Sticky Toffee Pudding
Sticky Toffee Pudding (STIK-ee TOF-ee PUD-ing)
Sticky Toffee Pudding
A gloriously moist date sponge drenched in warm, buttery toffee sauce and served with a scoop of vanilla ice cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm bowl
Garnishes: toffee sauce drizzle, vanilla ice cream scoop
Accompaniments: clotted cream
Instructions
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1
Soak dates in boiling water with bicarbonate of soda for 10 min. Blitz to a rough paste.
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2
Cream butter and sugar until fluffy. Beat in eggs one at a time. Fold in flour and vanilla.
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3
Stir in the date paste. Pour into a greased and lined 20cm square tin.
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4
Bake at 180°C (350°F) for 30-35 min until a skewer comes out clean.
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5
Make sauce: melt butter and sugar together, add cream and vanilla. Simmer 3 min until thick and glossy.
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6
Poke holes in the warm cake with a skewer. Pour half the sauce over. Serve warm with remaining sauce and vanilla ice cream.
Did You Know?
The Sharrow Bay Hotel in the Lake District is credited with inventing this dessert in the 1970s, and it quickly conquered every pub menu in England.
Chef's Notes
Equipment Tips
- square baking tin
- saucepan
- mixing bowl
- food processor
Garnishing
toffee sauce drizzle, vanilla ice cream scoop
Accompaniments
The Story Behind Sticky Toffee Pudding
Sticky toffee pudding was popularised by Francis Coulson at Sharrow Bay Country House Hotel in the Lake District in the 1970s. Though Canada also claims an earlier version, the English iteration with its rich toffee sauce became one of the most beloved British desserts.
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