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The Original Sticky Toffee Pudding Recipe
By request…….
One of my most searched for and viewed posts has been the recipe for sticky toffee pudding. It is without doubt one of the great pudding recipes of all time as much for its incredible simplicity as in its taste.
The previous blog post offered a recipe which, though very good wasn’t the original and although I had the original in my possesion it was for something like thirty or more portions and therefore not suitable for the homecook.
Here is the scaled down recipe from the late chef/owner of Sharrow Bay, Francis Coulson, a man deserving of far more credit than he ever really received.
Serves six:
50g (2oz) unsalted butter
175g (6oz) caster sugar
2 eggs
175g (6oz) chopped dates
1 tsp bicarbonate of soda
300ml (1/2) pint water
175g (6oz) self raising flour
1 tsp vanilla essence
Toffee sauce:
50g (2oz) demerara sugar
300ml (1/2 pint) double cream
1 tablespoon black treacle
Preheat the oven to 180 degrees C or 350 F/gas mark 4.
Beat the sugar and butter together until light, add the eggs and mix well. Place the dates in a pan, cover with the water and boil until soft, stir in the bicarbonate of soda.
Stir the flour, dates and vanilla into the creamed butter/sugar/eggs and pour into a greased baking tin (8×5 inches/20×13cm) or individual molds. Bake for 30 to 40 minutes until the puddings feel firm with the slightest of ‘give’ in them.
Place all of the sauce ingredients together in a pan and bring to the boil, stir frequently. Pour over the top of the cooked pudding before placing under a hot grill until bubbling. Remove from the tin, cut into desired portions and serve with the left-over sauce and a spoon of good quality vanilla ice cream.
Miles,
Now there’s a real pudding for a chilly winters day and I would prefer it to Christmas pud personally.
Speaking of the festive season, today I was the lucky recipient of a fabulous anti-aging, back to nature, moisturizer…. I shall have great expectations for my ‘laughter’ lines and when no ones looking I’ll slip some in the cooking
On the luncheon front…. what a day it’s been and how wonderful to entertain. In the end I decided upon a braised beef in beer dish with horseradish mashed potatoes and steamed kale…. my place is a bit on the cold side so I ruled out anything like salad. Mulled wine to start, cheese course somewhere in the middle and a choice of deserts which included a Cranks Celebratory Carrot Cake made with maple syrup and pecans. To follow we all had coffee and mints and hours later pots of tea. Exhausted … well yes a bit…. would I do it again?… yes definitely because these people are such good company.
Cid
p.s. thank you Miles for all your wonderful recipes and articles, my day is not complete until I’ve read the blog.
December 18, 2007 @ 9:11 pm
Cid,
Sounds like a great day, well done. They’re a bunch of lucky blighters! Beef and horseradish mash-sounds familiar, I do a fillet dish with horseradish puree etc, it’s a great marriage.
Now put your feet up!
Miles
December 18, 2007 @ 9:23 pm