How to Make Sticky Toffee Pudding
One for the ladies and a lakeland classic
I first came across sticky toffee pudding when working in the Lake District, the sous chef was a former pastry chef at the much heralded Sharrow Bay hotel in Cumbria and he gave me their recipe which in culinary terms back then wasn’t far off finding the holy grail.
Francis Coulson, the original chef/proprieter and his partner, Brian Sack were for many years the epitome of hotel and restaurant dining in England. Their hotel which is situated on the most enviable spot on Lake Ullswater won many awards over the years and their attention to detail in both food and service set the standard for the rest of us. They belonged to an era sadly long gone, when men were gentlemen and women were ladies and dining at their ‘home’ was a lesson in elegance.
Francis Coulson and Sharrow Bay invented sticky toffee pudding, what was once a destination dessert is now commonplace on menus up and down the country. Simplicity in itself it is given a wonderful richness with a dark caramel sauce and, as is my preference, a ball of vanilla ice cream to finish it off.
I do have in my possesion the original recipe given to me some fifteen years ago, click on the link below should you wish to use that one.. In the meantime here is a perfectly acceptable one which is a little lighter than the original.
Update: click here for the original recipe.
Makes 6 portions:
170g/6oz caster sugar
55g/2oz unsalted butter
1 egg
225g/8oz pitted and chopped dates
225g/8oz self-raising flour
5g/1tsp bicarbonate of soda
5g/1tsp baking powder
285ml/half pint boiling water
Heat your oven up to 190c or 375f or gas mark 5. Take a 20×10 x 3.75cm baking tin and rub it with a little of the left over butter, dust with some caster sugar to coat and tip out the excess. Dissolve the bicarbonate of soda in the boiling water then pour over the chopped dates, mix well.
Cream the butter and sugar together in a large bowl until light and fluffy. Add the whole egg and mix well. Sift the baking powder with the flour then add to the creamed butter and sugar mix followed by the soaked dates. Mix well and then pour into the baking tin.
Bake for about 35-40 minutes until the pudding takes on a dark brown colour and a skewer inserted into the middle comes out clean. Leave to rest in the tin before removing.
Make a simple caramel sauce by warming 115g/4oz unsalted butter with 115g/4oz caster or dark brown sugar in a saucepan. Heat gently, stir frequently and watch carefully, when all seems to be coming together harmoniously stir in 55ml/2floz of cream (single or double) but do not boil (a split sauce is not an option)
Remove the pudding from the tin, portion according to who you like the most, pour over the caramel sauce and serve with a healthy blob of vanilla ice cream/whipped or clotted cream.
Miles,
Many thanks for this recipe which will be put to the test in the Nean household.. The puddings look scrumptious and I shouldn’t be surprised if SC can even smell them. Come Winter and we will be glued to your blog.
August 25, 2007 @ 8:40 pm
Elsie,
Good luck with the recipe, they freeze very well so you can get stocked up!
regards
miles
August 25, 2007 @ 9:07 pm
I came across your site when I was searching for sticky toffee pudding recipes. The puddings from your pictures look so delicious! I am definitely going to try your recipe. It is amazing that you have the original recipe from the creator. I am very curious about the original recipe (the big secret!). If it is possible, could you please e-mail it to me? Thank you so much for sharing this recipe!
November 17, 2007 @ 10:31 pm
Valerie,
Thanks for the kind words and I am glad this blog has been of some use to you. I do have the recipe which I shall gladly e mail to you in a couple of days when I get back to work (the recipe is in my kitchen office) That said, the one above is pretty close and probably more practical.
Thanks for taking the time to comment and I hope you return soon. Will e-mail you on tuesday with the recipe.
Regards
Miles
November 17, 2007 @ 10:59 pm
I now live in the United States and try to keep our British traditions alive for my family and friends. I especially love making nostalgic puddings. Could you please email me the original Sharrow Bay Sticky Toffee Pudding recipe. If it does not state the size tin or pan could you please include. The recipe above looks delicious but the original would be so special for Christmas.I have searched for sevral years for it. Thank you and Happy Christmas
December 17, 2007 @ 3:21 am
Sandra,
Search no more! I shall gladly send the recipe on to you. Thankyou for visiting the blog and taking the time to coment. I hope the pudding rounds off a great Christmas for you!
Miles
December 17, 2007 @ 7:41 am
Dear miles,
I have just logged on to your site.
Like Sandra I try to keep some of our traditions alive.We live in Italy
Would it be possible to have the size of the tin, or individual containers please.
May I wish you all at Sharrow Bay A Happy New Year.
Yours sincerely,
Eleanor Brown
December 29, 2007 @ 10:39 pm
Hi Eleanor,
Welcome to the site, you could use a 20×10x3.75cm tin or, like we use for restaurant presentation, individual pudding basins. We use the following size: 49(h)x86mm(w)x 180ml. I am not sure how many these would yield from the given recipe as I have adapted it for the home but I would imagine a good six to eight. Hope this is of help, thankyou for visiting and taking the time to comment.
Kind regards
Miles
December 30, 2007 @ 8:13 am
Dear Miles,
In Dec you said you would email me the Sharrow Bay Sticky Toffee Pudding Recipe. Sadly it did not come through. Is it too late to ask you to send it again.
Yours sincerely,
Sandy McCluskey
March 27, 2008 @ 9:38 pm
Sandra,
I am sorry you didn’t receive my e mail, I certainly sent it. After I sent it I posted the recipe on the blog. Please click here for the revised recipe.
Sorry you didn’t get it, I hope this helps.
Kind regards
Miles
March 27, 2008 @ 10:03 pm
im interested in the recipe of the original sticky toffe pudding thank you
June 30, 2008 @ 6:23 pm
Steve,
I have added a link to a post I wrote after this one which gives the original recipe, scroll back to the recipe page above for the link. Hope this is of use, welcome to the site.
Regards
Miles
June 30, 2008 @ 8:05 pm
I’m very interested in the original recipe so I would be grateful if you can email it to me. In the meantime I will try the above recipe but I have to double the amounts as I need it for about 15 people. I know it is better served warm but can I serve it at room temperature as I am serving it as part of a charity lunch and I won’t have facilities to bake just before serving.
Thank you
Claire
September 2, 2008 @ 4:43 pm
Claire,
Welcome to the site, if you scroll back up to just above the recipe you will see a link to take you to the original recipe. You can certainly serve it at room temperature, no problem. I wish you well with your lunch.
Kind regards
Miles
September 2, 2008 @ 8:44 pm
hi could you please email me this recipe thanks.
October 4, 2009 @ 11:12 pm
Grainne,
If you re read the post there is a sentence in bold letters linking to the recipe.
October 5, 2009 @ 8:09 am
Hi!
Love your site! Thanks for the recipe!
November 30, 2009 @ 12:51 am
Rachael,
Welcome to the site and thank you for your kind comment, I’m looking forward to reding more of your blog, it looks great.
Thanks also for reading the post properly and not asking me for the recipe!!!!!
kind regards
Miles
November 30, 2009 @ 9:33 am
Hi Miles,
like others, I found your blog whilst researching STP in relation to freezing it. Have just made Delia’s version and am then going to try James Martin’s (my Son-in-Law is a STP fanatic) but now I’ve seen that you have both the original and scaled down versions of the recipe I shall add it to my test area and try it out on my guinea pig (aka Hubby!).
Just one question please: can the recipes (original and scaled down version) be successfully frozen? And if they can, presumably it would be best to simply freeze the puds and then make the sauce fresh once they had been de-frosted?
Like the site and will no doubt return. (seeing how I was born in Sedgwick,just outside Kendal, I think I’d better!!) Kind Regards.
PS: computer-nerd question: what does the box entitled “Site url” mean and what do I put in it (for next time)?
December 16, 2009 @ 4:42 pm
Joyce,
Welcome to the site, I’m delighted you like it. Please do give it a try, you certainly can freeze it with great success, and yes, make the sauce when you need it. The site URL only applies if you have a website of your own, it basically means that others can click on your name and view your own website.
Hope to hear from you again and best of luck with the baking.
Merry Christmas and kind regards
Miles
December 16, 2009 @ 5:15 pm
testing
December 19, 2009 @ 7:01 pm
Aha!! now I’ve cracked the spam bit, I can actually send the damned thing (told you I was a computer nerd!!)
Just wanted to say thanks for your help Miles. m going to try this out tomorrow(scaled-down scaled-down version if you see what I mean; just for hubby and me; if it works will then unleash it on the rest of the gannets over Christmas.
Good wishes to you and yours for Christmas and theNew Year. Have a great one.
Joyce
December 19, 2009 @ 7:04 pm
Joyce,
Welcome back, glad to see you have cracked the code!! Good luck with the Christmas catering and a very merry Christmas to you too.
Kind regards
Miles
December 19, 2009 @ 9:55 pm
Miles,
it worked a treat; Hubby couldn’t get enough!! So am now going to make the full scaled - down recipe. Just wondered what was the best way to freeze? Do I just cover the pud (be it in one big tray or individual moulds) with foil and freeze or what? What do you do? Thanks.
December 21, 2009 @ 12:10 am
Joyce,
Line your baking tin if using instead of moulds with baking parchment and bake the pudding. Leave to cool before turning out and once cool cut into individual portions. Wrap each in cling film individually and freeze.
Glad it worked out!
Miles
December 21, 2009 @ 8:16 am
Miles,
many thanks!
Joyce
December 21, 2009 @ 4:03 pm
Hi Miles
Can you please tell me how many days do you estimate that sticky toffee pudding can last sealed in a foil container from being baked?
Many thanks
maralyn
April 29, 2010 @ 1:43 pm
Maralyn,
Welcome to the site and thanks for the question. As a professional caterer I cannot keep most food products beyond three days of production but this would be fine refrigerated and stored for four days.
You could also cut the pudding into portion size pieces, wrap them in cling film and freeze them. They do store very well in the freezer if this helps you.
Kind regards
Miles
April 29, 2010 @ 1:59 pm