Sticky Toffee Treacle Tart Recipe (2024)

FAQs

Why is my sticky toffee pudding runny? ›

If you serve up the pudding the minute it comes out of the oven then it may be slightly on the runny side, but if you let the pudding stand for 5-10 minutes before serving it then the sauce should thicken a little.

It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard.

Dates sold in packets or resealable bags are only partially dried and can be eaten straight from the packet. Unless they are very dry and chewy, they are suitable for the sticky toffee pudding, as they are chopped and will soften more when they soak in the hot water and bicarbonate of soda (baking soda).

A sticky toffee pudding is most commonly served with custard or vanilla ice cream, the vanilla flavour of these complementing the richer flavours of the pudding. It may also be served with single cream.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

More commonly known as treacle or black treacle or, in the US as blackstrap molasses, molasses are essentially what is left over after cane sugar is boiled to produce sugar and most of the sugar has been extracted.

(co*ckney rhyming slang) Sweetheart (from treacle tart). Listen, treacle, this is the last time I'll warn you!

Treacle is a generic British term for any syrup made during the refining of sugar cane. Later, refined sugar became more affordable and overtook treacle as a sweetener. However, colonial Americans often substituted molasses for treacle in their recipes.

Like the Christmas pudding and figgy puddings before it, the sticky toffee pudding is usually steamed for maximum moisture. Instead of figs, however, very finely chopped dates are added to the cake, which gets covered in a toffee sauce.

Is treacle sponge the same as sticky toffee pudding? ›

In short, both sticky toffee pudding and treacle sponge are wonderful British desserts with distinctive flavours and textures. Sticky toffee pudding's main features are its moistness and the rich toffee sauce, while treacle sponge is known for its fluffy sponge infused with the sweetness of treacle syrup.

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out. It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots).

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

A runny custard is a sign that it has not been fully cooked and so is not setting. You want to take it out of the oven when it appears firm but has just a slight wobble to it.