Sticky Toffee Pudding

sticky toffee pudding

Following on from our recent post about the Lake District, it seems only right to share a decadently delicious dessert from the area. Time for some sticky toffee pudding.

This British classic is not quite as old as you might think. It seems to have jumped into people’s bellies in the 1970s when it was added to menus at the Sharrow Bay Country House Hotel. Apparently the recipe had beenĀ passed down, and may or may not have come from two Canadian pilots during World War II.

Whatever the origin, sticky toffee pudding is now a traditional British favourite. There are several ways to make it, and most often, it is cooked in much the same way as a cake. However, here at British Food and Travel, we felt it just had to be steamed. The recipe below makes a wonderfully light steamed pud. Best of all, it reheats beautifully in the microwave.

Steamed Sticky Toffee Pudding

sticky toffee pudding

15 dates, stoned and chopped

175g butter

175g brown sugar

60ml double cream

30 ml lemon juice

2 eggs, beaten

115g self-raising flour

Grease a 900ml glass or china pudding basin. Put half of the chopped dates in the bottom of the basin.

Melt 50g of the butter with 50g of the brown sugar, all of the cream, and 15ml of the lemon juice. Stir it until smooth. Pour half of the mixture into the basin and give it a swirl to coat the sides.

Beat together the rest of the butter and sugar. Add the eggs. Finally, add the flour, remaining dates, and lemon juice. Fold together and spoon into the prepared basin.

Cover with greaseproof paper secured with string. Steam for 1 1/2 hours. When it is nearly done cooking, reheat the rest of the sauce.

Place a plate over the basin and carefully flip over. The pudding should easily unmold onto the plate. Drizzle the warm sauce on top.

Serve with ice cream, more double cream, or custard.

sticky toffee pudding

 

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