This twist on the classic sticky toffee pudding perfectly balances sweetness with smokiness. We've used pecan liquid smoke to create a tangy, outdoor smoky flavour with a hint of nuttiness. Just a few drops of liquid smoke transform the sticky toffee sauce with a sweet-spicy smoke flavour.
The dessert is irresistible on its own, but for some extra indulgence serve with a drizzle of double cream or vanilla ice cream. The ultimate in comforting winter desserts - this smoked sticky toffee pudding is best served after a night of fireworks, bonfires and outdoor fun. The sauce and sticky toffee puddings can be cooked a few hours in advance. Reheat the puddings in a warm oven, and the sauce on the hob just before serving.
You can also cook the puddings as a steamed pudding in one large pudding basin. Instead of the individual pudding moulds, grease and pour into a large pudding basin. Prepare the pudding for steaming with the help of this video, and steam for 4-5 hours until a skewer comes out clean (approx 2 hours in a pressure cooker) or a thermometer reads over 80 degrees Centigrade. The pudding can be cooked in advance and warmed through in a medium oven before serving.
For added theatre, pour a little rum over the pudding and light it to 'flame' just before serving. Serve the sauce separately from a jug at the table.
For the sticky toffee puddings Serves: 8
- 250g dates, stoned and roughly chopped
- 150ml boiling water
- 125g unsalted butter, softened
- 75g caster sugar
- 100g muscovado sugar
- ½ tsp vanilla paste
- 3 eggs
- 175g self raising flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Pinch of salt
- 75g pecans, roughly chopped (optional)
For the pecan liquid smoke toffee sauce
- 220g double cream
- 150g light brown sugar
- 75g unsalted butter, and a little extra for greasing
- Pinch of salt 3-4 tsp pecan liquid smoke
- Pre-heat the oven to 180 °C/350F/Gas 4 and grease the moulds with a little butter or vegetable oil.
- To prepare the batter, begin by soaking the dates in 150ml boiling water.
- Cream together the butter, caster sugar, muscovado sugar and vanilla paste. Beat in the eggs one at a time.
- Fold in the flour, baking powder, cinnamon, ginger, nutmeg and salt. Strain the dates, and stir the dates and half the chopped pecans into the batter mixture. Combine well.
- Pour the batter into the greased moulds, and fill to within 2 cm of the top of the moulds.
- Bake for 20-25 minutes until firm to the touch.
- Whilst the puddings bake, make the sauce. Heat the cream, sugar, butter and salt in a heavy-bottomed pan. Bring to the boil and simmer for 5 minutes. Stir in 3tsp liquid smoke. Taste and add a further teaspoon if required.
- To turn the puddings out onto plates, gently run a knife around the edge of each one and turn out. Pour over the toffee sauce and a sprinkling of chopped pecans.