Sticky Toffee Pudding is one of the top ten all-time British desserts.  It is ranked third behind the Spotted Dick and Trifle.  We will be doing posts on all the top ten desserts as part of our Great British Dessert Project.  This particular recipe comes from Cynthia, a good friend, who first introduced us to this spectacular treat. 

Sticky toffee pudding consists of a moist sponge cake made with finely chopped dates, covered in a luscious toffee sauce, and often served with vanilla ice cream.  The origins of sticky toffee pudding are somewhat debated, but it is generally believed to have been created in the mid-20th century. There are two popular theories about its birthplace:

1. The Lake District, England:  Some sources credit Francis Coulson and Robert Lee, who ran the Sharrow Bay Country House Hotel in the Lake District, with creating sticky toffee pudding in the 1970s.  Chef Coulson, as the story goes, originally got the recipe from Canadian officers after WWII. 

2. Aberdeen, Scotland:  Another theory claims that sticky toffee pudding was first made in Scotland, where it was served at the Udny Arms Hotel in Aberdeenshire. This version also gained a following, adding to the dessert’s fame.

Time required: 

• 20 minutes to prep
• 30 minutes to bake and prepare sauce

Gear: 

• Two mixing bowls
• One baking dish about 9”x9”

Serves: 8

Ingredients:

For the cake:

• 6 oz. chopped dried dates
• ½ tsp. vanilla
• 2 tsp. instant coffee
• 1 tsp. baking soda
• 6 oz. boiling water
• 6 Tbsp. butter
• ¾ cup of sugar
• 2 eggs, beaten
• 1-1/3 cups flour
• 2 tsp. baking powder
• ¼ tsp. salt

For the Sauce:

• ¾ cup of light brown sugar
• 8 Tbsp. butter (1 stick)
• 10 oz. heavy cream

Procedure: 

Cake:

1. Preheat the oven to 350 degrees.
2. In the first mixing bowl, stir together the chopped dates, vanilla, instant coffee and baking soda.
3. Add the boiling water and set aside for 5-10 minutes.
4. In the second mixing bowl, thoroughly mix the dry ingredients – sugar, flour, baking powder and salt.
5. Beat the eggs, melt the butter and add to the dry ingredients, stirring to create a heavy batter.
6. Add the date mixture from the first mixing bowl to the second bowl and stir until you have a smooth batter.
7. Grease the baking dish, add the batter and bake for 30 minutes or until a toothpick in the center comes out dry.  Make sure the center is done.

Sauce:

1. Melt the butter in a small saucepan.
2. Slowly add the brown sugar and mix well.
3. Add the cream, mix well and gently boil until thick – about 25 minutes.  You have to keep turning the heat down to keep a gentle boil.

Serving:

When the cake is done, add a few spoonfuls of the sauce to the top while still hot.  This will create a light glaze.  Cut the cake into 8 squares and add a big spoonful of  sauce to each piece.  Add a small ball of vanilla ice cream if you must, but it is not really necessary.  The crowd will love this dish just as it is and be talking about it for days.

New Bravado Intern:

Recently, Ben Grant, a young Bravado Cooking intern, learned to make Sticky Toffee Pudding.  As you can see below, he had a very good time.

Categories: Classic British Dishes, Classic Desserts, Classic Recipes by Type

Tags: British Desserts