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.
50g (2oz) unsalted butter
175g (6oz) caster sugar
175g (6oz) chopped dates
1 tsp bicarbonate of soda
300ml (1/2) pint water
175g (6oz) self raising flour
1 tsp vanilla essence
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.