Nothing says festive comfort quite like a Christmas Sticky Toffee Pudding – rich, indulgent, and full of seasonal flavour. This show-stopping dessert combines Medjool dates, Bramley apple, and a warming blend of mixed spice and nutmeg for a pudding that’s as aromatic as it is delicious. Sweetened with golden syrup and lifted by a hint of orange zest and brand, this recipe delivers a gooey centre, moist crumb, and that all-important skewer test perfection!
Perfect for your holiday table or Boxing Day feast, this pudding is a make-ahead marvel – simply reheat gently before serving. Whether you’re a seasoned bake or trying something new, this recipe guarantees festive magic with every spoonful.
How to Make Christmas Sticky Toffee Pudding with Salted Caramel Sauce
Step 1 – Prep the Basin and Oven
- Butter and line the base of a 1.5‑litre pudding basin with greaseproof paper.
- Heat oven to 140°C fan (160°C conventional / 320°F). Place the basin on a tray.
- Tip: Lining helps the sponge release cleanly.
Step 2 – Combine Dry Ingredients
- In a large bowl, whisk flour, mixed spice, grated nutmeg and 1 tsp Maldon Original Sea Salt.
Step 3 – Cream Butter and Sugar, Add Egg
- In a stand mixer or with electric whisks, beat butter and light brown sugar until soft and fluffy.
- Beat in eggs one at a time, mixing well after each.
- Tip: If the mixture looks split, beat in 1 tbsp of the flour.
Step 4 – Fold in Fruit and Flavourings
- Fold in dates, walnuts, grated Bramley apple, orange zest, then the golden syrup and brandy.
Step 5 – Add Dry Ingredients
- Gently fold in the dry ingredients until just combined. Do not overmix.
Step 6 – Bake
- Spoon mixture into the prepared basin, level the top.
- Bake 1 hr 20 min–1 hr 30 min, until a skewer inserted into the centre comes out with just a few moist crumbs.
- Cue: Top should be risen and springy; edges pull slightly from the sides.
Step 7 – Make the Salted Caramel Sauce
- Add sugar, butter, double cream and 1 tsp Maldon Original Sea Salt to a medium pan.
- Warm over low heat, stirring until the sugar dissolves.
- Increase heat and bubble 2–3 minutes until syrupy and golden.
Tip: For a silkier finish, don’t stir once boiling; swirl the pan.
Step 8 – Serve
- Turn out the pudding, pour over warm salted caramel sauce and finish with a pinch of Maldon flakes for sparkle.
Tips & FAQs
Tips
- For extra moisture, don’t overbake—use the skewer cue (few crumbs).
- Medjool dates give a plush texture; if using drier dates, briefly soak in hot water, then drain.
- Alcohol‑free: swap brandy for orange juice or apple juice.
- Nut‑free: omit walnuts and add 50g extra dates.
- Make‑ahead: bake a day ahead, cool, cover and reheat; keep sauce separate until serving.
FAQs
- How long to cook sticky toffee pudding?
- At 140°C fan (160°C conventional / 320°F), bake for 1 hr 20–30 min until a skewer comes out with a few moist crumbs.
- Can you make sticky toffee pudding ahead of time?
- Yes. Bake, cool, and refrigerate for up to 3 days. Reheat slices at 160°C for 10–15 min or microwave 30–45 sec; warm the sauce gently.
- Can you freeze sticky toffee pudding?
- Freeze the baked pudding (without sauce) well‑wrapped for up to 3 months. Thaw overnight in the fridge, reheat as above, and add freshly warmed sauce.
- Why is my caramel sauce grainy?
- Ensure sugar fully dissolves before boiling. Once bubbling, avoid stirring; swirl the pan and remove from heat as soon as it’s glossy and thickened.
Storage & Reheating
- Fridge: Pudding up to 3 days; sauce in a sealed jar up to 5 days.
- Reheat: Oven 160°C for 10–15 min (cover loosely); microwave individual slices 30–45 sec. Warm sauce gently; if too thick, loosen with a splash of cream.
