Sticky Toffee Treacle Tart Recipe (2024)

FAQs

What is a substitute for black treacle in sticky toffee pudding? ›

Regular molasses can be used as a substitute for treacle, but blackstrap molasses can be very bitter and is not always a good substitute. It depends on your personal taste, as if you like the bitterness then you could use the blackstrap molasses.

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.

Overmixing can result in a dense and tough pudding due to overdeveloped gluten. Mix until just combined. Baking Time - Keep a close eye on the baking time. Overbaking can lead to a dry cake, so use a toothpick to check for doneness.

The baking soda helps to soften the dates as well as lighten the texture of the cake. Boiling Water – used to soak the dates and once soaked, the dates including the liquid, is added to the cake.

In the majority of cases, molasses and black treacle can be used interchangeably, particularly if you don't like the bitter taste that black treacle imparts. For a closer substitute, you can use blackstrap molasses.

If you don't have treacle then you can use molasses as an alternative. We would not use extra sugar instead of the treacle as treacle is an invert sugar, which particularly helps to keep the cake moist.

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.

Unfortunately though these type of self-saucing puddings do not reheat very well as the sauce tends to thicken and be absorbed by the sponge as the pudding cools. So when you reheat the pudding it will have a sticky base but with very little sauce.

Do the puddings need to be refrigerated? Yes!

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.

Why can't you freeze sticky toffee pudding? ›

You could freeze leftover portions of the pudding in an airtight container for up to 1 month. Freeze the sauce in a separate airtight container. Thaw the sponge and sauce overnight in the fridge. Reheat the sponge in the microwave and reheat the sauce in a saucepan over a low heat, stiring occasionally.

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

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.

Both have a deep, aromatic flavour that adds a unique finish to food and drink recipes, but they are subtly different, with treacle tending to be a sweeter product that has less of a bitter profile than molasses. Compared to treacle, molasses is thicker in consistency and darker in colour.

These are produced as by-products of the sugar industry (black treacle, golden syrup), from natural sources (maple syrup is the sap of the maple tree) or made from fruits (dates, pomegranate juice).

Treacle (/ˈtriːkəl/) is any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Black treacle has a distinctively strong, slightly bitter flavor, and a richer color than golden syrup.

Treacle is dark and black whilst golden syrup is lighter and golden coloured. Treacle will colour your baking black and give it a tarry flavour, whilst golden syrup will give it a sweet and sickly flavour, and won't colour it much. Generally you want golden syrup, treacle should be used for only a few items.