Sticky Toffee Pudding
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The Tale of Sticky Toffee Pudding
This date sponge in toffee sauce is most often credited to the Sharrow Bay Country House Hotel in England's Lake District during the 1970s, under chef Francis Coulson. Rival claims exist, including an earlier recipe reportedly passed along from Canada, so its precise origin remains debated among British food historians.
Ingredients
Scale:· 8 servings
- 200g pitted dates, chopped
- 1 tsp baking soda
- 1.25 cups boiling water
- 175g all-purpose flour
- 1 tsp baking powder
- 75g unsalted butter, softened
- 150g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup heavy cream, 100g additional brown sugar for sauce
Instructions
- 1Preheat the oven to 180C (350F) and grease a baking dish.
- 2Place the chopped dates in a bowl, sprinkle with baking soda, and pour over the boiling water; let sit for 10 minutes to soften.
- 3Cream the butter and 150g brown sugar together until light and fluffy, then beat in the eggs one at a time and the vanilla extract.
- 4Fold in the flour and baking powder, then stir in the softened date mixture along with its soaking liquid until well combined.
- 5Pour the batter into the prepared dish and bake until a skewer comes out clean, about 30-35 minutes.
- 6For the toffee sauce, gently heat the cream with the remaining brown sugar in a saucepan, stirring until dissolved and slightly thickened.
- 7Serve the warm pudding generously drizzled with the hot toffee sauce.
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