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This is what you get when you cross an English toffee pudding with a sticky-bun-loving recipe developer (me!) who has a tendency for overdelivering on pecans, hazelnuts, and pistachios. (And can also get down with eating her own words.)

I originally developed this upside down spin on a traditional sticky toffee pudding early on in my career, when I was just starting to learn how to properly create and document my recipes. A wee cook!

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Each bite delivers with a heady punch of roasty nuts, quick-caramelized in salty toffee to create a sticky-crunchy topper that lies just above the cake layer. Out of the oven and flipped onto a plate, the whole thing receives pokes from toothpicks and a generous dousing of the sauce: reduced butter, cream, maple, brown sugar, and salt. Warm and sticky and soaked.

I plugged in \u201CUpside Down Sticky Toffee Pudding\u201D on marthastewart.com, the consummate source for all of the recipes I developed during my years there. But the only search result that returned was a story on a wedding in the English countryside, featuring a purple and navy color palette, handwritten invitations, and sticky toffee pudding (one-third of the couple\u2019s dessert trio). Looked like a lovely affair, but didn\u2019t help my cause.

Yes, sticky toffee pudding can be made a few days in advance for easy prep when ready to serve the desserts. Bake the puddings in the ramekins as instructed. Then, let them cool completely. Wrap or cover the puddings and store them in the refrigerator for 3-4 days. When ready to serve, reheat the puddings in the oven or microwave. For the best flavor and consistency, make the toffee sauce fresh when ready to serve the desserts. (Or, if making the toffee sauce in advance, store that separately in an airtight container in the refrigerator.) You can also freeze the baked puddings in freezer-safe containers for up to 2-3 months. Let them thaw in the refrigerator before reheating and adding the toffee sauce.

Yes, you can make sticky toffee pudding without ramekins. If you still want individual-sized desserts, you can use a jumbo muffin tin to cook the pudding. Or, to make the dessert family-style by baking the pudding in a baking dish. Keep in mind that baking times will vary, depending on which alternative you choose. The pudding is done when an inserted toothpick comes out with a few moist crumbs.

To store sticky toffee pudding, first, let it cool completely. Then, cover each dessert (without whipped cream) and store them in the refrigerator for up to 3-4 days. Store the extra toffee sauce in an airtight container in the refrigerator as well. When ready to serve, simply heat up the pudding and the toffee sauce. Top each dessert with whipped cream, toffee sauce, and kosher salt.

This newsletter is about turning your barbecue into an oven, which I think is probably one of the most common ways I cook on mine. Am going to start by saying as a rule I\u2019m pretty crap at baking\u2026 but there follows an epic little sticky toffee pudding recipe, both in written form and filmed this afternoon for YouTube (slowly, with love, for you, not just a few seconds of ASMR dribble for instagram). I had wanted to get this to you early this afternoon, my apologies, but YouTube decided to take 80 minutes to process. And so we have to wait.

These delicious sticky toffee buns are like the best soft pillowy cinnamon rolls you've ever had topped with a thick layer of caramel and crunchy toffee bits. My family always makes cinnamon rolls on Christmas morning, but these sticky toffee rolls just might take over!

Those huge bakery-style sticky buns always look SO GOOD to me, but I usually find them a little too nutty. Plus, a few very important people in my life have nut allergies. So I wanted to create a sticky toffee buns recipe with all that caramel-y goodness on top, but without the nuts!

Now, top the sticky buns with toffee bits! The reason you add the toffee bits after and not before baking (like you would with nuts) is because they would melt and lose their shape/ texture in the oven. You can also sprinkle with a little bit of flaky sea salt if you'd like!

Make-ahead method: make the sticky toffee buns through step 5, cover the pan, and place it in the refrigerator. The next morning, take the sticky buns out of the fridge and let sit (covered) at room temperature for about 2 hours or until nearly doubled in size. Once that final proof is complete, bake them as you normally would.

If you have extra sticky toffee buns, keep them in a ziptop bag or airtight container at room temp for up to 2-3 days. You don't need to reheat them, but I think they taste better quickly reheated in the microwave for 20-30 seconds.

If you anticipate not eating all of the sticky toffee buns right away, store the sticky buns and the toffee topping separately. Unfortunately, the toffee bits will soften when they're reheated and lose their crunch. They'll mostly retain their shape though, and they'll still taste great! If you store the toffee separately, it will keep for 1-2 weeks.

Think of the best soft pillowy sticky buns you've ever had, but without the nuts! These still have that sweet caramel layer on top, but instead of pecans, these are topped with crunchy toffee bits after baking. The same dough recipe can also be used to make cinnamon rolls.

Continue to Content {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Sticky Toffee Porridge","author":{"@type":"Person","name":"Christina Conte"},"datePublished":"2018-09-12","recipeYield":4,"description":"21st Annual World Porridge Making Championships Specialty Award Winning Recipe","image":["https:\/\/www.christinascucina.com\/wp-content\/uploads\/2018\/09\/IMG_2722-480x480.jpg","https:\/\/www.christinascucina.com\/wp-content\/uploads\/2018\/09\/IMG_2722-720x540.jpg","https:\/\/www.christinascucina.com\/wp-content\/uploads\/2018\/09\/IMG_2722.jpg","https:\/\/www.christinascucina.com\/wp-content\/uploads\/2018\/09\/IMG_2722-720x405.jpg","https:\/\/www.christinascucina.com\/wp-content\/uploads\/2018\/09\/IMG_2722-735x490.jpg"],"recipeCategory":"Desserts","recipeCuisine":"British, Scottish","prepTime":"PT10M","cookTime":"PT18M","performTime":"PT18M","totalTime":"PT28M","recipeIngredient":["oat brittle (or nut brittle or honeycomb), crushed (plus a few larger pieces to decorate)","thick cream (or whipped cream in the US)","2\/3 cup (125g) brown sugar","1 oz (1\/4 stick) 25g butter","4 oz (100ml) double cream","1 1\/2 Tbsp. Scotch whisky","2\/3 cup (110g) Hamlyn\u2019s Pinhead Oatmeal","20 oz (575ml) water","1\/2 tsp sea salt","1\/4 cup (75g) finely chopped dates","1 tbsp Lyle\u2019s Golden Syrup"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the oatmeal and water into a heavy bottomed pot; bring to a boil, then add salt and chopped dates. Simmer and stir for approximately 20 minutes, adding the Lyle\u2019s Golden Syrup when almost ready.","position":1,"name":"Put the oatmeal and water into a heavy...","url":"https:\/\/www.christinascucina.com\/the-21st-annual-world-porridge-making-championships-the-specialty-award-winning-recipe-for-sticky-toffee-porridge\/#mv_create_131_1"},{"@type":"HowToStep","text":"While the oatmeal is cooking, prepare the sticky toffee sauce. Place the brown sugar, butter and cream in a small pot and stir until well blended and smooth. Simmer for a few minutes, then remove from heat and add the whisky, stirring well.","position":2,"name":"While the oatmeal is cooking, prepare the sticky...","url":"https:\/\/www.christinascucina.com\/the-21st-annual-world-porridge-making-championships-the-specialty-award-winning-recipe-for-sticky-toffee-porridge\/#mv_create_131_2"},{"@type":"HowToStep","text":"Spoon porridge into crystal glasses about one third full; sprinkle a few pieces of the brittle and pour on a little of the sticky toffee sauce; repeat with more porridge and sauce. Add a dollop of thick cream and decorate with a larger piece of brittle. Serve warm as a dessert.","position":3,"name":"Spoon porridge into crystal glasses about one third...","url":"https:\/\/www.christinascucina.com\/the-21st-annual-world-porridge-making-championships-the-specialty-award-winning-recipe-for-sticky-toffee-porridge\/#mv_create_131_3"}],"keywords":"whisky, oatmeal, Scottish food","suitableForDiet":"GlutenFreeDiet","nutrition":{"@type":"NutritionInformation","calories":"550 calories","carbohydrateContent":"47 grams carbohydrates","fatContent":"18 grams fat","proteinContent":"4 grams protein","servingSize":"1 glass"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.8","reviewCount":24},"url":"https:\/\/www.christinascucina.com\/the-21st-annual-world-porridge-making-championships-the-specialty-award-winning-recipe-for-sticky-toffee-porridge\/"} Sticky Toffee PorridgeYield: 4 servingsPrep Time: 10 minutes Cook Time: 18 minutes Total Time: 28 minutes 21st Annual World Porridge Making Championships Specialty Award Winning Recipe

Like the traditional English dessert, this layered version of a sticky toffee pudding cake is soaked in warm toffee sauce. The layers are sweetened with plump dates and frosted in a caramelized white chocolate buttercream. ff782bc1db