Done right, sticky toffee pudding is dense, dark, and decadent. But the quintessentially English dessert too often falls prey to some of the less appealing characteristics of midcentury British cookery: bland, starchy, and overly sweet.
We wanted to modernize what we knew could be a delicious pudding — really a cake — by steering well clear of cloying. We got there with a few tweaks and a transatlantic twist.
Though steamed puddings have a long history, sticky toffee pudding is a relatively modern invention. It emerged in the 1970s, though there’s some debate over its exact provenance. Various shops and hotels in England’s Lake District claim to have created it.