One of the UK’s Favourite desserts is our recipe inspiration for this blog post. Sticky Toffee pudding can be pretty hard to come by up here in the Great White North!
I was inspired to find this recipe for you all after a phone call I received recently from a gentleman who was trying very hard to find some for his heavily pregnant wife, whose only craving was for this Lucious, heaven on a plate dessert!
This pudding does have a history linked to Canada which may surprise some of you.
The original sticky toffee pudding recipe was given to Francis Coulson, who owned the Sharrow Bay County House hotel in the Lake District back in the 1970’s. It was passed on from two Canadian air force officers who had lodged at her hotel during the Second World War. According to food critic Simon Hopkinson, this Canadian origin makes sense, as, “the pudding uses a batter more like that of an American muffin, rather than an English sponge”.
Well whoever came up with it we’re sure grateful because its one of the best, most Lucious desserts out there!
If you make it be sure to let us know, stop by our Facebook or Instagram pages and show us your creation!
We found this fabulous recipe from our new favourite website for all things delicious: www.janespatisserie.com
Serve it with ice cream or custard for an extra special treat!
Sticky Toffee Pudding
- 175 g Dates (stones removed)
- 175 ml Boiling Water
- 75 g Unsalted Butter/Stork
- 175 g Light or Dark Brown Soft Sugar
- 250 g Self Raising Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 75 g Black Treacle (or golden syrup)
- 3 Medium Eggs
- 125 ml Whole Milk
Sticky Toffee Sauce
- 75 g Unsalted Butter
- 75 g Light or Dark Brown Soft Sugar
- 2 tbsp Black Treacle (or golden syrup)
- 1 tsp Vanilla Extract
- 150 ml Double Cream
For the Pudding
Remove the stones from your dates, and chop as finely as possible.
Pour over the boiling water and leave the mixture to sit for 20 minutes or so. If you prefer no lumps, blend the mixture until smooth.
Preheat your oven to 180C/160C Fan, and get a baking dish ready – I use one that is about 1.5L in size (30x20cm ish)
Add the unsalted butter, sugar, eggs, self raising flour, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat till combined – beat as little as possible so as not to over beat it.
Add in the date & water mixture, and the milk a little at a time, and mix in till smooth. It’ll be a thin mixture, but roll with it!
Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Whilst baking, make the sauce!
For the Sauce
Add all your ingredients to a larger pan, and heat and stir until the sugar has dissolved and the butter has melted and incorporated.
Bring the sauce to the boil and stir for 1-2 minutes so it thickens slightly.
Pour half or most of the sauce over the baked pudding.
Serve with a drizzle of cream, whipped cream, or ice cream like I did and any leftover sauce!
And if you don’t have time to bake fear not! We have you covered with this delicious alternative from Aunty’s!