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Hi Bold Bakers!
Steamed puddings are very common desserts in Ireland and England, and I’m really glad more and more people are showing an interest in them! It breaks my heart to know that some people have never known the joy of my Steamed Sticky Toffee Pudding!
Like my other steamed puddings, this sticky toffee pudding is super moist because this type of cake is made by steaming, adding lots of moisture. The oven, which uses dry heat, can dry out other types of cake..
And this one really takes the cake. (Am I still allowed to use that joke? I’m sure I’ve made it before! Indulge me—then we can get on to indulging on this cake!) My homemade steamed sticky toffee pudding is drizzled in a delicious caramel sauce, and the flavors just get better and better as you let the cake rest.
You will need some special equipment, which I’ll go over below, to create this steamed pudding, but I do hope you give it a chance! This is also one of my Bold Baking Worldwide recipes, where I’m launching a recipe from around the globe each Monday this year! Check out last week’s South American Alfajores.
What Is Steamed Sticky Toffee Pudding?
Steamed sticky toffee pudding isn’t what Americans would typically think of when they hear the word “pudding.” Rather, it’s a traditional British dessert that is essentially a steamed cake, which means it is super moist, served with a warm sauce.
What You Need To Make Steamed Sticky Toffee Pudding
- Measuring cups and spoons
- 1.4-liter pudding basin
- Food processor or immersion blender
- Mixing bowl
- Hand mixer (optional)
- A Circle of Parchment Paper
- Aluminum Foil
- Bakers Twine
- Saucepan
- Steamer or an upturned plate
How Do You Make Steamed Sticky Toffee Pudding
Despite a longer list of equipment I usually write recipes for, making steamed sticky toffee pudding is very easy! If you’re a bit nervous, be sure to check out my How to Steam a Christmas Pudding, where I break down the steps even further (and don’t forget to get the full recipe with measurements, on the page down below).
- Place a steamer tray in a large pot and pour water into the pot until it reaches the base of the steamer. Place the lid on it and set it aside for later.
- Generously butter a medium 1.4-liter pudding basin and also put it aside.
- In a small saucepan, bring the dates and water to a boil over medium/low heat. Once they start to simmer, turn the heat down and continue simmering for about 8-10 minutes, or until the dates are soft.
- Remove the date mixture from the heat and add in baking soda. It will fizzle up.
- Blend the date mix until it is a smooth paste. You can use a food processor or an immersion blender. Set the date paste aside to cool down slightly.
- In a medium bowl, cream together the butter and sugar until it is light and fluffy. You can do this by hand or by using an electric hand mixer.
- Stir in the eggs, one at a time, followed by the vanilla until they are fully incorporated. Then, fold in the flour, baking powder, and salt. Lastly, pour in the cooled dates and mix until just combined.
- Pour the batter into your prepared pudding basin. Cover it with a circle of parchment paper, then foil. Tie a string around the top to move the pudding easier. (Again, if this is a bit confusing, check out my How to Steam a Christmas Pudding for step by step photos.)
- Put your pot over medium-low heat and allow the water to simmer.
- Place your pudding basin into the pot and cover with the lid. Steam the pudding for about 2 hours or until it is firm to the touch. (While steaming, keep an eye on your pudding and top off the pot with boiling water as it will evaporate.)
- Turn the pudding out onto a serving platter and enjoy with my Spiced Rum Sauce and whipped cream!
Gemma’s Pro Chef Tips For Making Sticky Toffee Pudding
- Be sure the pits are removed from the dates. Even when you buy pitted dates, sometimes they sneak by.
- Serve with my Spiced Rum Sauce or my Signature Salted Caramel Sauce. Make the sauces in bulk. They keep for months in the fridge.
- Make the steamed pudding the day before you need it. The flavors just get better as they sit overnight.
- Don’t be shy using the salt and vanilla extract! They add so much flavor.
- Need tips on steaming puddings? Check out my post How to Steam a Christmas Pudding.
- While steaming your pudding, be sure to top up the pot with boiling water as it does evaporate while steaming.
How Do I Store Steamed Sticky Toffee Pudding?
You can store any leftover steamed sticky toffee pudding in an airtight container at room temperature for up to 4 days. These puddings also freeze really well and will last for up to 4 weeks in the freezer!
Make More Pudding Recipes!
- Classic Steamed Treacle Pudding
- Simplified Mincemeat Christmas Pudding
- Perfectly Steamed Marmalade Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Steamed Sticky Toffee Pudding Recipe
Ingredients
- 1 ¼ cups (6½oz/177g) dates (pitted)
- 1 ¼ cups (10floz/282ml) water
- 1 teaspoon baking soda
- 4 tablespoons (2oz/57g) butter (softened)
- ¾ cup (6oz/170g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (5 ½ oz/155g) all-purpose flour + 2 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Place a steamer tray in a large pot. Pour water into the pot until it reaches the base of the steamer. Place on a lid and set aside until later.
- Generously butter a medium 1.4-liter pudding basin. Place over to the side.
- In a small saucepan over medium/low heat, bring the dates and water to a boil. Turn the heat down and simmer for roughly 8-10 minutes or until the dates are soft.
- Remove from the heat and add the baking soda into the hot date mix to activate it. It will fizzle up.
- Blend the date mix until it is a smooth paste. Do this in a food processor or using an immersion blender. Set aside to cool down slightly.
- In a medium mixing bowl, cream together the butter and sugar until light and fluffy. You can do this by hand or by using an electric hand mixer.
- Stir in the eggs one at a time followed by the vanilla until fully incorporated.
- Next fold in the flour, baking powder, and salt.
- Lastly, pour in the cooled dates and mix until just combined.
- Pour the batter into the prepared pudding basin. Cover with a circle of parchment followed by foil. Tie a string around the top to move the pudding with ease. (If you haven't steamed a pudding before check out my How to Steam a Christmas Pudding for step-by-step photos.)
- Put your pot over medium-low heat and allow the water to simmer.
- Place your pudding basin into the pot and cover with the lid. Steam steadily for roughly 2 hours or until the pudding is firm to the touch. (While steaming your pudding make sure to top up the pot with boiling water as it does evaporate while steaming)
- Turn the pudding out onto a serving platter and enjoy warm with my Spiced Rum Sauce and whipped cream. Store leftovers in an airtight container at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.
This was my first attempt at steamed pudding. I was given a pudding pan with a locking lid and a center post (like an angel food cake Pan) The product was delicious even without the topping. It was so difficult to follow the recipe because the ingredients were four pages above the instructions. There were so many pop up ads I could barely keep my place. My printer is down so I had to rely on my iPhone. If it weren’t so delicious I would probably never try it again. Could you please just list the ingredients followed by the… Read more »
Gemma… can I use date syrup?
I tried this recipe Gemma!!! It was fabulous… Definitely going to make this a regular recipe for me! Halved the recipe and followed instructions as mentioned in one of the comments… Turned out great!!! I will be making this for a few of my colleagues this week again!!! Thanks sooooo much!!! Sending you big hugs!!!
P.S. I am really grateful for all the measurements that you mention in grams. I am very paranoid of going off with using cup measurements… dunno why…
could you use the steam technique like Boston brown bread recipes? Americans don’t seem to do steamed cakes (we don’t have access to the tins). Also maybe put a steamed cake tin in your shop? I’ve made Christmas pudding decades ago with a Revereware stainless steel double boiler which was lovely, but I don’t think they make that cookware anymore.
Hi! I’m planning on doing 4 individual sized puddings. Would I keep the steam time the same or would it decrease since the portions are smaller? Thanks!
I made a steamed sticky date pudding having steamed it for 2.5 hours. However, it has not set, can I now bake it???
Hi Gemma. I am keen to make this to take away with us to a friend’s farm. Would you recommend that I mix all ingredients the day before and leave in fridge uncooked – and then steam when I get there? OR make and steam at home and then reheat when I get there? Any and all advice welcome. Thanks in advance. Sam x
Hi Gemma, can I use dried pitted dates?
Hi Gemma, if I halved this recipe, how long would I need to steam it?
can this b made in an instant pot either on pressure cook or steam cook?