Posts

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!