I made STP for Thanksgiving last year here in USA. None of the 8 people at dinner had ever had it before and we all agreed it was the best dessert we'd ever had in our lives. Now I will use this steamed recipe. Looks amazing.
I was thinking of making a sticky toffee pudding this Thanksgiving as well! My daughter just came back from a mission in Africa and begged me to make a chocolate pudding, a d now the whole family is addicted. Lol isn't it the most comforting thing ever?
This is what I consider true British culture, sharing sweet pudding recipes in a method that takes a little long but the hour wait is just enough to decide on what tea to have with pudding
Seeing Sally grow from the first time she was on camera to flourishing now (not that she hasnt always been wonderful) but shes just so joyful and passionate. We love to see it and we love your work Sally
Me and my sister, have been watching ur channel for AGES now and watched how far u guys have come, and we generally think that u guys would be good on bake off. Well done everyone!
So much nostalgia here...the anniversary of my Grandmother's death is next week and she made wonderful steamed puddings but her specialty was treacle tart. Legendary!
This looks just so delicious! I feel like the CJ channel is always uploading things when I'm feeling like having them- a very convenient coincidence!! Thank you so much for upoading all of these brilliant recipes during the current times- I'll definitely be wanting to visit C&D when everything is back to normal!! xx
Aloha! Very excited I have all the ingredients to make this - including the tin of treacle I packed in our bags when we moved overseas from the UK (along with hundreds of tea bags, Marmite, Oxo cubes, packets of bread sauce, Bird’s custard, etc) 😆🇬🇧🇺🇸
I love pudding. And I love sauce. A dessert with BOTH custard and caramel sauce? Guess I know what I'm doing tomorrow! Thank you so, so much for this video and recipe! Lots of love to the whole Cupcake Jemma team
I was hoping others would feel this too. I’ve seen steam puds made on telly but I don’t think they ever explain why they do things that way like Sally does.
Typed up the recipe yesterday, and made it today - delicious - can't wait to eat some more tomorrow, as I doubled the ingredients and used a larger pudding basin so we've got some left overs. Yum Yum. x
I’ve been wanting to make a toffee sticky pudding but I’ve been too scared, but this looks delicious and she’s so passionate about it that I want to make it now!! So excited 😋
Oh my god, I was just thinking about making sticky toffee to use up a load of dates. And now you've posted an actual steamed version. Yes!!! Thank you!!
Yum - one of my top three puds... but I go with ice cream... the contrast of hot n cold mmmmmm. Steamed sooo much better than baked I agree. Loving all yr vids 😊
I made my first ever steamed pudding a few weeks ago and yes they are amazing! So much better than cake! I’ve done chocolate and Jaffa so far, but sticky toffee is definitely on my list. I think this one will fit in my pudding basin too. Yay! Fun fact, in Australia we call it sticky date pudding, not sticky toffee pudding.
I thought it was chocolate pudding on Instagram and I'm so glad it's not! Great video as usual Sally you are the best! Some suggestions: lemon meringue pie, fault-line cake! Thank you for your awesome videos// "we're gonna put in...we're gonna puttin... we're gonna PUDDING!!" :D
@@miaschu8175 hello, I know ;) I already watched them, but unfortunately even if awesome they lack precision ^^ even in the description box for the recipe. I made fault-line cakes several times but without an idea of the proper amount of buttercream it is not that easy, and baking needs precision to be creative :D. I think a video with Sally, who gives so many details and tips would be a great complement ;)
Thank you for this recipe! I tried it and came out great! Just one question… can you store the treacle in the tin once opened, or where do you keep it?
This looks amazing! I had the sticky toffee pudding at The Roast in London a few years ago and it was so goood. I've been waiting for you guys to release a new/updated sticky toffee pudding recipe for so long I can't wait to try this :)
It’s also a favourite in Australia. One tip though, often we have two different sauces, one is much thinner which after piercing the cake many times, you pour the sauce over and give it time to soak in and then a separate sauce you pour over when serving.
I live in the states in Texas, but I have always wanted to make a figgy pudding at Christmas. At least after I figured out what pudding is in Britain. It is definitely different than what we call pudding, and it looks so much better LOL now I want to make this so badly! The cheapest I found the muscovado was $28 for 4 lb. I forgot to look but I am so hoping that you put a link or at least the name of the ginger in that syrup because I've never seen anything like that so I'm hoping Amazon has it. We can get crystallized ginger in our stores and I just eat that like candy. I love Ginger so much! But if I can't find it I wonder if I could do a simple syrup and soak some ginger pieces in it for ....... a long time, I don't know LOL. I wanted to crawl into that bowl and eat my way out LOL. We also can't get really good cream like y'all have, and that just makes me sad LOL
Lovely recipe! If you want to make treacle or golden syrup easier and less messy to handle (and have less waste stuck on spoons) use a hot spoon that has been warmed in hot water and then dried off before use. The treacle won't stick to the heated spoon so you get a neat measurement. Helps your tin of treacle go further too. Thanks for your cheerful inspiration throughout these tough times, I'll be giving this one a go on Sunday i think.
Just made this and it was amazing 🤩 I think I took it out too early because it was a bit smushy and stuck to the basin a wee bit but it was still so delicious 😋
Hey, same here, Christmas dessert. Do you happen to know if you can make this in avance, so in the morning for example to bring it along. Not sure it will stay moisty. Thank you and have a great christmas!
When using sticky things in baking like treacle/molasses/golden syrup etc oil your spoon or measuring cup/jug lightly and it will make getting it out sooo much easier! Sally I'm sure you know this tip
Hi Sally, Hello from Canada. Okay I was checking out Sticky Toffee Pudding as it is the only cake / pudding I absolutely adore if at all I have a dessert for the most part, I so enjoyed your infectious smile, your youthful yet well informed presentation and most of all the bubbling youth. The video was a total delight. I smiled all the way through the preentation ( which I have NEVER ever done) as I so much enjoyed the detailed prestation and the glee in your eyes as you tasted it was delightful. New subscriber from Canada. I shall be sharing your sight on my FB personal page. Thank for a beautiful recipe. I shall be making it tomorrow for my husband's upcoming birthday. Thanks a lot. FOLLOWING
I made it yesterday and it's absolutely favourite of mine. I have to admit I'm not a fan of ginger so I would be skipping it next time. But overall it's 10/10 from me! Thank you Sally!
This sticky toffee pudding looks absolutely delicious! I’m in New Zealand so winter is approaching... that means this pudding is also! X P.s. your blue eyeshadow looks so pretty 🤩
I did this recipe yesterday and it was amazing!! Highly recommended to anyone who is afraid to try it. My pudding needed approximately 2 hours to bake, but as Sally said, it depends on the size of your pudding basin. I have tried many of your recipes and every single one was a success! Thank you Sally and Jemma for yet another glorious recipe.
Muscovado sugars along w Golden syrup and the luscious Black Treacle are readily available here in the states on Amazon - I’ve got to get the treacle soon as I have all the other goodies ( I’m in Alaska so I use Amazon a lot ! lol )
I feel like I can share this confession about dates with you guys and you won’t judge me. When I was little I thought date stones were pecan nuts. They looked the same to my unknowing eyes!
That looks delicious. Whenever I make custard, I mix the eggs with the cream and sugar and then put it on a low heat, always comes out perfect. I don't understand why everyone makes it by tempering, it can go wrong if the cream is too hot resulting in scrambled eggs lol.
