AuthorCarol RidehalghCategorySliding Stop SweetsThis original Sticky Toffee Pudding recipe comes to you via my Aunt Liz.
She got it directly from Mrs Martin at her restaurant "The Old Rectory" Kirby Lonsdale back in the early '70s. Liz was a regular at the restaurant when she visited her 2 boys at school nearby.
Preheat the oven to moderate 180°C / 165°C Fan / Gas mark 4 / 350°F
Butter an ovenproof dish (approx size for 6 servings)
Slice the dates into a bowl, add the bicarbonate of soda and the vanilla extract
Pour over 300ml of boiling water, stir and put to one side
Weigh the sugar and the butter into the bowl of a stand mixer
Use the paddle/'K' blade to mix and cream together
Fork the egg with a pinch of salt in a small bowl
Add the baking powder to the flour and mix
Gradually add all of the flour and egg to the creamed sugar/butter and mix well
Add all of the soaked dates and liquid to the bowl and mix until it is well incorporated
Tip into the prepare ovenproof dish and pop into the oven for 40 minutes until cooked through and golden.
Preheat the grill (or use a blow torch to glaze the topping)
Weigh the soft brown sugar, the butter and cream into a small pan
Melt over a gentle heat then bring up to the boil and boil rapidly for 3 minutes
Pour over the Sticky Toffee Pudding
Glaze under the grill / or use a blow torch to glaze the topping, taking care not to burn it
Serve with custard/double cream/crème frâiche and/or vanilla ice cream
Ingredients
Directions
Preheat the oven to moderate 180°C / 165°C Fan / Gas mark 4 / 350°F
Butter an ovenproof dish (approx size for 6 servings)
Slice the dates into a bowl, add the bicarbonate of soda and the vanilla extract
Pour over 300ml of boiling water, stir and put to one side
Weigh the sugar and the butter into the bowl of a stand mixer
Use the paddle/'K' blade to mix and cream together
Fork the egg with a pinch of salt in a small bowl
Add the baking powder to the flour and mix
Gradually add all of the flour and egg to the creamed sugar/butter and mix well
Add all of the soaked dates and liquid to the bowl and mix until it is well incorporated
Tip into the prepare ovenproof dish and pop into the oven for 40 minutes until cooked through and golden.
Preheat the grill (or use a blow torch to glaze the topping)
Weigh the soft brown sugar, the butter and cream into a small pan
Melt over a gentle heat then bring up to the boil and boil rapidly for 3 minutes
Pour over the Sticky Toffee Pudding
Glaze under the grill / or use a blow torch to glaze the topping, taking care not to burn it
Serve with custard/double cream/crème frâiche and/or vanilla ice cream
Can’t wait to try this … thank you Carol 🙂xx
Let us know how it goes Val 😊xx
I will Carol 🙂 xx
Thanks for this recipe, sounds delicious! 😋
Hopefully, you will try it Liz and let us know how it goes 😊
Hope I can do justice to this recipe as Liz is a hard act to follow – one of my favourite recipes of all time!!
I too hope I have done it justice in the writing up of it Philomena 🙂. I made it for a shoot lunch and a guest asked for the recipe so here it is 😋 Now just seen one on Masterchef and the sauce was separate, not glazed. I will wait to get some feedback and go from there.