Sticky Toffee pudding

Sticky toffee pudding

Apparently, the Sharrow Bay Hotel is where this dessert (Sticky Toffee pudding) was invented over 40 years ago, in Cumbria!

(well that’s what I read anyway….)

Must be all that cold weather you need hot sweet food!!

When winter comes along, I really can understand why! Bring it on!!


  • Halawi dates, 227g
  • 284ml  double cream
  • 2  free range eggs
  • 250g pack of unsalted butter
  • 200g pack of  caster sugar
  • 500g pack of unrefined dark muscovado sugar
  • 350ml water
  • 300g Plain flour
  • 1/2 tsp Bicarbonate of Soda
  • Baking Powder
  • Start by preheating the oven to 170C (which is gas mark 3 or 325F).
  • Now grab a pan and add 350ml of water, the dates and  bicarbonate of soda. Get on the heat and bring up to the boil. Once up to the boil, take off the heat and set to one side for use shortly.
  • Next up, take 80 grams of butter and cream together with the caster sugar until light and pale. Then sift in 300g of plain flour and ½ a teaspoon of baking powder and give it a stir to incorporate a little. Now add the eggs (one at a time) beating the mixture well. Finally fold in the date mixture.
  • Put the mixture into a medium sized greased baking tin and place in the oven for 20 minutes.
  • After 18 minutes, you can check to see if the pudding is ready by inserting a knife and seeing if it comes out clean.
  • Now for the sauce; place 100g of butter, 100g of muscovado sugar and 150ml of double cream in a pan and place over a low heat until the mixture is simmering, smooth and all incorporated.
  • Drizzle the sauce over the pudding and serve with a scoop of vanilla ice cream.

This is really sweet, so best eaten after a savoury type dinner – or just as a treat sometimes!!

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