For Ravneet Gill’s sticky toffee pudding with custard, Saturday Kitchen wine expert Olly Smith reached for an Irresistible Pedro Ximénez Sherry from Spain, N/V – a gloriously indulgent match built on the theme of sweetness and texture harmony. This is a pairing where the wine doesn’t just stand up to the pudding’s richness; it wraps around it, amplifying every caramel-soaked mouthful.
The Wine: Spain’s Liquid Toffee
Pedro Ximénez (PX) is a naturally sweet sherry made from sun-dried Pedro Ximénez grapes in the Jerez region of southern Spain, where intense heat and drying concentrate sugar and flavour. The result is an almost syrupy, dark wine with flavours of treacle, dates, figs, toffee and mocha, often described as “liquid dessert” in a glass. Many bottlings are non-vintage and offer superb value, making supermarket “Irresistible” styles an accessible way to experience this ultra-luxurious sherry.
Why It Complements Sticky Toffee Pudding
Handling the pudding’s texture: Sticky toffee pudding is dense, spongey and saturated with sauce; PX’s thick, velvety body mirrors that weight, so wine and dessert sit in the same structural “gear” rather than one overpowering the other.
Cutting through richness: Despite its sweetness, Pedro Ximénez carries a vital line of acidity that slices through the butter, cream and sugar in both pudding and custard, stopping the combination from feeling cloying and refreshing the palate between bites.
Complementing the toffee and spice: The wine’s flavours of caramel, dried fruits and molasses echo the pudding’s dates, brown sugar and toffee sauce, while subtle coffee and cocoa notes add an extra layer of complexity to the warm, comforting spices.
Conclusion
This is a decadent pairing that feels almost seamless: pudding, custard and sherry all speaking the same rich, toffee-laced language.