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    Home / Recipes / Custards & Puddings

    Coffee Stout Sticky Toffee Puddings

    Published Feb 17, 2013

    Jump to Recipe Print Recipe

    close up of sticky toffee pudding on a plate

    While thousands of obsessed fans hunkered down in front of their tellies to holler at men in tight pants on Super Bowl Sunday, Jay and I spent an idyllic day hiking in Muir Woods. We took a beer break at the Tourist Club, and marvelled at the lack of obnoxious frat boy-types on the mountain that day. It wasn't until we were back in the city, sitting down to dinner in an uncharacteristically half-empty Pizzetta 211 that it dawned on us: all the jocks were busy watching TV. Never before had I felt so grateful for American football.

    top down shot of sticky toffee pudding ingredients

    I wouldn't mind eating dinner at Pizzetta 211 every night for the rest of my life. The food is superb, the atmosphere comfortably hip, and because it's way out in the Richmond, it's not packed with annoying hipsters (presumably too far to ride a fixie from the Mission). Our meal that night was nothing short of spectacular: a salad of plump cranberry beans and artichokes; thin-crust pizza topped with gruyère, chard, and crispy potatoes; fabulous wine and beer; and for dessert, almond-studded saffron biscotti, and sticky toffee pudding with a few surprises.

    pudding mix in a pot

    Sticky toffee puddings can be unbearably sweet, but this one, flecked with spicy ginger and coated in a coffee toffee sauce, was perfect. I've been wanting to make a sticky pudding using stout in place of the water which usually hydrates the dates, so I combined all of those lovely flavorings into these puddings. The result is a warm cake studded with pockets of creamy dates and finely chopped candied ginger, all coated in a nap of gooey coffee and brown sugar toffee sauce. A hefty dollop of unsweetened whipped cream helps to further temper the sweetness and round out the flavors. Like the original from Pizzetta 211, it tastes richly satisfying, yet not overly sweet.

    pudding mix being stirred

    Toffee sauce is the lazy girl's caramel – just as good, but way easier to make. The molasses in the brown sugar provides complex flavor and a rich, golden hue. Golden syrup (or molasses, honey or corn syrup) adds body while preventing crystallization. A hit of salt makes it extra addictive. Finely ground coffee beans lend a deep smokiness (though you could probably omit the coffee and add a splash of stout in its place). All of these ingredients are simmered with heavy cream until the sauce bubbles thickly, and has the consistency of warm caramel.

    sauce on a spoon

    I should clarify that this is "pudding" in the British sense of the word meaning simply "dessert." The cake part is rather like a moist and tender muffin, with the accoutrements elevating it to ooey, gooey dessert status. The cakes dome a bit in the oven; you can either slice off the tops and invert the cakes onto plates, or leave them on and serve them right-side up.

    pudding baking

    I adapted this recipe from Sweet!, a favorite cookbook of mine that details baking with different sorts of sweeteners. (See David Lebovitz's hilarious post about the original recipe here.) I reduced the sugar to make up for the extra sweetness in the candied ginger, and converted the mixing method to being one-pot-style, in which everything gets stirred into the warm date/stout mixture rather than creaming the butter and sugar together separately. This makes them dangerously simple to mix up; in fact, we're on our third round.

    sauce poured onto pudding

    Now if only I could successfully replicate that pizza...

    coffee sticky toffee pudding

    For More Pudding And Toffee Recipes:

    • Warm Pumpkin Pudding Cakes
    • Chocolate Bourbon Bread Pudding (with homemade chocolate buns)
    • Salty Butterscotch Pudding
    • Milk Tea Rice Pudding
    • Caramelized Apple Bread Pudding
    • Panela-Rum Buttercrunch Toffee

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this stout sticky pudding recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    sticky toffee pudding on plates
    5 from 10 votes

    Stout Sticky Puddings with Ginger and Coffee Toffee

    Print Recipe Pin Recipe
    These hot puddings will be your new favorite thing!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total: 40 minutes
    Servings: 4 to 6 servings.

    Ingredients

    Puddings:

    • softened butter, for greasing the ramekins
    • 1/2 cup pitted, chopped (1/2") dates (3 1/2 ounces)
    • 1/2 cup plus 1 tablespoon stout beer
    • 1/2 teaspoon baking soda
    • 2 tablespoons unsalted butter (1 ounce)
    • 1/4 cup sugar (1 3/4 ounces)
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon sea salt
    • 1/2 cup plus 2 tablespoons all-purpose flour (3 ounces)
    • 1/2 teaspoon baking powder
    • 2 tablespoons finely diced candied ginger (1 ounce)
    • unsweetened whipped cream, for serving
    • slivered candied ginger, for serving

    Coffee Toffee Sauce:

    • 1 cup heavy cream
    • 1 1/2 teaspoons very finely ground coffee or espresso
    • 1/4 cup dark brown sugar (preferably organic, which contains extra molasses)
    • 1 generous tablespoon Lyle's golden syrup (or light molasses, honey or corn syrup)
    • 1/8 teaspoon sea salt

    Instructions

    Make the puddings:

    • Position a rack in the center of the oven and preheat to 350ºCoat four 8-ounce ramekins (or six 4-6 ounce ramekins, muffin cups, or oven-proof cappuccino cupwith softened butter and place on a small baking sheet.
    • Place the chopped dates and stout in a medium saucepan and bring to simmer over a medium flame, shuffling the pan occasionally. Remove from the heat, and stir in the baking soda – the mixture will foam up a bit. Stir in the butter and when it has melted, stir in the sugar. Stir in the egg, vanilla and salt, then gently stir in the flour, baking powder, and chopped ginger until combined.
    • Divide the mixture evenly among the prepared ramekins, filling them 1/2-2/3 full. Bake the puddings until a toothpick inserted in the center of a pudding comes out clean, 20-30 minutes (depending on the size and material of the baking vessel), rotating the puddings once halfway through for even baking.

    Meanwhile, make the toffee sauce:

    • In a small, heavy-bottomed saucepan, combine the heavy cream, ground coffee, brown sugar, golden syrup and salt. Bring the mixture to a simmer over a medium flame, stirring to dissolve the sugar, then simmer until the mixture bubbles thickly, another 5 minutes. Let cool slightly to thicken.
    • To serve the puddings, loosen the sides of the puddings with a thin knife. Turn the warm puddings out onto plates or bowls (either cutting off the rounded tops and inverting, or serving them right-side-up). Top with warm toffee sauce, and dollop generously with whipped cream and a few slivers of ginger.
    • The cakes keep well, wrapped, in the fridge for up to 4 days. Reheat in a 350º oven or toaster oven for 5 to 10 minutes, and re-warm the sauce in a small saucepan, prior to serving.

    Notes

    Adapted generously from the Sticky Toffee Pudding in Mani Niall's Sweet!
    You can either bake these in four 8-ounce ramekins, lop off their domed tops and invert them onto plates, or bake them in six 4-6 ounce muffin cups or oven-safe cappuccino cups and serve them right side up.
    The puddings and toffee can both be made a day or two in advance and re-heated when ready to serve.
    I use Young's Double Chocolate Stout here, but use any dark beer that you like the taste of.
    All ounce measurements here are by weight.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 525kcalCarbohydrates: 63gProtein: 5gFat: 29gSaturated Fat: 18gCholesterol: 137mgSodium: 400mgPotassium: 266mgFiber: 2gSugar: 46gVitamin A: 1110IUVitamin C: 0.3mgCalcium: 85mgIron: 1.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Stout Sticky Puddings with Ginger and Coffee Toffee

    Adapted generously from the Sticky Toffee Pudding in Mani Niall's Sweet!

    You can either bake these in four 8-ounce ramekins, lop off their domed tops and invert them onto plates, or bake them in six 4-6 ounce muffin cups or oven-safe cappuccino cups and serve them right side up. The puddings and toffee can both be made a day or two in advance and re-heated when ready to serve. I use Young's Double Chocolate Stout here, but use any dark beer that you like the taste of. All ounce measurements here are by weight.

    Makes 4 - 6 servings

    Puddings:
    softened butter, for greasing the ramekins
    1/2 cup pitted, chopped (1/2") dates (3 1/2 ounces)
    1/2 cup plus 1 tablespoon stout beer
    1/2 teaspoon baking soda
    2 tablespoons (1 ounce) unsalted butter
    1/4 cup (1 3/4 ounces) sugar
    1 large egg
    1/2 teaspoon vanilla extract
    1/4 teaspoon sea salt
    1/2 cup plus 2 tablespoons (3 ounces) all-purpose flour
    1/2 teaspoon baking powder
    2 tablespoons (1 ounce) finely diced candied ginger
    unsweetened whipped cream, for serving
    slivered candied ginger, for serving

    Coffee Toffee Sauce:
    1 cup heavy cream
    1 1/2 teaspoons very finely ground coffee or espresso
    1/4 cup dark brown sugar (preferably organic, which contains extra molasses)
    1 generous tablespoon Lyle's golden syrup (or light molasses, honey or corn syrup)
    1/8 teaspoon sea salt

    Make the puddings:
    Position a rack in the center of the oven and preheat to 350ºF. Coat four 8-ounce ramekins (or six 4-6 ounce ramekins, muffin cups, or oven-proof cappuccino cups) with softened butter and place on a small baking sheet.

    Place the chopped dates and stout in a medium saucepan and bring to simmer over a medium flame, shuffling the pan occasionally. Remove from the heat, and stir in the baking soda – the mixture will foam up a bit. Stir in the butter and when it has melted, stir in the sugar. Stir in the egg, vanilla and salt, then gently stir in the flour, baking powder, and chopped ginger until combined.

    Divide the mixture evenly among the prepared ramekins, filling them 1/2-2/3 full. Bake the puddings until a toothpick inserted in the center of a pudding comes out clean, 20-30 minutes (depending on the size and material of the baking vessel), rotating the puddings once halfway through for even baking.

    Meanwhile, make the toffee sauce:
    In a small, heavy-bottomed saucepan, combine the heavy cream, ground coffee, brown sugar, golden syrup and salt. Bring the mixture to a simmer over a medium flame, stirring to dissolve the sugar, then simmer until the mixture bubbles thickly, another 5 minutes. Let cool slightly to thicken.

    To serve the puddings, loosen the sides of the puddings with a thin knife. Turn the warm puddings out onto plates or bowls (either cutting off the rounded tops and inverting, or serving them right-side-up). Top with warm toffee sauce, and dollop generously with whipped cream and a few slivers of ginger.

    The cakes keep well, wrapped, in the fridge for up to 4 days. Reheat in a 350º oven or toaster oven for 5 to 10 minutes, and re-warm the sauce in a small saucepan, prior to serving.

    sticky toffee puddings

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    the cover of the award-winning cookbook, Alternative Baker

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      February 17, 2013 at 7:48 pm

      What beautiful photography and a gorgeous sounding recipe!

      Reply
      • Alanna says

        February 18, 2013 at 8:05 pm

        Thanks, Averie!

        Reply
    2. Paula says

      February 17, 2013 at 11:25 pm

      Just the thought of dates, ginger, caramel and coffee together has me questioning my sanity when it comes to certain flavors. It´s like layer after layer of my favorites. I´ve been wanting to make sticky toffee pudding for a while, but now I have no choice but to add coffee to them! This recipe is incredible and your pics gorgeous!

      Reply
      • Alanna says

        February 18, 2013 at 8:06 pm

        Thanks, Paula - you're so sweet! Glad to know I'm not the only one who goes crazy for these flavors.

        Reply
    3. carey says

      February 19, 2013 at 2:07 pm

      Wow, you did such an awesome job of describing the depth of flavor in this dish that you've got me craving dessert at 9:00am! (:

      I'm not a super-sweet dessert girl either, so the thought of enjoying a dessert where the sweetness is tempered by things like salt, gingery spice, and coffee sounds so so good. Love it!

      Reply
      • Alanna says

        February 19, 2013 at 5:40 pm

        Aw, thanks, Carey! :)

        Reply
    4. ahu says

      March 24, 2013 at 1:39 am

      One of my favorite desserts EVER and so rare to find on a restaurant menu. You may have convinced me to just try it myself, this looks incredible! Love the addition of stout and coffee :)

      Reply
      • Alanna says

        March 24, 2013 at 3:40 pm

        Thanks, Ahu! Please let us know how it comes out. :)

        Reply
    5. slam3000 says

      January 27, 2015 at 4:32 am

      Lovely photographs! I'm trying to make the 'perfect' sticky toffee pudding that's also not too sickly. One of my tricks is to add lemon zest to the sponge batter which definitely cuts the sweetness without being too intrusive in itself. Also, I've found that using sultanas, rather than dates, gives a very similar textural effect, only slightly less sweet.

      As for the sponges doming, you can gently flatten them with the back of a spoon as soon as they come out of the oven to level them out.

      I've made a quick icecream using heavy cream, condensed milk, vanilla and orange zest, all whipped together to soft peaks and frozen for a few hours, which provides a pleasant contrast to the warmth of the pudding, with the orange adding a refreshing note too.

      Reply
    6. Coffee says

      July 12, 2015 at 7:52 pm

      Now, that's a treat for a good mom or dad ;-)
      Lol
      Looks good- really something to enjoy after a hard day of work. When you can put your feet up and relax with some nice music in the background.

      Reply
    7. Bean says

      March 02, 2016 at 4:47 am

      I've found that using sultanas, rather than dates, gives a very similar textural effect, only slightly less sweet.

      Reply
    8. coc apk says

      October 02, 2016 at 9:52 pm

      Nice Post

      Reply
    9. jioFan says

      January 03, 2017 at 7:07 pm

      great recipe for coffee lovers like me. Thanks for sharing

      Reply
    10. hanane says

      January 05, 2017 at 1:51 am

      that is awesome! I love it. I will try it then. But with the help of my mother.

      Reply
    11. hanane says

      January 05, 2017 at 1:52 am

      I found another recipe for this

      Reply
    12. tubemate 2.2.6 says

      April 25, 2017 at 10:16 pm

      One of my favorite desserts EVER and so rare to find on a restaurant menu. You may have convinced me to just try it myself, this looks incredible! Love the addition of stout and coffee :)

      Reply
    13. appnaz says

      June 25, 2017 at 8:38 pm

      i love coffee and puddings. That would be a great combination.
      thanks for your sharing. one more question, any green tea pudding recipe/ I'm looking for it.

      Reply
      • Alanna says

        June 28, 2017 at 10:21 am

        Ha appnaz! I have a recipe for vegan matcha mint grasshopper pies made with green tea!

        Reply
    14. Ravi Gupta says

      July 13, 2017 at 4:49 am

      Unique and different kind of toffee puddings.Seems to be very delicious and tasty one.Can't wait to eat this tasty pudding.
      Keep sharing more!
      yahoo support

      Reply
    15. cookapk says

      July 19, 2017 at 12:53 am

      Thanks for your sharing. It looks so delicious. How about adding mint to this pudding?

      Reply
      • Alanna says

        July 21, 2017 at 5:28 pm

        I'm not sure that would go with the flavors, but whatever sounds good to you - feel free to experiment. :)

        Reply
        • cookapk says

          July 24, 2017 at 2:24 am

          Yep. I had tried and it seemed more delicious than I expected. If you have any recipes with mint, please share it with me. Thanks very much :)

          Reply
    16. Marathi Recipe says

      February 12, 2018 at 6:13 pm

      i want to try this awesome recipe at home .. !! really great it seen like very hard to cook but i try it thnx man ... !!

      Reply
    17. Tom Johanson says

      August 28, 2019 at 3:15 am

      Wow such a lovely coffee Pudding recipe

      Reply

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