Sticky Toffee Pudding Trifle
If you’re a fan of sticky toffee pudding, get ready to fall head over heels for my Sticky Toffee Pudding Trifle! Picture this: decadent layers of pudding, creamy custard, rich toffee sauce, all crowned with fluffy whipped cream and crunchy chocolate shards.
Trifle is a traditional dessert that has become popular to serve for Christmas in the UK (likely due to its classic red and white colors). As you can see, this version features a slightly different color but is definitely worth making for Christmas. It’s one of those trifle recipes that stands out from the rest. When you tell your guests that it’s Sticky Toffee Pudding, watch them devour it.
Trifle isn’t one of my favorite desserts, but Sticky Toffee Pudding is, and this is one of those trifle recipes that’s a little different. I elevated the humble trifle into one of the most popular British sweet treats perfect for feeding a crowd.
What is Sticky Toffee Pudding?
Sticky Toffee Pudding features a moist date sponge cake topped with layers of toffee sauce. I like to serve it with creamy custard sauce to balance the sweetness of the toffee. You can learn more about Sticky Toffee Pudding here.
Sticky Toffee Trifle Layers
- You’ll notice that it does not have the traditional layering effect of trifle, due to that it does not have any gelatin layer. Instead, I baked 8 x 8-inch (20 x 20 cm) caramelized sponge cakes that I cut into sticky toffee sponge cubes, forming the first layer. They are placed in the bottom of a trifle bowl in a rustic way of a 9-inch (23 cm) round, glass trifle bowl.
- The next layer is a homemade custard, which naturally seeps around the sponge cubes. This British-style custard is quite thick, made with milk, eggs, and vanilla extract.
- Following that is a layer of toffee sauce, a rich mixture similar to caramel sauce or butterscotch, made with brown sugar and heavy cream. These three layers are repeated.
- The trifle is topped with unsweetened whipped cream (you can sweeten it if you prefer) and finished with chocolate shards for an elegant touch.
What are Chocolate Shards?
Chocolate shards are a fun, 3-D edible garnish that I first created while making my Yule Log. I’ve also used them to decorate the top of my Irish Chocolate Cake. To make them, simply spread melted chocolate onto parchment paper, roll it up, and refrigerate. Once you unroll it, the chocolate breaks into beautiful shards. If you’d like to see the full process, I have a separate post on How to Make Chocolate Shards.
Trifle Servings
A large 9-inch (23 cm) trifle typically serves around 8 to 10 people, depending on portion size.
Sticky Toffee Pudding Trifle
The components of sticky toffee pudding made into a stunning trifle.
Ingredients
- For the puddings (IMPORTANT: you will need to make 2 - these measurements are only for 1 pudding). I like to make them separately rather than doubling the recipe, it’s just easier to deal with. The puddings, custard, toffee sauce and cream can all be prepared up to 2 days in advance.
- 1 ¾ cups (400 grams) medjool dates, pitted and finely chopped
- 1 cup (118 ml) boiling water
- 12 tablespoons (170 grams) unsalted butter, softened
- 1 cup (260 grams) light or dark brown sugar * see note
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- 2 cups ( grams) all-purpose/plain flour
- 1 teaspoon baking powder
- For the toffee sauce:
- 1 cup (220 grams) light or dark brown sugar
- ¾ cup (180ml) heavy cream
- 1/2 cup (113 grams) unsalted butter
- For the custard:
- 4 cups (1 liter) whole milk
- ½ cup (100 grams) granulated/caster sugar
- 3 large egg yolks, room temperature
- 1 large egg, room temperature
- 3 tablespoons (43 grams) cornstarch/cornflour
- 2 teaspoons vanilla extract
- 2 cups whipped cream (sweetened or unsweetened)
- Chocolate shards (recipe link in directions)
Instructions
- To make the puddings:
- For the size bowl I use (a 9-inch/23 cm trifle bowl) you will need 2 puddings. The recipe measurements are for 1 pudding. I like to make them separately rather than doubling the recipe, it’s just easier to deal with.
- Grease TWO, 8-inch (920 cm) square cake pans with butter. You can either mix everything in separate bowls at the same time (if you have enough bowls and pans) or make one first, then make the second.
- Preheat oven to 350°F/180°C.
- To a heatproof dish, add the dates and boiling water, stir to combine. Let sit for a 30 minutes to soften and cool.
- To a mixing bowl add the butter and brown sugar until light and fluffy and add the vanilla. Beat in the eggs 1 at a time.
- Add the dates with the soaking water and vanilla, mix. Add the flour and baking powder a little at a time and mix. Switch to a spatula and fold gently until all the flour is mixed, do not over mix.
- Pour the cake batter into the pan (or pans if making 2 at the same time). Bake 40-45 minutes. The time will depend on how hot your oven runs. When it is browned on the outside, the top is set to the touch and a toothpick comes out clean when inserted in the center, it is done. Do not over bake or the cake will be dry. Remove and allow to cool in the pan. While it is cooling, mix up a second batch of mix. Remove the cooled pudding/cake, clean the pan and grease with butter if you’re making the 2nd one.
- To make the toffee sauce:
- To a medium saucepan over medium heat add the sugar, cream and butter. Bring to a simmer and bubble for 5 minutes. When the sugar is dissolved turn up the heat to medium-high. As the sauce starts to darken, stir until thickened. Remove from heat.
- To make the custard:
- To a medium saucepan, add the milk and sugar over medium heat, bring to a simmer.
While the milk is coming to a simmer, add the eggs to a large mixing bowl. Whisk the cornstarch into the eggs until smooth. Slowly drizzle while whisking ⅓ of the hot milk into the egg mixture until it is smooth with no lumps. This will temper the eggs and stop them from curdling or cooking. - Drizzle the egg mix into the pan along with the vanilla while whisking until thickened. Once the custard has thickened, remove from the heat and allow to cool. If you get any lumps, strain through a sieve. Set aside to cool.
- Start with a 9-inch (23 cm) wide glass trifle bowl. Cut the puddings into large cubes and line the bottom of the bowl with half of them.
- Spread half of the custard over the cubes and drizzle half of the toffee sauce. Repeat with a second layer of cubes, custard and toffee sauce. Top with a layer of whipped cream and decorate with chocolate shards.
Notes
This will dictate how light or dark the pudding is.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 810Total Fat 40gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 14gCholesterol 267mgSodium 169mgCarbohydrates 104gFiber 3gSugar 79gProtein 13g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
