A traditional old school sticky toffee pudding. A beautifully light date sponge with a deliciously rich and smooth toffee sauce. Perfectly gooey were the sauce has soaked in. A family favourite – you’ll be licking the plate!
Small – $6.50 – 135g
Serves 1-2 people
Med – $11.00 – 300g
Serves 4-5 people
Our ‘fresh’ steamed pudding range are made fresh each week. We only use ingredients you would find in you pantry at home – we don’t add any additives or preservatives.
The dessert is shelf stable for approximately one week. This allows us to ship un-refrigerated. Refrigerating on arrival will keep them fresh for to weeks, or they can be frozen for up to one month.
If eating from frozen, just defrost them on the bench top to get them back to room temperature before reheating.
Due to high demand of Christmas Puddings we are not able to supply our fresh puddings through the website this year.
We are still making them fresh every week and you can purchase directly from us at the Hastings Farmers Market every Sunday.
Fresh pudding heating instructions
Remove outer rapping to reheat
Once pudding is heated, carefully remove lid before serving. The contents will be hot.
If you wish you can rewrap the pudding (still in the container with lid on) in tinfoil for steaming to stop the risk on any moisture getting in. Continue to check the water level throughout cooking.
Small – steam in the top of your steamer for 10 mins
Medium – steam in the top of your steamer for 15 mins
Put an upturned saucer in the bottom of a large pot for the pudding to sit on so it won’t be touching the bottom directly. Wrap the pudding (still in the container with lid on) in tinfoil. Pour boiling water into the pot until it comes about two thirds up the side of the prepared pudding. Simmer for the following times.
Small – simmer for 10 mins
Medium – simmer for 15 mins
Small – Loosen lid and cook on high for 40 seconds or until piping hot
Medium – Loosen lid and cook on high for 90 seconds or until piping hot
Sauce: cream, brown sugar, butter
Pudding: dates, butter, flour, sugar, eggs, water, baking soda, vanilla