I tried Sticky Toffee Pudding a few years ago and I loved it. Recently I thought I should bake it again and only this is how I realized I never shared my recipe on the blog.
Sticky Toffee Pudding was invented in the 1970s by Francis Coulson at Sharrow Bay, an restaurant in Cumbria. I had no idea when I went to Ullswater and Aira Force Waterfall (my post about it), in a holiday last year, that I was so close to the birthplace of the Sticky Toffee Pudding. This means another trip to Cumbria is on the list for next year.
On their website, Sharrow Bay mentions figs instead of dates. I will try it with figs too in the name of culinary research and is just a way to enjoy more yummy desserts.
As you know, if you are familiar with the pudding, Sticky Toffee should be served with ice cream. I prefer salted caramel and my husband prefers vanilla, so I bought both of them. The pud goes great with any of them.
Ingredients for the pudding
– 200g chopped pitted dates
– 180ml hot Earl Grey tea
– 200g plain white flour
– 70g butter
– 100g muscovado sugar
– 2 eggs
– 1/2 tsp bicarbonate of soda
– 1/2 tsp ground ginger
– 1 tsp ground cinnamon
Ingredients for the toffee sauce
– 250g caster sugar
– 140ml double cream
Start by making the batter for the sticky toffee pudding. Chop the dates and put them in a big bowl. Pour the hot tea on top and leave them to soak for 45 minutes. I left them overnight, but only because I didn’t have time to finish the pudding in the evening.
Preheat the oven at 180C or 160C for fan assisted ovens. Oil a 20cm square baking tin and line with baking parchment. Melt the butter in a saucepan over low heat or in the microwave. Pour the butter over the dates and add the flour, bicarb and the spices. Pout the beaten eggs and start incorporating the ingredients. You can use a mixer of a spoon, it’s very easy to make by hand.
Pour the batter on the baking tin and bake for 25 minutes or so. Check with a skewer to see if the sponge is baked. Remove from the oven and keep it warm.
Make the toffee sauce by adding the sugar in a pan. Bring to boil, let it bubble without stirring until the colour becomes caramel. It should take around 5 minutes. Remove from the hob and whisk in the cream gradually so it won’t cool to fast. Return to heat and simmer for 1 minute. Pour the sauce over the sponge and the dessert is ready to be served.
The Sticky Toffee Pudding should be served hot with the cold ice cream. Do you like Sticky Toffee Pudding?