Not to be confused with a cake Sticky Toffee Pudding is an old school rib stickingly wonderful English Dessert from the late 60’s early 70’s.
Sticky Toffee Pudding…
Here we go folks, a collector’s item a rare dessert and one that I love. Sticky toffee pudding is not to be confused with a cake. It is not called a sticky toffee cake for a reason!
That reason is that the British have a confusing and wonderful relationship with the word pudding! To you Americans trading this pudding is kinda similar to an unset ‘mousse’. To us Brits a pudding can be anything from this sticky pudding through to a Yorkshire pudding.
Yes we are a complicated nation, get over it!
I cannot claim this recipe in any way shape or form and I can’t really attribute it to anyone either. That is because it was scribbled on a piece of paper stuffed in the back of a cookery book I bought at a second-hand store.
This sticky date pudding is everything it should be, rich, dark, sweet, sticky and completely indulgent!
Where Does Sticky Toffee Pudding Originate?
The original recipe for this sticky pudding is attributed to Francis Coulson. It was developed for the Sharrow Bay Country House Hotel in the Lake District in the UK in the 1970’s. Odd really as I always associate this with school pudding recipes like spotted dick and rice pudding.
A positive youngster when it comes to favourite British foods.
However it is likely that this recipe is a derivation on an older sticky date pudding ideas that dates back many years. Possibly hundreds because dried dates have been used to enrich British desserts for a very long time.
I genuinely do not hanker after sweet food very often but when I do I want something really sweet none of this messing around. If I want a dessert don’t faff around and give me a ‘health conscious’ dessert.
Give me something loaded with sugar and butter and a bit more sugar but of a different type. Then top it with a sugar sauce and some ice cream on top.
This sticky toffee pudding is not just a good dish this is a great dish.
My wife cites this as her favourite thing that I cook. Whilst I don’t do it often it is a recipe I have used for years because it always works and it is always amazing!
Ice Cream or Custard?
There is an ongoing debate as to how to serve sticky toffee pudding. Is it ice cream or custard? I firmly fall on the side of ice cream. Those that say custard are forbidden permission to cook my recipe! Just kidding… or am I?
However, presenting my sticky toffee pudding in this way was not without problems. Now I shoot quickly all the food you see on my site is as it is eaten.
I am not one of those folks who cooks a separate meal this is my dinner, lunch or supper. I also have a deal with my wife that I can do this so long as our dinner is warm.
However, pouring a hot toffee sauce onto a cold ice cream presents a real challenge on the timing front. A fact that I had completely over looked in my planning!
Sticky Toffee Pudding
For the Pudding
- 250 g Dates Stoned weight chopped into 5mm dice
- 175 ml Boiling water
- 1 Vanilla Pod Seeds Only
- 100 g Softened Butter
- 150 g Brown Sugar
- 2 Eggs Beaten
- 2 Tbsp Black Treacle Sub for Molasses
- 100 ml Full Fat Milk
- 175 g Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
For the Toffee Sauce
- 50 g Butter
- 150 g Brown Sugar
- 200 ml Double Cream Heavy Cream in the US
- 1 Tbsp Black Treacle Sub for Molasses
- Pour the boiling water over the dates, stir in the vanilla seeds and allow to steep for an hour until cool.
- Preheat the oven to 180°C.
- When cooled mash the dates with the back of a fork.
- Place the softened butter in a bowl and cream with brown sugar.
- Add the beaten eggs slowly into the sugar and butter mix.
- Mix together the flour, baking powder and bicarbonate of soda in a separate bowl.
- Slowly mix in the milk and flour, bicarb & Baking powder mix until a thick dough is formed, do not over mix, you want to just bring the ingredients together.
- Finally mix in the dates and black treacle.
- Line a baking tray with baking parchment (25cm x 18cm).
- Pour in the mix and bake for 60-75 minutes.
- For the sauce heat the butter, sugar and half of the cream over a medium high heat until a sauce is achieved, stir continuously.
- Stir in the Black treacle and the rest of the cream.
- Serve with vanilla ice cream or if you are dirty serve with custard :p