Thursday, October 6, 2011

Sticky Toffee Pudding.....yea!!!!!!!!!!!!!!!!!!!!

Here it is  - a slice or rather chunk of the iconic British Sticky Toffee Pudding - a moist, date laden cake with the most perfect sticky toffee sauce bubbled under the grill/broiler - you melt when you taste it, especially the day after it is made. DON'T let the idea of dates put you off...they are hard to discern in the finished pudding but they are absolutely necessary to the deep sweet flavour.
 Here is the book containing my personal favourite STP you think I've used it a lot? I tasted STP first about 25 years ago in the Lake District of England - a glorious area of the country - at a Restaurant called The Moon and after my epiphany I was glad to see they had a recipe book with that special delight has served me SPLENDIDLY over the years - haven't had one person not be thrilled with this dessert.

 I am giving the recipe in weights and an approximation of cups also, but try to weigh if you can, it will be better, honest!
By the by a 'pudding' in Blighty means any dessert so if you are not familiar with the term in that context think of this as a form of coffee cake with a toffee icing!

Pudding batter:
6oz stoned dates preferably medjool..they are stickier and gooier and just plain better
8oz white flour (US unbleached, UK plain) sifted..about 2 cups unsifted
1 teaspoon baking powder sifted with flour
1 large egg, whisked
6oz sugar....preferably brown but fine, about 3/4 cup
2oz/4 tablespoons butter

10fl oz boiling water
1 teaspoon bicarb ie baking soda
1 teaspoon vanilla essence

Toffee Topping:
2 1/2oz brown sugar...oops didn't figure that one out, I suppose a bit more than 1/4 cup
1 1/2 oz butter
2 tablespoons cream or half and half
NB I usually double the toffee recipe and you'll see why when you've eaten it!!

1. Cover dates with boiling water, add vanilla and baking soda...let stand
2. Cream the living daylights out of the butter and sugar
3. Add whisked egg gradually to the butter and sugar beating in between additions
4. Add flour in thirds and cream between additions
5. Add sloppy datey goo (dates AND water - do not drain the dates) to creamy floury goo and blend will have a nice runny batter
6. Pour into greased 9 x 9 glass pan and bake for 40 minutes or so at 375F
1. Heat sugar, cream and butter together in a small pan until sugar has dissolved
2. Pour over the baked pudding and place under hot grill 'til it bubbles.
Ye Olde Sloppy Batter
Bubbling happily straight from the grill/broiler...yea!!
Et voila....there's your sticky toffee pudding...wait until it is cool to serve...with vanilla ice cream if you fancy. BUT best of all save the corners for breakfast next day...if you can!!!
Let me know if you make it and how it came out...this recipe has never failed me and everyone I have served it to is hooked.

Happy Baking!!!

1 comment:

The Luddite said...

AMAZING recipe!!!!

(utterly coveting your scale, soul be damned!)