Sticky Toffee Pudding Sauce

sticky toffee pudding dessert

Dribbling with sticky toffee sauce

Why don’t the French do sticky toffee pudding? OK, it’s PUD. It’s sometimes pud that can arrive with a thud. Serve too much of it at the end of a meal and my slender French lady friends would secretly panic: you could be made silently responsible for damaging their elegant silhouettes (known as taille de guêpe – literally translated as having a corset waistline like a wasp.)

These beautiful French girlfriends have made me learn so much over the years – simply because I wanted to be just like them. Now if the puddings were poshly presented as individual minis on large, look-at-me plates and surrounded by zigzags of sticky toffee sauce, then it’s definitely accepted: we’re in chic-land.

My French parents-in-law returned from the UK recently and ever since, even they are hooked on “steecky tofffeee puddeeng”, like some of our French friends. In the UK we all fond of our sticky toffee pudding.  So much, that mention the initials, STP, and most people know what you’re talking about.  With Granny and Grandpa, we soon realised that my kids had already sussed our ‘secret code’. “Are they allowed some STP, Mummy?” Before even answering, my kids would promptly jump up and down, chanting: STP, STP, STP, pleeeeease! So much for me being the French Police (yes, that’s my nickname back in Scotland, would you believe it?)

Sticky Toffee Pudding is so popular that it tends to be on most British restaurant dessert menus. As the book was originally aimed at British readers, I couldn’t resist making sticky toffee pudding macarons (see p.86), plus I added a sticky toffee giant macaron dessert (p.118) which is just as wicked as the original puddings but as they’re macarons, they are much lighter in calories and completely GLUTEN FREE.

The French (et al ;-)) adore salted caramel sauce.  This darker toffee sauce is just so quick to make and extra sticky – ideal for dribbling over waffles and pancakes, but also handy for jazzing up desserts such as chocolate fudge cake, brownies, ice-cream (see p.125 of the book) and the giant sticky toffee macaron puddings.

For Christmas, I saw in Delicious Magazine last year that you could make a Cranberry version (their recipe included Brandy, so you could replace the rum with it.) Just add 100g of cranberries to the sauce and hey toffee, you’ve made a festive version to jazz up your puddings.

Update: I also just discovered that my friend, Carolyn of All Day I Dream about Food made special gluten-free, low-carb Sticky Toffee Puddings for a guest post over at Cara’s Cravings. Worth checking out for anyone who is looking for a sugar-free version.

Sticky Toffee Sauce

Preparation Time: 5 minutes
Cooking Time: 10 minutes

150ml double cream
85g dark muscovado sugar
100g unsalted butter
2 tbsp golden syrup (or corn syrup)
2 tbsp dark rum

  1. Put the cream, sugar and butter into a saucepan, stir and bring to the boil.  Cook for 3 minutes, then stir in the syrup and rum.
  2. Cook for a further minute, until the sauce is smooth and thickened.
  3. Set aside until needed and warm before serving.

Licking the spoon is acceptable but I strongly urge you to resist temptation of licking the plate (at the table, anyway.) I’m sure you agree that is definitely not in chic-land.

Don’t forget the International Giveaway of Mad About Macarons over at The Three Little Piglets.
Today is the last day for entries so hurry over now!

A Royal Macaron Procession

Et voilà. The fairytale Royal Wedding has perhaps been and gone, but the fun isn’t completely over yet.  A promise is a promise, so let’s continue the celebrations with a Royal Macaron Procession, thanks to you readers.

Royal Macaron Procession

Preparing some royal macarons for the party

It may have been street party galore in Britain on Friday but in Croissy-sur-Seine, just outside Paris, there was another celebration to the Happy Couple amongst a thriving British community.  Sandra Chol – hairdresser extraordinaire of A Cut Above – invited us to view the wedding, complete with hats, British sandwiches and rather good French bubbly; plus it gave me a good excuse to make these macarons for the occasion.

Sandra passing around the egg & cress sandwiches

I hadn’t had egg and cress sandwiches in years!  Funny, since Brandie had just done a post for Egg and watercress sandwiches from The Country Cook.

lots of fun at a royal wedding party in Croissy

Royal Macaron Procession

As the bells were ringing from Westminster Abbey the radiant couple emerged as the Duke and  Duchess of Cambridge.  Now it’s time to pass around the macarons with a Royal Macaron Procession!

Sapphire Blueberry macarons – Royal Macaron Procession

I couldn’t resist making an oval sapphire-themed macaron: inspired by the special Ceylon sapphire and diamond engagement ring that Prince William gave to Kate Middleton.  It was the ring that Princess Diana chose for her engagement to Prince Charles in 1981.  I was personally obsessed with Diana and even tried to copy her hairdo as a teenager!

If you didn’t already see my last guest post, check out Erin’s recipe for Blueberry Curd.  This was an ideal filling for Blueberry macarons to give that royal sapphire look.

Royal Macaron Procession

Eleanor’s Saltire macarons to celebrate the Scottish connection for the Royal Macaron Procession

Meanwhile in Scotland, Eleanor Abraham – my Editor at Waverley Books for Mad About Macarons – was inspired by the Scottish Saltire for the royal macaron procession.  The romance all happened in Scotland, when Prince William and Kate Middleton met at St Andrew’s University (I can’t help feeling sentimental on that one, since I also met my husband at University in Scotland: Scottish Universities have a lot to answer for ;-)).  Did the royal newly-weds head off for a long honeymoon weekend in Scotland, after all?

Macaron Crown by Alan Quelleron

Also in Scotland, Alan Quelleron is another macaron lover.  He works at The New Club in Edinburgh and is always striving for perfection with his macarons and other pastries.  Here is Alan’s Royal-inspired Champagne, Strawberry and Peanut Butter Macaron. The odd Champagne bubble will still tingle in the mouth when you eat this rich yet light macaron. Did you know that Pol Roger Champagne was served at the wedding?  Pol Roger was Sir Winston Churchill’s favourite bubbly.

Alan’s Champagne, Raspberry and Peanut Butter Macaron for the Royal Macaron Procession

Meanwhile in Kuala Lumpur, Malaysia, Raja Suzana was joining in the Royal Macaron Procession with these beauties.

Rose & white chocolate macarons from Raja Suzana

Raja, en ex-flight attendant, is not only a keen baker and macaronivore but sounds like a Bond Girl: she has climbed Mount Kinabalu twice (at 4095m, the highest mountain in South East Asia) and is into scuba diving and underwater photography.  Suzana was inspired with rose and white chocolate macarons.

From Raja Suzana, Malaysia

It’s funny how we both chose the same kind of colour scheme.  I’ve done a macaron version of the British classic dessert, Bakewell Tart: except these are gluten-free without the pastry.  I basically took the recipe for almond macarons (see p.38), added a dash of lemon zest and a touch of raspberry jam on top, before assembling the macaron shells for the Royal Macaron Procession.

Royal Macaron Procession

Bakewell Tart Macarons

Others with blueberry curd

Royal Macaron Procession

Royal Cupcakes? Excuse me, make way for the Royal Macarons…

All Lights on the Royal Wedding

Did you know that the fourth largest surge in electricity was recorded in the UK following the end of TV coverage of the wedding?  The nation were dying for their cuppa following the end of the broadcast and the equivalent of a million kettles were boiled at exactly the same time.

Sticky Toffee Pudding Macarons

Apparently Kate Middleton adores another classic, British dessert: Sticky Toffee Pudding.  I have a recipe for a gluten-free Sticky Toffee Pudding macaron version on p.86 of Mad About Macarons, including another dessert version in the last chapter.

On the other hand, Prince William loves chocolate.  So here’s a chocolate-caramel macaron (recipe on p.55), given the royal touch by brushing on some bronze metallic food lustre.

Chocolate-caramel Royal Macaron Procession

Thanks so much for taking part!

Dazzling macaron desserts

Without much effort, dazzle your guests with giant macarons as a basis for chic desserts for all seasons.  Try the giant pistachio macaron with strawberries and cream, the caramel macaron “tatin”-style or the giant sticky toffee pudding macaron for something rather wickedly British but gluten-free.