As a Brit, I was pleasantly surprised how authentic this recipe and method are, right down to soaking the dates, adding the rum and the Bain Marie. Steamed puddings are a glorious English grey-days-of-winter tradition. We always have sticky toffee pudding with a fat dollop of extra thick double cream but my experience of USA creams is they are not the same and you are right to go with the pouring custard/creme anglaise. I couldn't believe it when she said at the start you could have two and he upped it three! I couldn't tell if they were joking! That's why we British love you Americans so much!!!
Made this yesterday. This was absolutely the BEST Sticky Toffee Pudding I have ever had. I also had several notable chef ones at their restaurants and this one is perfect. It didn't feel overly sugary and I felt I could easily eat 2-3. I thought I'd hate the chopped dates throughout as I'm used to blending it all entirely...but wow. The texture element made it for me. The dates were soft and pleasant, and the cakes beautifully leaveaned by the baking powder. It didn't feel like a sugar explosion in my mouth at 2AM. Thank you all for your amazing content!
Well if this is the best you’ve eaten.. I feel for you.. and what do Americans know about STP...? It was invented in The Lake District in England... and That’s the best ..not this pale insipid looking thing..
@@Ionabrodie69 So rude and offensive. Have you even tried it? It looks absolutely delicious and I'm sure it is. Who gives a toss where it was invented? Yeah, "pale insipid looking...", like the English!
@@Ionabrodie69 what a vicious, snippy, bitter b!tch you are. Your British food NEEDS IMPROVEMENT jackass!!! Your food is horrendous. Your country PUTS KIDNEYS IN PIES!!! WTF DO YOU KNOW ABOUT FOOD!!!!???
I made this recipe today for my husband, myself and my in-laws. I followed your instructions to the letter and I just wanted to say thank you! It was a total hit! They can be a tough crowd when it comes to food, but everyone absolutely loved it and wanted seconds. ❤️
I just made this today. Lush upon delicious 😋. My husband said the cake was better than in any restaurant we have eaten sticky toffee pudding at. Thank you for making me look like a pro. 👍
Hi. I have been following your videos and making recipes at home. I made Dumplings, Chinese stir fried with capsicums and Italian Bread, all these turned out so nice, the whole family loved it. It has boasted my confidence in the kitchen. Today I'll make the sticky pudding. All this has been made possible because of the way you give step by step instructions and how you interact with each other, you are all great chefs yet you ask questions for the viewers as if you are learning as well. Hats off to you all and your professionalism, love and passion. Thank you ATK family.
My nieces and I had sticky toffee pudding while in Northern Ireland in 2018. It was served with a scoop of vanilla ice cream. Maybe I'll try this recipe.
That Sticky Toffee Pudding cake does look so delicious and you all must have had so much fun devouring them too. Thanks for sharing this recipe with us all.
I adore sticky toffee pudding and always order it for my birthday dessert at the only restaurant in our area that serves it. Last year, they were out of it by the time I placed my dessert order! I was totally devastated. Making this recipe will give me my sticky toffee pudding fix for the year! 👏🏻👏🏻👏🏻
Had a friend in NZ who has since passed. Whenever I visited him we would always look for this dessert in a restaurant menu. This brought back such great memories.
Just made this today and it was delicious!!. Easy to put together and not overly sweet. I put ice cream on top instead of the creme anglaise. My family loved it!!
I will be making the sticky toffee pudding for our Thanksgiving Dinner for sure ! And I have my Chicken in the fridge resting to cook tomorrow with the bread pudding, first time I have tried this recipe also ! Interested to see how it turns out !
I am making these for christmas but will be making them earlier in the day. How hard are they to unmold after a few hours of coming out of the oven or should I unmold them and put them back in the ramekins while still warm?
Dear ATK people, your channel is great. You should know that it's so good that people from outside the US watch it, too. It would therefore be really great if you could also show quantities in liters and grams, at least just visually.
I believe they keep the grams as part of the benefits of membership on their site but to be honest I just used readily available "averages" of volume to mass online. It worked out great
how would you serve these when entertaining guests for dinner? i.e. once they come out of their steam bath in the oven, can you re-heat them before letting them soak with the 1Tbsp of the toffee sauce (waiting 5in for the sauce to soak in) and plating?
Absolutely. I cover mine in plastic wrap after theyve soaked in caramel and been demolded, reheat in microwave, pour on the caramel some more and creme anglaise...serve. When you do the 5 minute soak doesnt matter at all...but why not do it sooner and save time during serving? Hence why I do mine before and in the fridge they go.
I ate my way through London for ten days and tried all the traditional dishes you can imagine. When I got back home, everyone eventually asked about sticky toffee pudding...which I skipped for some reason. 😐😬
For those who don't like dates, they aren't essential. the majority I've had haven't had dates in them. Also, sticky toffee pudding can be too sweet depending on who has made it but once you find one that is just right it's one of the best desserts you can have.
This is too sweet for me but it looks yummy as H - E double Toothpicks. To cut down on sugar content of the dates, soak them in room temperature water for 24-36 hours. Pour off he sweet slurry and mash up the dates. This is the perfect sweetener and you have removed about 1/2 that sugar.
I haven't heard of that one before, but what a great name for a dish! It reminded me of the Beverly Hillbillies when Jed was telling Miss Jane that Jethro "went to eatin' " when he was just a baby, and she was very impressed that Jethro studied at Eton as a child.
I suggest you try using a British recipe for a British dish...Nigella Lawson or Simon Hopkinson do the best Sticky Toffee pudding. As to Eton mess try Mary Berry... why you would want to follow an American for a British recipe is beyond me. ..🤷♀️
I'm not sure that Americans and Brits use the same definition for toffee. I know when most Americans say toffee, they think of what's in a Heath bar...either Buttercrunch or "English toffee," which is evidently not known in England? Whatever toffee means, this is a killer dessert.
I've normally come across it steamed in a large pudding bowl but I imagine the times are longer. I've made STP in a loaf pan a few times and it was lovely, but mine was baked, rather than steamed. I find steamed gives a lighter, fluffier texture, but I prefer the deeper flavours from it being baked.
After looking at that initial image, I have to wonder... What does the dish washing operation over there look like? Do you all just stack everything into an industrial sized dish washer or perhaps a room filled with dish washers?
No it wasn’t created in the 1970’s. It is claimed it was created in England during WW2, some say even as early as 1901. Toffee itself is English in origin.
I don’t judge all people from the UK by something some of them like. I agree if you were to buy premade food there is a more sugar but most of the people I know don’t eat that way. I heard all of UKs food is disgusting. Should I think that is true?
Is creme Anglais simply what the Brits call custard? Which, by the way, comes from the Norman culinary habit of putting cream on desserts, or puddings, again, as the Brits would say.
I've heard British people call it Creme Anglaise too, although I don't know if they all do that. Sometimes custards are thickened with starch or flour, but typically Creme Anglaise only uses eggs. Those Brits know what they're doing when it comes to custardy things.
From the UK - You have to be either joking or a huge snob to call it creme anglaise and not custard, however some people do make the distinction that creme anglaise is thinner and made authentically with fresh eggs etc. while custard is usually Bird's Custard, bright yellow made from starch powder. It's been on sale since the 1830s! It's what everyone's mum served them as children.
You see I like them darker and richer than this, this still look beyond scrumptious and I know they're really really bad for you & to make it even worse for you. I throw a healthy amount of heavy cream over mine, not custard or creme englase as he put it. Also we have Golden Syrup pudding too, lashing of Golden syrup on a boiled sponge pudding that one you do have with custard. oh I'm drooling thinking of it. I have a very sweet set of teeth, top set & bottom. As a footnote the term pudding originaly meant animal ofal, like what blood sausage is & i supose haggis. I guess it became the term for dessert because of steamed puddings which were cooked the same way ofal was & why we Brits call cake like things pudding.
I have a recipe for the golden syrup pudding that I got from my women's Australian weekly cookbook...they are delicious, I put custard on mine :)....however, since I am Canadian, I tried it with maple syrup in place of the golden syrup...omg...I was in heaven...haven't made them in years.
wow, one of my co-works loves America's test kitchen, so I watched this video, looked easy enough so I made it! WOW, what a waste, I don't know what happened but it was the worst Sticky Toffee Pudding I've ever made!
I didn't notice that, but I wonder if he notices things like this when he watches himself on video. I didn't realize I said "like" so much until I saw myself in a video. And I hate it when people say "like" all the time. Reminds me of Mark Senden. ua-cam.com/video/UZmKnfDwTRc/v-deo.html
As a Brit, I was pleasantly surprised how authentic this recipe and method are, right down to soaking the dates, adding the rum and the Bain Marie. Steamed puddings are a glorious English grey-days-of-winter tradition. We always have sticky toffee pudding with a fat dollop of extra thick double cream but my experience of USA creams is they are not the same and you are right to go with the pouring custard/creme anglaise. I couldn't believe it when she said at the start you could have two and he upped it three! I couldn't tell if they were joking! That's why we British love you Americans so much!!!
Made this yesterday. This was absolutely the BEST Sticky Toffee Pudding I have ever had. I also had several notable chef ones at their restaurants and this one is perfect. It didn't feel overly sugary and I felt I could easily eat 2-3. I thought I'd hate the chopped dates throughout as I'm used to blending it all entirely...but wow. The texture element made it for me. The dates were soft and pleasant, and the cakes beautifully leaveaned by the baking powder. It didn't feel like a sugar explosion in my mouth at 2AM.
Thank you all for your amazing content!
Well if this is the best you’ve eaten.. I feel for you.. and what do Americans know about STP...? It was invented in The Lake District in England... and That’s the best ..not this pale insipid looking thing..
@@Ionabrodie69 So rude and offensive. Have you even tried it? It looks absolutely delicious and I'm sure it is. Who gives a toss where it was invented? Yeah, "pale insipid looking...", like the English!
@@Ionabrodie69 "It was invented in The Lake District in England".....by Canadians.😉
@@Ionabrodie69 what a vicious, snippy, bitter b!tch you are. Your British food NEEDS IMPROVEMENT jackass!!! Your food is horrendous. Your country PUTS KIDNEYS IN PIES!!! WTF DO YOU KNOW ABOUT FOOD!!!!???
@@Ionabrodie69 Go away.
I made this recipe today for my husband, myself and my in-laws. I followed your instructions to the letter and I just wanted to say thank you! It was a total hit! They can be a tough crowd when it comes to food, but everyone absolutely loved it and wanted seconds. ❤️
I've been waiting quite a while for them to demo this recipe. Patience pays off. Yea!
I just made this today. Lush upon delicious 😋. My husband said the cake was better than in any restaurant we have eaten sticky toffee pudding at. Thank you for making me look like a pro. 👍
Hi. I have been following your videos and making recipes at home. I made Dumplings, Chinese stir fried with capsicums and Italian Bread, all these turned out so nice, the whole family loved it.
It has boasted my confidence in the kitchen.
Today I'll make the sticky pudding.
All this has been made possible because of the way you give step by step instructions and how you interact with each other, you are all great chefs yet you ask questions for the viewers as if you are learning as well. Hats off to you all and your professionalism, love and passion.
Thank you ATK family.
That towel on the bottom of the baking pan is brilliant! There's so many recipes where you could do this! Big fan of sticky toffee pudding!
Your gorgeous sticky toffee pudding cakes should get an award! Beautiful photography as well!
My nieces and I had sticky toffee pudding while in Northern Ireland in 2018. It was served with a scoop of vanilla ice cream. Maybe I'll try this recipe.
The creme anglaise is a MUST. or you can literally take the creme anglaise...sub heavy cream and make ice cream..
That Sticky Toffee Pudding cake does look so delicious and you all must have had so much fun devouring them too. Thanks for sharing this recipe with us all.
It was amazingAa
I adore sticky toffee pudding and always order it for my birthday dessert at the only restaurant in our area that serves it. Last year, they were out of it by the time I placed my dessert order! I was totally devastated. Making this recipe will give me my sticky toffee pudding fix for the year! 👏🏻👏🏻👏🏻
My husbands favorite birthday dessert x 3 years. Even prefers it to those eaten in the UK over the years. Thank you!
Had a friend in NZ who has since passed. Whenever I visited him we would always look for this dessert in a restaurant menu. This brought back such great memories.
Sorry for your loss. Make this in his honor!
@@MichaelREFLECTS🙂
I'm so sorry for your loss. Sounds like a great memory to have.
Just made this today and it was delicious!!. Easy to put together and not overly sweet. I put ice cream on top instead of the creme anglaise. My family loved it!!
A masterpiece indeed.
5:04 Bridget mentioning the new use for her canning tongs is hilarious to me.
ok these two have great chemistry 😂😂😂😂
My favorite dessert ever. If I see it on a menu, I have to order it. Now I'll just be making it at home.
Oh my goodness, another recipe I must try!
Fog okk
It in my have k
I will be making the sticky toffee pudding for our Thanksgiving Dinner for sure ! And I have my Chicken in the fridge resting to cook tomorrow with the bread pudding, first time I have tried this recipe also ! Interested to see how it turns out !
Great recipe. Thank You
I am making these for christmas but will be making them earlier in the day. How hard are they to unmold after a few hours of coming out of the oven or should I unmold them and put them back in the ramekins while still warm?
Going to make this for my birthday tomorrow!
Her face when she tasted it though!! Sold me😂
I feel faint just looking at this! Amazing...
Dear ATK people, your channel is great. You should know that it's so good that people from outside the US watch it, too. It would therefore be really great if you could also show quantities in liters and grams, at least just visually.
I believe they keep the grams as part of the benefits of membership on their site but to be honest I just used readily available "averages" of volume to mass online. It worked out great
how would you serve these when entertaining guests for dinner? i.e. once they come out of their steam bath in the oven, can you re-heat them before letting them soak with the 1Tbsp of the toffee sauce (waiting 5in for the sauce to soak in) and plating?
Absolutely. I cover mine in plastic wrap after theyve soaked in caramel and been demolded, reheat in microwave, pour on the caramel some more and creme anglaise...serve. When you do the 5 minute soak doesnt matter at all...but why not do it sooner and save time during serving? Hence why I do mine before and in the fridge they go.
This looks absolutely wonderful. I’ll be making this, I’m sure.
If I go to where they indicated I can get the recipe, I will have to sign with them to have access. I don’t think so.
Yum I will have to make this soon!
Omg 😱😮😍 those look delicious
THANK YOU FOR MY BIRTHDAY DESSERT RECIPE
I ate my way through London for ten days and tried all the traditional dishes you can imagine. When I got back home, everyone eventually asked about sticky toffee pudding...which I skipped for some reason. 😐😬
Lol
I dont have enough ramekins. How long and at what temp would i cook the sponge using a 6" x 9" glass pan?
My husband was drooling as he watched Sticky Toffee Pudding
I love toffee but pairing it with cakes is simply taking it to the next level. Well done.
This recipe is 50 years old dude.
Hi! Could you pls suggest an alternative to cooking these puddings if not having an oven?
For those who don't like dates, they aren't essential. the majority I've had haven't had dates in them.
Also, sticky toffee pudding can be too sweet depending on who has made it but once you find one that is just right it's one of the best desserts you can have.
my fave cake 🤗
Would a gluten free one to one flour be an adequate substitute.
This is too sweet for me but it looks yummy as H - E double Toothpicks.
To cut down on sugar content of the dates, soak them in room temperature water for 24-36 hours. Pour off he sweet slurry and mash up the dates. This is the perfect sweetener and you have removed about 1/2 that sugar.
Please mention list of ingredients and quantity in the description box as well. Thanks
Do you have to use the baking soda technique on the additional four ounces of dates before adding to the food processor?
No he only did it with the first batch of dates. The second batch is straight into the food processor.
What if you don't have a food processor for all them dates? What can you substitute?
Seriously, all Bridget needs is a cigarette. This recipe will survive the ages. Well done ATK.
Yum yum! Thanks so much for sharing! 🥰🥰
I had sticky toffee pudding in Scotland...this recipe looks easy. Now how about an Eton Mess. Thanks.
I haven't heard of that one before, but what a great name for a dish! It reminded me of the Beverly Hillbillies when Jed was telling Miss Jane that Jethro "went to eatin' " when he was just a baby, and she was very impressed that Jethro studied at Eton as a child.
I love Eton Mess, what a good idea! I cannot wait for strawberries to come into season to enjoy. I already have meringues in my freezer.
I suggest you try using a British recipe for a British dish...Nigella Lawson or Simon Hopkinson do the best Sticky Toffee pudding. As to Eton mess try Mary Berry... why you would want to follow an American for a British recipe is beyond me. ..🤷♀️
Please can i have the recipe thanks in advance
Oh you know how to get me! These will *STICKY* in my mind for sure!
Oh man this looks yummylicious!!!
This looks great ... but not a huge fan of dates. Could you swap it out for another dried fruit? Raisins, for example? Has anyone tried this?
CATCH ME OUTSIDE
7:59
I'm pregnant and I want!🍮😋
No trickle or molasses?
TABLESPOONS or TEASPOONS of vanilla extract?
Where is Claire?
I'm not sure that Americans and Brits use the same definition for toffee. I know when most Americans say toffee, they think of what's in a Heath bar...either Buttercrunch or "English toffee," which is evidently not known in England? Whatever toffee means, this is a killer dessert.
I think of toffee as butterscotch that's been cooked to the hard crack stage.
I wanna try Keith’s sticky pudding!
vidaurreta 🤔🤔🤔
What did it for me is that look ,that says bake it all ready
How could I make this into a cake since I don't have the ramekins?
Use a Bundt pan and steam it the same way he did the ramekins.
@@sheteg1 Same ingredient measurements too?
I want. I want. I want!
I wonder if this could be made in a single loaf pan instead of individual servings?
I've normally come across it steamed in a large pudding bowl but I imagine the times are longer. I've made STP in a loaf pan a few times and it was lovely, but mine was baked, rather than steamed. I find steamed gives a lighter, fluffier texture, but I prefer the deeper flavours from it being baked.
You mean the whole batter in a loaf pan? I dont see why not...but why chance it?
DO YOU HAVE TO PRE HEAT THE OVEN
Did he say, rum at the end?
Yes
After looking at that initial image, I have to wonder... What does the dish washing operation over there look like? Do you all just stack everything into an industrial sized dish washer or perhaps a room filled with dish washers?
Light brown sugar? No, dark brown sugar. Needs molasses,as well.
We need more Keith and less box ticking
Custard too most Brits.
Perhaps something to serve to your... date?
I would have never believed Dates were in there!!!
NOT created in the 70's.Maybe the name but absolutely not "created" in the 70's...
No it wasn’t created in the 1970’s. It is claimed it was created in England during WW2, some say even as early as 1901. Toffee itself is English in origin.
🍴🍴🍴🍴🍴
Too sweet? I thought Americans loved sugar. U.K/European bread contains 1% sugar as opposed to American bread 6%
I don’t judge all people from the UK by something some of them like. I agree if you were to buy premade food there is a more sugar but most of the people I know don’t eat that way. I heard all of UKs food is disgusting. Should I think that is true?
@TracyD2 You've heard? I've heard a lot of stuff about American food, and none of it is good.
More British recipes.
Is creme Anglais simply what the Brits call custard? Which, by the way, comes from the Norman culinary habit of putting cream on desserts, or puddings, again, as the Brits would say.
I've heard British people call it Creme Anglaise too, although I don't know if they all do that. Sometimes custards are thickened with starch or flour, but typically Creme Anglaise only uses eggs. Those Brits know what they're doing when it comes to custardy things.
From the UK - You have to be either joking or a huge snob to call it creme anglaise and not custard, however some people do make the distinction that creme anglaise is thinner and made authentically with fresh eggs etc. while custard is usually Bird's Custard, bright yellow made from starch powder. It's been on sale since the 1830s! It's what everyone's mum served them as children.
Creme anglaise a the french term for custard. In England it’s called custard.
You see I like them darker and richer than this, this still look beyond scrumptious and I know they're really really bad for you & to make it even worse for you. I throw a healthy amount of heavy cream over mine, not custard or creme englase as he put it. Also we have Golden Syrup pudding too, lashing of Golden syrup on a boiled sponge pudding that one you do have with custard. oh I'm drooling thinking of it. I have a very sweet set of teeth, top set & bottom. As a footnote the term pudding originaly meant animal ofal, like what blood sausage is & i supose haggis. I guess it became the term for dessert because of steamed puddings which were cooked the same way ofal was & why we Brits call cake like things pudding.
I have a recipe for the golden syrup pudding that I got from my women's Australian weekly cookbook...they are delicious, I put custard on mine :)....however, since I am Canadian, I tried it with maple syrup in place of the golden syrup...omg...I was in heaven...haven't made them in years.
wow, one of my co-works loves America's test kitchen, so I watched this video, looked easy enough so I made it! WOW, what a waste, I don't know what happened but it was the worst Sticky Toffee Pudding I've ever made!
Does anyone know the dough recipe for Pietro’s Pizza in Milwaukee Oregon?
An article I read noted that only two employees know the "closely guarded secret recipe" Pietro's used.
😋
"skin-like texture on the outside"... em.. wouldn't that just be..... "skin"
I love ❤️it when Men cook 👨🍳
Drink every time he says “just gonna”.
I didn't notice that, but I wonder if he notices things like this when he watches himself on video. I didn't realize I said "like" so much until I saw myself in a video. And I hate it when people say "like" all the time. Reminds me of Mark Senden.
ua-cam.com/video/UZmKnfDwTRc/v-deo.html
Damn you guys...pay attention to him making the magic...who cares about the speaking quirk lol
How to get diabetes in one simple step.
You’re supposed to add a tablespoon of treacle and or molasses in the toffee sauce I’ve tasted this one and it has no flavor …👎🏻