
Sticky Pudding
  1. Heat the dates and water in a saucepan until boiling, then remove from the heat and stir in the baking soda and ginger. When you add the baking soda expect this to fizz - that's normal.
  2. Note: Although you can make this kid-safe using water, it really just means "240ml liquid". This could be all water, all whiskey, or a mixture. I used about 100ml dark ginger, 100ml whiskey and the rest plain water.
  3. In a small bowl, mix the flour, baking powder, and salt.
  4. Cream the butter and sugars until light and fluffy. The type and proportions of sugars you use is what will give the puddings their flavour. Muscovado and dark brown sugars have the most flavour, light brown sugar tends to add caramel flavour and plain caster sugar just tastes sweet.
  5. Add the eggs and vanilla. (Despite appearances, curdling is fine at this stage)
  6. With a spatula, add half of the flour mixture, then the dates, then the rest of the flour and pistachios. Mix until just combined. Don’t overmix.
  7. Bake for 40-50 mins, until a skewer comes out with moist crumbs attached.
  8. Cool on a wire rack while you make the sauce.
Sticky Toffee Sauce
  1. In a small saucepan, melt the brown sugar and butter.
  2. Add the vanilla seeds/pod and boil over a medium heat, stirring constantly.
  3. Remove the pan from the heat and add the cream, lemon juice, and salt. Stir constantly for a minute until the sauce thickens slightly.

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