Prep: 15 minutes | Total: 1 hour | Ingredients: 8 | Servings: 10 – 12 slices
Sticky Toffee Pudding or Sticky Date it doesn’t matter what you call it, this is a dessert that never goes out of fashion. So here’s the thing usually, when you think of a Sticky Toffee Pudding you would think of a rather dense cake doused in a sweet sauce, but not anymore.
Our Sticky Toffee Pudding has been given a facelift, served as a rolled caramel toffee flavoured sponge that’s filled with butterscotch infused cream and finished with a drizzle of a silky smooth butterscotch sauce.
At a Glance This Is What You Need To Make Rolled Sticky Toffee Pudding with Butterscotch Sauce
Bi-carb / Baking Soda
Self Raising Flour / Self Rising Flour
Light Brown Sugar
Thickened Cream / Heavy Cream
This is a light as a feather sponge cake with a mixture of butter, brown sugar, eggs and flour. The genius of this dessert is the dates which add a rich, sticky sweetness without making it heavy.
This is a dessert that everyone thoroughly enjoys. It’s incredibly moist, filled with softly whipped cream that has some of the butterscotch sauce folded through, then topped with the remaining heavenly rich butterscotch sauce. Delicious!
This dessert is best eaten within 3 days, but that’s ridiculous because it never lasts that long! 😜
Is Figgy Pudding The Same As Sticky Toffee Pudding
Figgy Pudding and Sticky Toffee Pudding are often confused so let’s clear this quandary up once and for all.
Figgy Pudding is a vague term for traditional Christmas dishes that contained sweet-sour layers of honey, mixed fruit, and nuts. Sticky Toffee Pudding on the other hand only has dates as the fruit component and whilst there is no honey there is a wonderful butterscotch sauce. So it’s easy to see why some confused Figgy Pudding with Sticky Toffee Pudding
Australians and New Zealanders like to call this dessert ‘sticky date,’ whereas the rest of the world calls it ‘sticky toffee’, but whatever you call it it’s a knockout dessert.
Thanks To The Unknown Author
This recipe was one our Mum Noela would often make. Mum’s recipe was laminated on a bright green piece of paper with no clue as to the origin. A quick scout around the net turns up a request from someone wanting the recipe from The Women’s Weekly. Someone responded with the exact measurements and wording of this recipe.
We’re not sure if the recipe we use that comes from The Australian Women’s Weekly magazine is originally their recipe by way of rolling the cake with cream, but in our books, it’s a winner! Whoever the recipe belongs to deserves a culinary medal.
Rolled Sticky Toffee Pudding with Butterscotch Sauce is so simple to prepare, bakes in next to no time and we’ve yet to see anyone knock back a serve.
How To Make The Sticky Toffee Pudding
- Finely chop the dates
- Add Bi -Carb / Baking Soda and boiling water to the dates and leave to soften for 5 minutes
- Then add the butter and brown sugar to the date and water mixture ( do not drain the water from the dates ) and mix until combined
- Now add the eggs and flour and mix again only until the flour and eggs are well incorporated
- Pour the mixture into the prepared baking pan and bake until cooked approximately 15 minutes
- Once cooked allow to cool for 5 minutes and then turn cake onto a piece of baking parchment that has been dusted with caster sugar. Leave until cold
What Does Sticky Toffee Pudding Taste Like?
Where do we begin? Usually, Sticky Toffee Pudding would be described as a dark and dense cake infused with dates and finished with a toffee or butterscotch sauce. Our Sticky Toffee Pudding is light with a soft moist crumb then filled with a butterscotch flavoured cream and topped with a silky smooth butterscotch sauce. Oh and don’t forget to add for an extra indulgence a drizzle of custard , you won’t be sorry!
Make The Butterscotch Sauce And Filling
- In a saucepan combine the butter, brown sugar and cream
- Stir until the butter has melted and the sugar has dissolved – approximately 3 minutes
- No need to boil the sauce, it should be smooth with the butter fully incorporated.
- remove 1/4 cup of the sauce ( this will be added to the cream later ) and allow to cool
- Whip the cream until soft and holds it’s shape
- Add the cooled 1/4 cup of sauce to the cream gently mix until combined
- Cover the cake with the cream leaving a border as shown above. ( as you roll the cake the cream is forced out and fills this area
- Use the baking paper to assist in rolling the cake, finish with the border seam on the bottom ( this prevents the cake from unrolling)
What Nationality Is Sticky Toffee Pudding?
Although the exact origins of Sticky Toffee Pudding have been lost in time, it is widely believed that the pudding was first made in England when it was cooked at a hotel in Lancashire in the 1940’s. The Story goes that 2 Canadian servicemen shared the recipe with the manager of the hotel a woman named Patricia Martin. Now how the Canadian’s came by the recipe is another story for another day. 😩
Surprisingly there are over 1500 date varieties in the world and the king of dates is perhaps the ‘medjool’ with it’s typical caramel-like taste and a soft, chewy texture whereas regular dates commonly called Deglet Noor, are usually smaller and have a firm flesh and a sweet, delicate flavour.
However the dates we used to make this Sticky Toffee Pudding were just supermarket dried dates from Turkey, found in the baking aisle. At just a few couple of dollars a bag they’re a bargain and do the job nicely.
Should Dates Be Hand Chopped
We like our Quick Sticky Date Roll with Butterscotch Sauce to have a little texture so we hand chop the dates. You can use a food processor to make this super easy dessert but it will make a puree of the dates and not give you any texture. The good thing is it will taste exactly the same as the hand-chopped method. There’s a bonus of saving 5 or so minutes by using a food processor instead of hand chopping. So if you’re short on time feel free to chop and mix in a food processor.
Should Sticky Toffee Pudding Crack
For all the times we’ve made our Rolled Sticky Toffee Pudding we can’t recall a time that it hasn’t cracked at least a little. So don’t be too disappointed if yours has a fine crack or three, as it really doesn’t affect the eating at all.
Once you’ve rolled the Sticky Toffee Pudding use your hands to smooth the roll by rubbing your hands firmly along the length of the paper a few times. This tends to ‘knit’ together any sign of cracking and then finish with a dusting of icing sugar. Enjoy!
Watch How To Make Rolled Sticky Toffee Pudding with Butterscotch Sauce
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This dessert needs to be in your repertoire. It's ridiculously easy to make and tastes amazing.
Originally published June 2020
- 2 tablespoons caster sugar
- 1 cup tightly packed seeded dates, finely chopped (leave whole if you're making this using a food processor)
- 3/4 cup boiling water
- 1 teaspoon bicarbonate of soda (baking soda)
- 50g room temperature butter, cut into small cubes (2 ounces)
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 3/4 cup self raising flour
- 300ml thickened cream / heavy whipping cream (10 fluid ounces)
- 2/3 cup thickened cream (heavy whipping cream)
- 100g (3 1/2 ounces) butter, chopped
- 1/2 cup light brown sugar, firmly packed
- lightly oil a 25cm x 30cm (10 inch x 12 inch) Swiss roll pan (this helps to keep the paper in place)
- then line pan with baking paper leaving some overhanging paper on the ends (this makes it easy to remove from the pan)
- preheat oven to 180c (355f) on bake, not fan
- combine dates, bicarbonate of soda (baking soda) and boiling water in a medium sized bowl and set aside for 5 minutes
- add butter and brown sugar to dates and water mix
- using a hand held mixer mix until butter and sugar is combined (about 1 minute) - see notes below
- add eggs and flour and beat till just combined
- pour mixture into prepared pan
- cook on middle shelf for about 15 minutes (pop a timer on and check it around 12 minutes as all ovens differ)
- meanwhile sprinkle the caster sugar over a sheet of baking paper and make the butterscotch sauce
- when cake is ready remove from the oven and set aside to cool for 5 minutes
- using the overhanging paper turn roll out onto the sugared baking paper
- remove the baking paper from the cake, trim the ends by 1cm - 1/2inch ( this makes rolling easier)
- cover with a clean tea towel until cold - 30 minutes
- whip cream till soft peaks form and fold through the reserved 1/4 cup of butterscotch sauce
- spread cream mixture onto the cake leaving a border of 2 1/2 cm (1 inch) on the long side, opposite to where you will start to roll
- using your hands and the sugared paper gently roll the cake from the long side - see video
- serve drizzled with remaining butterscotch sauce
- combine cream, butter and sugar in a small saucepan; stir over medium heat until the butter has melted and the sugar has dissolved (3-4 minutes)
- reserve a 1/4 cup of butterscotch sauce for adding to the whipped cream
- we like the dates to have some texture so we used a hand held mixer
- you can use a food processor to make the sticky date roll instead but the dates will be blended, rather than having some texture
Amount Per Serving Calories 319Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 86mgSodium 149mgCarbohydrates 36gFiber 1gSugar 28gProtein 3g