Sticky Toffee Pudding - European Recipe

Sticky Toffee Pudding

🌍 European, Lake District, England Difficulty: ●●●○○

Often attributed to a Lake District hotel in the 1970s, sticky toffee pudding became one of Britain's most beloved modern puddings.

Ingredients

• 200 g Medjool dates, pitted and chopped
• 200 ml boiling water
• 1 tsp bicarbonate of soda
• 175 g self-raising flour
• 175 g superfine sugar
• 60 g butter, softened
• 2 eggs
• 1 tsp vanilla extract
• Pinch of salt
• (Toffee Sauce) 150 g butter
• 200 g dark brown sugar
• 200 ml heavy cream
• 1 tsp vanilla extract

Method

1. Pouring — Pour boiling water over dates; stir in bicarbonate of soda. Leave 10 minutes until soft; mash roughly.
2. Preheating — Preheat oven to 180°C (350°F); butter a 20 cm square baking tin.
3. Beating — Beat butter and sugar until pale; beat in eggs one at a time.
4. Folding — Fold in flour and salt; stir in date mixture and vanilla.
5. Pouring — Pour into tin; bake 30–35 minutes until a skewer comes out clean.
6. Making — Make sauce: melt butter and brown sugar together; stir in cream and vanilla. Simmer 3 minutes.
7. Poking — Poke holes in warm pudding; pour half the sauce over. Let absorb 5 minutes.
8. Serving — Serve with remaining warm sauce and vanilla ice cream.

Tags: medjool dates, boiling water, bicarbonate of soda, self-raising flour, superfine sugar · Source: Observatory Recipe Research Kitchen