Recipe: Sticky Toffee Pudding

It’s been so cold lately that, I’ve taken to hugging every radiator that I can find. I’m sure I must look incredibly strange to anyone who happens to see me but, needs must. Of course, the simplest solution is to cook beautiful warming things that make me forget about the cold. Times like this call for sticky toffee pudding!

Sticky toffee pudding is a firm favourite of mine. Originally developed in at the Sharrow Bay Hotel, there are now hundreds, if not thousands of recipes to be found. In my opinion, the perfect sicky toffee pudding is one where the sponge comes out of the oven feeling sticky, before it’s even been introduced to the sauce.

There are two things which made a huge difference to the quality of a sticky toffee pudding. I always use Medjool dates. Known as the “king of dates”, they are exceptionally meaty and sweet. A good vanilla essence also makes a really difference. See if you can find one with seeds or use the seeds from a large vanilla pod instead of the essence.

After much experimenting and tasting, this is the sticky toffee pudding recipe that my dreams are made of. Chopped dates add texture to the pudding and being particularly sweet-toothed, I indulge in lashings of caramel sauce.

If you’re feeling a bit adventurous, try layering the bottom of your tin with sliced apple. It looks so pretty and means you can eat more. Fruit’s good for you so it a great excuse to have second helpings.

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Preparation Time: 20 mins. Cooking Time: 40 mins. Serves 4.

For the pudding:

· 225g Chopped Medjool Dates

· 1 tsp Bicarbonate of Soda

· 300ml Boiling Water

· 50g Unsalted Butter

· 175g Caster Sugar

· 2 Medium Eggs

· 175g Self-Raising Flour

· 3 tsp Vanilla Essence

For the sauce:

· 125g Caster Sugar

· 75g Unsalted Butter

· 250ml Double Cream

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TO PREPARE, Preheat the oven to 180°C. Grease a baking tin or individual moulds.

FOR THE SPONGE, Place the chopped dates in a bowl. Pour over the boiling water and stir in the caster sugar. Leave to stand for at least 10 mins.

Meanwhile, beat the sugar and butter together until light and fluffy. Gradually add the beaten eggs. stir in the flour, and vanilla essence. Stir in the date/water mixture.

Bake for 25-40 mins until the puddings are spongy and sticky to touch.

TO MAKE THE SAUCE, While the puddings are baking, heat up the sugar in a pan with a splash of water. The water will evaporate and the sugar will gradually turn a golden brown. Do not stir the sugar or it will crystallize. When it has reached soft crack temperature (a golden brown), remove the pan from the heat and whisk in the butter. Then slowly add the cream while still whisking.

NB: If your sauce isn’t runny enough, you probably need to caramelise your sugar more slowly and gently.

FINISHING OFF, Pour the caramel sauce over the puddings and serve. Leave to soak for 5 mins.

I love custard with my pudding. However, if you sit on the ice-cream side of the fence, I’d recommend honeycomb or orange ice-cream if you fancy a change from vanilla. With the summer fast approaching, I’ll soon be sharing some of my ice-cream recipes.