Sticky toffee pudding. This is potentially one of England’s most loved pudding. The story says that, during the Second World War, two Canadian officers gave the recipe to a hotelier based in the Lake District, where they were staying. After being served at that hotel, it caught the tastes buds of a famous english food writer, who shared its recipe in the book The Good Food Guide Party Book.
The soft fluffy but dense cake is soaked with toffee sauce – close to a caramel, but thicker and high in fat content – and often served warm with custard or vanilla ice cream. It is an absolute delight, and you don’t have to be hungry to eat it.
I use my “crumble” sponge technique, which gives us a even more light cake, perfect to soak up that caramel sauce when hot. You can make your sticky toffee pudding in advance, reduce its bake by 10min, and keep it covered in the fridge. Bake it again for 10min with half of the sauce on top, and serve it straight away to be devoured.
For the cake
- 170g of deseeded dates
- 1tsp of baking soda
- 330ml of boiling water
- 50g of salted butter at room temperature
- 160g of golden caster sugar
- 2 eggs
- 170g of self raising flour
For the toffee sauce
- 60g of salted butter
- 50g of golden caster sugar
- 70ml of double cream
1* Prepare the dates: boil the kettle with the water and when boiling, pour over the dates. Sprinkle the baking soda. Leave to soften.
2* Make the batter: in a big bowl, mix the flour, sugar and butter. Use your fingers to crumble the butter into the dry ingredients. Add the eggs and mix with a whisk. Using a food processor, blend the dates with its water to form a paste. Add that paste to the cake mix.
3* Grease an oven tray with butter and dust with flour. Pour the batter in and bake for 30min at 180 degreed, Fan oven.
4* Make the toffee sauce: pour all of the ingredients in a pan, heat under medium heat until the butter has melted. Bring to boil for 2 to 3 minutes. Turn off the heat.
5* When the cake is baked, pour half of the warm sauce over, for it to soak it up.
Serve warm, with vanilla ice cream.