Let’s Make Sticky Toffee Pudding! | LIVE w/ Anna Olson

Recipe below! This sticky toffee pudding recipe (with two delicious sauce choices) is baked in a pan and cut into squares like a gingerbread cake. It’s moist, delicious, and super simple to make, and can be dressed up with a warm Toffee Sauce and an Eggnog Crème Anglaise (recipes for both below as well!). It’s also one of my mom’s favourite desserts, so you know that this warm wintry classic is on my table during the holidays.

This recipe is brought to you by Organic Meadows.

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• Pudding Recipe •
(Recipes for each sauce can be found at the end)

Makes one 8-inch (20 cm) square pan
Serves 12
Prep Time: 15 minutes, plus cooling
Cook time: 30 minutes

Make Ahead Tip – You can store the baked pudding cake in the pan, well wrapped, at room temperature for up to 3 days. Warm it in a 300°F (150°C) oven for 15 minutes (or microwave individual slices) to heat through before serving. The toffee sauce can also be made ahead, chilled in a bowl or jar and gently warmed over medium heat just before serving.

•• Ingredients ••

Pudding
2 cups (300 g) chopped pitted dates
1 cup (250 mL) boiling water
3/4 tsp baking soda
1/4 cup (60 g) Rolling Meadow Grass Fed unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
1 1/4 cups (185 g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp fine sea salt
Pinch of ground cloves

•• Directions ••
1. Preheat the oven to 350°F (180°C) and grease an 8-inch (20 cm) square metal or ceramic pan. Line the bottom and sides of the pan with parchment paper if you plan on portioning and plating in the kitchen before serving.

2. Place the dates in a large heatproof bowl and pour the boiling water over them. Stir in the baking soda and set aside until lukewarm.

3. Cream the butter and sugar together by hand in a large mixing bowl—the mixture will be sandy, not smooth or creamy. Add the eggs 1 at a time, beating well after each addition. Sift in the flour, baking powder, salt and cloves and stir to combine.

4. Add the date mixture (including all of the water) and stir well—the batter will be very pale and liquid. Pour into the prepared pan and bake for about 30 minutes, until a skewer inserted in the centre comes out clean. Let cool for at least 15 minutes on a wire rack before serving.

5. To serve, cut the pudding cake into individual squares and serve warm, topped with the toffee sauce and the eggnog anglaise on the side.

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• Sauce Recipes •

•• Warm Toffee Sauce ••
This sauce is quicker and simpler to make than caramel sauce, so in a pinch you can serve this sauce over ice cream for a last minute dessert.

Makes about 1 1/2 cups (375 mL)
Prep Time: 5 minutes
Cook Time: 5 minutes

Make Ahead Tip – You can refrigerate this sauce in an airtight container until the expiry date on the cream you used to make it. To use, reheat the sauce in a small saucepan over medium heat or microwave until fluid.

Ingredients:
1 cup (250 mL) Organic Meadow whipping cream
1 cup (200 g) packed demerara or dark brown sugar
2 Tbsp (37 g) honey
1/4 cup (60 mL) whiskey or brandy

Directions:
1. Place the cream, brown sugar and honey in a small saucepan over medium heat and bring to a boil, whisking occasionally. Reduce the heat to medium and simmer for 2 minutes, whisking occasionally, to thicken a little.

2. Whisk in the whiskey (or brandy) and simmer for 1 minute more, while still whisking. Serve the sauce warm.

•• Eggnog Crème Anglaise ••
Makes about 1 cup (250 mL)
Prep time: 5 minutes
Cook Time: 7 minutes

Ingredients:
1 cup (250 mL) Organic Meadow 3.2% Eggnog
3 large egg yolks
2 Tbsp (25 g) granulated sugar

Directions:
1. Heat the eggnog over medium heat, until you see steam. Whisk the egg yolks and sugar together in a small bowl.

2. Slowly pour the warm eggnog into the egg yolks while constantly whisking and return the mixture to the pot. Use a wooden spoon to stir the sauce until thickened, about 3 minutes. Strain the sauce into a bowl, cool and then chill the sauce until ready to serve.

Well hello everyone and happy holidays thank you for joining me this evening if you’re watching from Ontario or a similar time zone I’m Anna Olsen welcome to O yam and this is the finale of the holiday live stream series you know I have to kick things off with my

Shoutouts and thank yous I’d like to say thank you to organic Meadow for sponsoring today and I have some exciting news before I get into the regular um hellos to All of You Who Come Back time and time again just to get into baking I have two contest winners

To announce um from organic Meadow and Rolling Meadows contests so I’ll announce and the organic Meadow people will reach out to you Natalie leau from North Bay Ontario because you will um you have won and from the Rolling Meadow team our winner is Lindsay Freeman from Toronto so the

Uh Dairy will reach out to you separately and congratulations I would like to say a big hello to all of you who join me on such a regular basis of course mom and I’ll see you in a couple days um hello Esme and hi to your sister

Lori uh hi Bonnie Suzanne I’m so glad you’re excited about uh today’s live stream Kathy Mary Beth and Peter joining me from vacation Darren and Debbie maybe not on vacation but so glad you’re signing in Aunt Cecile that’s not my aunt Lisa’s Aunt Cecil from Edmonton I

Think I’ve covered everyone but I know you’re going to tell me that you’re viewing and where you’re viewing from today’s recipe is really something special sticky toffee pudding and you know I said hi to my mom at the top this is her favorite holiday dessert so I

Know I’m going to be making this again what is sticky toffee pudding it is british-based and it looks like gingerbread North American gingerbread it is nothing like North American gingerbread it is very important to distinguish one from the other oh look at these notes come flying

In Michael we have so many people just saying hello happy holidays getting into the spirit what I want to do is get my date soaking I have 300 G so if you chop up um dates and measure two cups worth that will weigh approximately 300 Gram I’m using medel dates which are really

Soft easy to chop um you can use conventional dates if you wish it really doesn’t affect the recipe at all I have a cup of boiling water that I’m going to pour over the dates and I’m going to need this pot again for the sauce I’ll be making later because I’m not just

Making one sauce to serve with this sticky toffee pudding I’m making two sauce two sauces and so now the dates are going to soften up in this hot water and to help them soften up even further and also this will contribute to the darker color of the sticky toffee pudding as it bakes

I’m adding 3/4 of a teaspoon of baking soda I am adding baking powder to the recipe but it goes in with the dry ingredients the soda goes in with the dates because it softens up the skins and tenderizes the dates so that they will break down as they bake into the

Sticky toffee pudding so now I can set this aside I will be able to work with it warm but I’ll set it aside and now it’s time to get into that base batter what I love about making a sticky toffee pudding is it’s so elegant it’s perfect for the holiday holidays Wesley thank

You for signing in nice to see you again from New Jersey I hope you had a good birthday last week um and what I love back to the sticky toffee pudding I love that it is you can make it by hand the tools aren’t complicated it’s filling it

Is also a fantastic make aead dessert so the first thing I want to do is measure out my 1/4 cup or 60 G of butter I’ll just cut it into pieces to get it into my Bowl 57 so close oh 1 G over you know what it’s the holidays I think we can handle that one gram extra and now to the butter I’m going to add whoop my 150 gam of granulated sugar so even though sticky toffee pudding has a dark gingerbread like color that comes

100% from the dates not from using a brown sugar we’re going to save that for the toffee sauce so now I’m going to cream the butter and sugar together just by hand and it won’t be fluffy and it won’t be smooth SM because the proportion of butter to Sugar there’s

Far more sugar than there is butter it’s only a little bit of butter in the recipe so you won’t find it’s terribly creamy at this point but you want to make sure it’s evenly combined so I’m going to make sure that I have um oh Cherry is saying hello to Rob and um

Cherry I saw you also said hello to Michael too and if I can take a moment sh I want to ask answer your question you asked ear in this thread and that is the um question about the difference between a pastry cream and a Bavarian cream so a pastry cream is milk

Thickened with egg yolks and usually corn storage or it can be flour but um Bavarian cream is more like a cremon glaz may it can be made with milk or combination of milk and half and half cream but then it’s set with gelatin and whipped cream is folded into it so that

Sets it that it can take a shape in a mold slightly different from a diplomat cream which is a pastry cream that has the gelatin and the whipped cream and then that’s pipeable and holds its shape so a very good question um oh Wesley you like working with

Creamed butter too oh when it’s so smooth and easy to handle is anyone making shortbread this holiday season and if you have any any shortbread questions please we don’t have to just talk about the recipe that’s right in front of me I’m happy um oh here Ahad is

Asking a question about the cloves I add a touch of clove to this recipe he’s asking can you use whole clove and add it to the boiling water and strain it that is a great idea 100% you can so now I’ve combined my butter and sugar and as

I mentioned it’s not going to be creamy to start the sticky toffee pudding it’s going to be rather granular but now I can add my two eggs and you want to make sure you add them one at a time just to give everything a chance to

Blend together easily if you add the two eggs at once it’s just going to take you longer to combine it if you’d rather pull out the electric beers for this recipe you can certainly do that but don’t feel you have to there we go and you’re right Queenie

This texture is when you’re creaming butter and sugar together it has that wet sand consistency but now it’s starting to fluff up as I add my eggs um usma is asking if you can use anything else to soften the dates instead of baking soda you can soak them

For longer if you wish and leave out the baking soda um also that boiling water is a great opportunity to add flavor you could add um tea you could Infuse tea flavor into it instead of just using Straight water if you wish all right now my eggs have been added it’s time for

The dry ingredients this is how simple this recipe is it is not complicated just going to move this forward this way a touch I’ve got my allpurpose flour I mentioned that I put the baking soda in the dates that are soaking but I’ve got baking powder here just a

Little bit of salt for seasoning and traditionally a sticky toffee pudding has no spice unlike a North American gingerbread which is all about the ginger and the cinnamon and the nutmeg and the cloves but I will admit I like just a pinch of clove not that I want to taste clove in

It but I find the clove balances beautifully with the dates and it just the two complement each other so wonderfully now what I’ll do I’ll bring back this mixture I’ve got my sifter over here oh Maryann Earl Gray tea to soften the dates is a brilliant idea I’m sure it was

Delicious I give this a quick sift and you’ve heard me talk about sifting while it’s a good habit to have if I making simple cookies I don’t always sift but whenever I’m making a cake like this and this counts as a cake a cake style dessert I definitely sift all the

Time and now I’ll just stir this together until it’s combined oh hello from Ireland do you make sticky toffee pudding in Ireland is that a popular choice around the holidays it seems to be growing in popularity here I I find year over-ear it’s becoming more and more popular um oh Nathan good

Question uh when it comes to cookies especially something simple like a drop cookie I find you don’t always have to sift especially if your end goal goal is a cookie with a dense Center so while I like to lighten the flour and combine the ingredients the baking soda and salt

And other things using a fork I don’t need to aate to allow lift like you do a cake batter and in fact if you seen my other videos you know I like to smack the tray of baked cookies right out of the oven to collapse them and really

Create that dense chewy Center so a great question to ask hello everyone we’ve got a good crowd joining us well over 200 people from everywhere I love um seeing you right from everywhere and I see you ruie as well don’t you worry okay so I’ve got my flower combined now

It’s time to bring those dates back and you won’t see a remarkable difference when they sit so don’t expect them to look all of a sudden like a puree or having absorb all the water you can see here there’s lots of liquid left but believe me it has softened so what I

Like to do when I add the dates is I don’t add them all at once and I’m going to add all that water too that’s why you measure the water to soak the dates because they’re going into the cake recipe and so now the first addition softens up the batter remember this is

Still warm so it’s going to dissolve the sugar that’s in the batter a little bit which as I stir this and add the dates it’s a funny story you know when it comes to creating new recipes you learn things how little differences can make such a dramatic change to the end result

Of a recipe I was playing with a recipe for apple cider donuts these are baked apple cider donuts and I made the recipe and I made it so quickly I wasn’t thinking I should have been paying more attention to the temperature of my ingredients and it was a nice fluid

Batter and I was a able to pour the batter into my doughnut pans to bake them and then my recipe tester tried the recipe and she was so surprised to find it was a thick batter and she had to pipe it in a Piping Bag and I thought

Did I type the recipe wrong and I went through and I was like no all the ingredients are the same and didn’t I learn the difference was she cooled the the reduced apple cider that she added to the recipe where I added it hot and that made all the difference so this is

One of those cases and I say in the recipe you can have work with the dates still warm to help give you a sticky toffee batter that is easy to handle and look at all the dates in there but you’ll notice it is a very light colored batter but you’re

Accustomed to seeing sticky toffee pudding have a a really nice deep brown color to it you’re not adding molasses or any that’s a gingerbread ingredient to this recipe trust me this will transform as it bakes and that’s part of the function of the baking soda as well

I’ve got my square pan all set if you wanted to you could bake this in individual ramkin and in goes the batter I’ve lined My Pan with parchment paper um Cherry is asking can you use this as a thumb print filling I think it might be a little bit

Tough as a thumb print filling though you could puree dates I wouldn’t add the baking soda thank you Michael much appreciated now this is ready for the um oven which I’ve preheated to 350 Fahrenheit that’s 180 C and what I love about this recipe is it only takes 30 minutes now here’s the

Surprise for a dessert that is so moist you might expect that I drop this into a water bath to gently cook it so that it doesn’t dry out but the moisture from those soaked dates basically moistens this cake from the inside out and it

Stays fresh for days so I just put it in the oven no water bath 30 minutes and it will be ready and of course you know I have one already set for you but while that bakes I want to make two sauces because being the holiday season you want to dress up

Your desserts if you’re making a plated dessert and a a dessert like this can feed 9 to 12 people depending on the size of the portion so I love that a one pan dessert that feeds so many and it’s so elegant now the first sauce I’m going

To to make is a toffee sauce and that is this is again a sauce you can make ahead so you can fully cook it and then reheat it when it’s time to serve now let me get my burner going because it always takes a couple minutes there we go and so this

Is a combination of whipping cream and I’ve measured out a cup or 200 g of demera sugar you can use dark brown sugar or demara and the reason I want that is that color intensity so for this sauce again trying to keep it simple we don’t have to cook or caramelize sugar

To a certain point to make a caramel sauce we want that earthy brown sugar taste but I want that color intensity so that’s why I favor the demarara and in addition to that for a little glossiness beautiful Aroma and it’s amazing how a little honey adds such a big punch of

Flavor I’m adding just a little bit of Honey to this and now I’ll bring this up to a I don’t need all those burners going there we go I’ll keep an eye on this have you got stove cam on we’ve got all four cameras ready for the

Holidays and I’ll bring this up to a simmer and Michael I’ll ask your favor or everybody you’re watching if I’m facing this way and you see this starting to boil up let me know because it will that’s one of the things you have to watch for when you’re working

With cream if you bring it to a boil unattended it will go everywhere and that’s not what you want to do on your Christmas holidays spend your time cleaning up this mess so we’re going to let that warm up and while it does I can start my second sauce which

Is an eggnog CR glaz now if you joined me two weeks ago I made those fabulous eggnog creme brulee desserts and you can see every recipe from this entire series if you’re just joining me for the first time all of these holiday recipes are available right here on the OEM

Channel I am taking delicious organic Meadow eggnog and I’m thickening it because this is created to be a beverage so a little thinner but I want to thicken it a little bit so that way it’s a rich cremon glaz that will just accentuate the toffee sauce and the

Dates in the sticky toffee pudding traditionally you would put a um a thickened cream like a Devon cream a clotted cream or a creme fresh and then with the warm toffee sauce you’ve got the cool cream and it sort of dissolves in with the warm toffee sauce as you

Take a bite of the sticky toffee pudding we’re accomplishing that as well but using eggnog instead so all of the flavor has been worked into the eggnog itself which makes the process easier but I still want to thicken it by separating I’m going to separate let me use this for my whites

Yolks here whites there shells there I need three egg yolks let’s see if I can read your notes while I’m separating eggs there we we go um can you make a basic cookie base eggnog Cherry I’m not sure what you’re after there do you want an eggnog drink that’s the flavor of a

Cookie or do you want to add eggnog flavor to a cookie recipe in which case that is actually very easy to do if you take your basic sugar cookie recipe and add nutmeg to it and a little rum flavoring it will taste exactly like eggnog and then I add the same um I

Actually have a recipe for an eggnog cutout cookie and I make an eggnog buttercream um that I fill with it oh everybody’s getting into the Holly spirit it’s great to see your personal stories and memories this is absolutely fantastic Lori’s asking a good question can we use a different kind of fruit

Instead of dates you know what I might offer I would say figs dried figs would work beautifully here I’m going to put my eggnog on the stove while I’m answering that question CU we have to warm it up there we go um figs would definitely

Work and I don’t know how you feel about prunes I think they’re an underrated fruit they’re sweet they’re delicious and I think prunes would work fabulously I don’t know that you could officially call it a sticky toffee pudding but I think it would be delicious and festive

No matter now I’ve got my three egg yolks and and I’m going to add to that just just a little bit of sugar and it’s more to protect it’s less about the sweetness because of course the eggnog has just the right amount of sweetness it’s more about protecting the

Eggs so when I add the warm eggnog to it they won’t curdle or split I will also have ready a bowl and a little strainer just like sifting your dry ingredients when you’re making a cake it’s always a good habit to strain your sauces especially your custard sauces after they come off the

Heat o Wesley’s asking for a rum cake recipe that would be a great idea now I’m just going to oh you know what I’m going to take a moment and I’ve got many whisks my toffee sauce now the sugar is dissolving you can see that color but I want to

Wait for it to really come to a simmer so that it Cooks together and as I mentioned you can make this bring it up to the boil cool it down chill it and then just reheat it when you’re ready to serve it now my eggnog is warm I’m just going to check

Yep so now I’ll slowly introduce the eggnog to the egg yolks to enrich once you add a little then you can pour it all in oh immediately I can smell that combination of the N egg and the rum flavor in there this all goes back into the

Pot and now I think I’ll switch burners Michael because I know sauce cam can only do one sauce at a time and I’m making two sauces but you can see I’m just hitting a simmer on my toffee sauce can you see how the bubbles are just starting to break the

Surface so I’m going to slide that over but I’m going to watch both sauces at the same time there we go so I’m just thickening cooking up the egg yolks to 150 essentially basically when you see Steam I can see Steam breaking the surface within about 2 minutes those

Eggs have cooked enough because you’ve introduced that hot eggnog to them that it doesn’t take long on the stove to thicken them them up completely uh oh we’ve got someone watching from Teresa watching from akland Philippines a oh my gosh thank you for joining me first visit to

YouTube we’ve got lots of videos to catch up on let me tell you oh and we’ve got people watching from Toronto and Mexico um um oh and here’s a good question froma usma oh what did I say about the here you got to see this there’s that cream I was

Talking about so you don’t want to leave it unattended at that point I’m going to pull it off I’ll pick up my I’ve taken my eggnog sauce off the heat so just as a reminder this is my toffee sauce and it’s up to you you can stop at

This point to make it a um a hard sauce sauce you can add spirits to it that can be a bit of Brandy it could be rum rum matches with the eggnog or even whiskey if you want and it is very hot and very loose

At this point but as it cools down a little bit it will thicken up so to finish answering your question usma the difference is Brown Sugar by a local definition is refined fully and has has molasses added back to it so light brown sugar has a little molasses added back

To it dark brown sugar has more demarara is different where the refining process stops quite often it’s organic but it stops before it’s fully refined so that molasses is naturally present and you’ll find it’s grainier and it’s a little wetter in consistency when you buy it okay my sauce has

Thickened and now I’m going to strain it now the cremon glaze I like to serve chilled where the toffee sauce I like to serve warm so I’m going to set this aside tidy up a little bit here there make it disappear and I have some sauce of course just

Like the sticky toffee pudding that I’ve already made and chilled so that too is ready to serve and now let’s cut our portions of sticky toffee here it is out of the oven so you saw how light in color that sticky toffee was when it went into the oven

And this is why I want you to be confident that you have done everything correctly when you see that pale color as it bakes it gradually turns darker and darker now I’m extra rating my sticky toffee from the pan cuz it’s really another tip if you’ve got any

Non-stick coated pans you never want to cut on the surface because the minute you cut through that coating you could develop rust or marks and there’s no going back from that point so always use either a cutting board pull it out of the pan and that’s why I like to use the

Parchment paper I’m going to go for some generous slices here and Bonnie down the street knows she’s getting what’s left here I don’t find it’s necessary to trim away the end pieces though if you’re serving this as a plated dessert so everyone’s look looks okay um you can do

That it is best to serve this dessert warm and so what I like to do it’s amazing the microwave is actually one of the best ways to reheat sticky toffee pudding or if you want to warm it in the oven what you do is keep it in the pan

Cover the pan with foil and put it in a really low oven no more than 300 F or 150 Celsius just to warm it through and it’s amazing it won’t it the moisture comes right back if this freezes well so you can make it this week freeze it pull

It out thought rewarm it to serve for the holidays when you have people coming so now let’s get my I’m going to turn off all my burners here how’s that framing Michael for the camera good okay and you can really see that moisture no crumbs at all it cuts so

Easily and now this hot toffee sauce just adds more moisture to it and I’m going to going to put it right on top let some of it soak in let some of it pull around I do recommend a plate with a lip or a bowl for

This if you wanted to pull out ice cream to put on top but do realize it’s going to melt quickly think one more dollop there getting a fork for you too Michael uh I need my chilled sauce and now I’m going to pull the chilled sauce all the way

Around and of course at the first bite it all gets swirled In but you can help it along a little if you wish Michael would you like a sticky toffee pudding you almost need a spoon for all this sauce oh Suzanne you’re asking for a Queen Elizabeth cake recipe you know I don’t have one but it’s been on my list

I know that’s a popular dessert um for some reason it’s very popular in Montreal and I’d love to explore that so thank you you for my what my first recipe on my 2024 to-do list it really is decadent Kathy with both those sauces oh and then they kind

Of swirl and blend together and M I love how the toffee sauce is just absorbed by the sticky toffee pudding easy to make just so much it smells so good in here that combination of the dates the eggnog the toffee sauce it smells like the holidays in here I’m feeling very

Festive I’ve had so much fun presenting to you over the last five weeks I can’t believe I can’t believe the time has gone so quickly and here we are just oh let’s not even talk about it’s yeah less than two weeks till Christmas I have a few things to do I

Don’t know about you but I actually do have a fair bit of holiday baking to do but I’ll stay in touch Rob the channel manager Michael and I are talking about all our big plans for what we want to do right here on the o channel for 2024 so

You can count on us being back to share more delicious recipes and being able to spend some time together I wish you and yours all the best for the holiday season thank you to organic Meadow and to Rolling Meadow as well for sponsoring this series and I’ll see you in the New

Year everyone you’re the best Bakers it’s so good oh why have one sauce when you can have two honestly I should have got a spoon m